Best Southern Style Coconut Custard Cake Recipes

SOUTHERN STYLE COCONUT CUSTARD CAKE

Steps:

• 1. For Custard: 1- Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and just enough water to convert corn starch into a slurry. (paste-like consistency). 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- Mix in coconut flakes 8- Let set in fridge for 12 hours.
• 2. For Cake: 1- Preheat oven to 325'F grease two 10" round cake pans. 2- Cream together butter and sugar for 6 minutes until super fluffy. 3- Add eggs to butter mixture, cream one at a time until completely incorporated. 4- Sift together all your remaining dry cake ingredients. (flour, salt, baking powder) 5- In a measuring cup mix together cream, coconut extract and vanilla. 6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture. Do not over mix!!! 7- Pour batter out into pans and bake for about 45 minutes or until a tooth pick comes out clean.
• 3. For Frosting: 1- beat sugar and cream cheese together until fluffy. 2- beat in vanilla extract 3- Gradually beat in confectioner's sugar until completely incorporated.
• 4. For simple syrup: 1- Pour water and sugar into a small sauce pan and cook over medium heat until sugar dissolves into water. 2- Bring to a boil, then set aside off of heat.
• 5. Assembly! 1- Once cakes have cool completely, level off their tops. 2- Cut each leveled coconut cake in half 3- Place first layer of cake down on a cake dish and brush liberally with simple syrup then coat with coconut custard. (a little less than 1/2 cup of custard per layer usually comes out about right.) 4- Repeat this process for each layer of cake, omitting a custard layer on the very top of the cake of course. 5- Frost cake and garnish. 6- Slice chilled. You can store it for up to 5 day in a fridge.

6 INCH SOUTHERN COCONUT CAKE

Steps:

• 1. For Custard Filling: 1-Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and water. 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- Mix in coconut flakes 8- Let set in fridge for 12 hours
• 2. For Coconut Cakes: 1- Preheat oven to 325'F grease two 6" round cake pans, line and grease bottoms of pans with parchment circles. 2- Cream together butter and sugar for 6 minutes until super fluffy! 3- Add eggs to butter/sugar one at a time until completely incorporated. 4- In another large mixing bowl sift together all your dry ingredients.(Flour, salt and baking powder.) Set aside. 5- In a measuring cup mix together cream and vanilla and coconut extracts. 6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture. 7- Do not over mix!!! 8- Pour batter out into pans and bake for about 30-40 minutes or until a tooth pick comes out clean.
• 3. For Frosting: 1- Beat butter and cream cheese together for 2 minutes until fluffy. 2- Beat in vanilla extract. 3- Beat confectioner's sugar in on medium speed one cup at a time until completely incorporated.
• 4. For Simpler syrup: 1- Heat water on stove top over medium heat in a small sauce pan. 2- Stir in sugar and dissolve it. 3- Bring water to a boil, then take off of heat and set aside to cool.
• 5. Assembly: 1- Once cakes are completely cooled, level off any doming in the cakes with a cake leveler or a serrated bread knife. 2- Divide each cake into two layers. You will have 4 cake layers total. 3- Place first layer of cake down on a cake dish and coat the cake layer liberally with simple syrup. 4- Spread about 1/2 cup of coconut custard on the layer evenly. 5- Place next layer of cake on top of that layer and repeat this process for the remaining layers, omitting a layer of custard on the very top of the cake. 6- Frost as desired with cream cheese frosting and garnish. I like to garnish the sides of the cake with toasted coconut and top it with the untoasted sweetened flakes.

DOLESTER MILES' COCONUT PECAN CAKE

Steps:

• Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
• Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
• In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
• In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
• Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
• Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
• Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
• Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
• Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.