Coconut Custard Cake: 3-Layer Silky Comfort Classic
A tender cake topped with a creamy coconut custard layer and shredded coconut.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, divided
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 can full-fat coconut milk
1/2 cup milk or light cream
1 cup sweetened shredded coconut
Instructions
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Preheat oven to 350°F and prepare a 9×13-inch pan.
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Cream butter and sugar until light and fluffy.
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Add 1 egg at a time and mix in vanilla.
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Combine flour, baking powder, and salt; mix into batter.
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Spread batter evenly in pan.
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Whisk remaining eggs, coconut milk, milk, and shredded coconut.
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Pour custard mixture over batter without stirring.
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Bake 45 to 55 minutes until golden and set.
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Cool completely before slicing.
Notes
Chill before serving for cleaner slices. Toast coconut for added depth.