COCONUT CUSTARD CAKE

I made this as cupcakes (without the custard filling) for a party. I was told *repeatedly* that they were the best cupcakes people had ever eaten. They were light and fluffy and moist without being weird. Wonderful texture and taste! (I didn’t have coconut rum so I substituted an orange flavoring I had on hand. Delicious! 



This Coconut Custard Cake is a vanilla cake flavored with coconut and layered with a decadent creamy coconut custard and frosted with cream cheese frosting. Cover this cake with shredded coconut for the ultimate coconut cake.


Prep Time : 60 minutes 
Cook Time : 30 minutes 
Total Time : 1 hour 30 minutes
Yield : 8-12 slices 1x 
Category : Cake, Dessert


INGREDIENTS

For the cake:

  • 11 tablespoons (158g) unsalted butter
  • 2 ½ cups (475g) granulated sugar
  • 4 large eggs
  • 1 ½ cups (355ml) heavy whipping cream
  • 1 tablespoon (15ml) vanilla extract
  • ¼ cup coconut cream
  • 2 tablespoons (30ml) coconut (or spiced) rum
  • 2 ½ cups (250g) cake flour (I used Swans Down)
  • 4 teaspoons (15g) baking powder
  • 1 teaspoon (5g) salt

For the filling:

  • 1 ¼ cup (296ml) heavy whipping cream, divided
  • 4 teaspoons  (13g) corn starch
  • 1/2 cup (114g) unsalted butter
  • ¾ cup (142g) granulated sugar
  • 2 ¼ cups (170g) shredded coconut, sweetened
  • ¼ teaspoon vanilla extract

For the icing:

  • 1/2 cup (114g) unsalted butter, softened
  • 16 oz (452g) cream cheese, softened
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (390g) powdered sugar
  • 2 cups (151g) shredded sweetened coconut, toasted



Get the instructions @ beyondfrosting.com

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