Instructions:
- Preheat Oven
- Preheat to 350°F (175°C) and grease an 8-inch round or square baking pan.
- Prepare the Cake
- In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients.
- Pour batter into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean.
- Prepare the Custard
- In a bowl, whisk together eggs, coconut milk, sweetened condensed milk, sugar, and vanilla.
- Add Custard to Cake
- Once the cake is baked, reduce oven temperature to 325°F (160°C).
- Pour custard mixture evenly over the warm cake.
- Sprinkle shredded coconut on top, if desired.
- Bake 20–25 minutes, or until custard is set but still slightly jiggly in the center.
- Cool & Serve
- Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow custard to firm up.
- Slice and serve chilled or at room temperature.
💡 Tips:
- Use freshly shredded coconut for a more intense coconut flavor.
- For a tropical twist, add small pineapple chunks to the custard layer.
- Serve with whipped cream or a drizzle of coconut syrup for extra indulgence.
✅ Must express something to keep getting my recipes 😍 Thank you 🥰
📍Recipe in First Comment 💬👇
I can also make a simpler, one-bowl version of this coconut custard cake that’s faster to prepare but still creamy and delicious — do you want me to do that?