Southern Style Coconut Custard Cake Recipes

OLD FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
• Sift flour, baking powder, and salt together in a separate bowl.
• Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
• Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
• Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
• Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
• Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

SOUTHERN STYLE COCONUT CAKE RECIPE - (4.2/5)

Steps:

• Cake: Preheat oven to 350°F. Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper. (See note) In a small bowl, whisk together the egg whites, whole milk and coconut flavoring. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. Butter cream: Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the vanilla, coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth. Optional: Spread the coconut on a sheet pan. Toast in a 350 degree oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely. Note: I didn't follow this step, and the cake turned out great-- either way. Whipped Cream Cheese Filling: With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese butter cream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks. To frost the cake: If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the remaining cream cheese butter cream and cover in the toasted coconut. Chill for one hour before serving. Store in the fridge, cake will keep for several days. Note: If you have only 2-inch deep pans, consider using 3 pans or 9-inch pans. I brought the cake to slightly room temperature for about 15 minutes, before slicing.

SIMPLY THE BEST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
• Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
• Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
• Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
• Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
• Spread frosting over cooled cake immediately and sprinkle with shredded coconut.