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–+ servings

Creamy Coconut Milk Custard Cake

This creamy coconut milk custard cake bakes into soft layers with a tender cake top and silky coconut custard underneath. It’s an easy make-ahead dessert with rich coconut flavor and a beautiful chilled texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9 slices

Ingredients
  

  • ¾ cup granulated sugar
  • 4 large eggs separated and at room temperature
  • ½ cup unsalted butter melted and cooled slightly
  • ¾ cup all-purpose flour spooned and leveled
  • ¼ teaspoon salt
  • 1½ cups full-fat canned coconut milk shaken well before measuring
  • ½ cup whole milk warmed slightly
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract optional
  • ½ cup sweetened shredded coconut
  • 2 tablespoons powdered sugar for dusting
  • 2 tablespoons toasted shredded coconut for garnish

Instructions
 

  • Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper and lightly spray with nonstick baking spray.
  • Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate clean bowl.
  • Beat the egg whites with a hand mixer on medium-high speed until stiff peaks form. Set aside.
  • Add the granulated sugar to the egg yolks and beat for two to three minutes, until pale and slightly thick.
  • Pour in the melted butter and beat until smooth.
  • Add the flour and salt. Mix on low speed until combined.
  • Slowly pour in the coconut milk and warm whole milk while mixing on low speed. Add the vanilla extract and coconut extract, if using.
  • Gently fold the whipped egg whites into the batter in three additions. The batter should look thin and slightly lumpy from the egg whites.
  • Fold in the sweetened shredded coconut.
  • Pour the batter into the prepared baking dish.
  • Bake for 55 to 65 minutes, or until the top is golden and the center has a slight jiggle.
  • Cool completely at room temperature, then cover and refrigerate for at least two hours.
  • Dust with powdered sugar and garnish with toasted coconut before slicing and serving.

Notes

  • Use full-fat canned coconut milk for the creamiest texture.
  • The batter will be thin before baking. This is normal.
  • Do not overmix after adding the egg whites.
  • Chill the cake before slicing for the cleanest squares.
  • Wait to add powdered sugar until just before serving.