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6 inch southern coconut cake

(1)
NakedMaggie avatar
Recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bit over 12 pounds. It really isn't what I'd call a casual cake.
I wanted to make this cake for a couples birthday because they like coconut cake, but again the cake is too freaking big for just two people to eat realistically. So I got playing with some of the ratios and made a recipe that works great for a small cake, perfect for 2-4 people to share.

read more
(1)
yield 6 slices
prep time 12 Hr 15 Min
cook time 40 Min
method Bake

Ingredients For 6 inch southern coconut cake

  • FOR COCONUT CUSTARD
  • 1 1/4 c
    heavy cream
  • 1 c
    sugar
  • 1 c
    (2 sticks) european style unsalted butter
  • 1/4 c
    cornstarch
  • 1 1/2 tsp
    pure vanilla extract
  • 2 1/2 c
    sweetened shredded coconut flakes
  • 1 Tbsp
    warm water
  • COCONUT CAKE
  • 1/2 c
    (1 stick) european style unsalted butter, room temperature
  • 3/4 c
    sugar
  • 2 lg
    eggs, room temperature
  • 1 1/2 c
    cake flour
  • 1/2 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 c
    heavy cream, room temperature
  • 1 Tbsp
    pure vanilla extract
  • 1/2 tsp
    coconut extract
  • SOUTHERN CREAM CHEESE FROSTING
  • 1/2 c
    cream cheese, room temperture
  • 1/2 c
    unsalted butter, room temperature
  • 1 Tbsp
    pure vanilla extract
  • 4 c
    confectioners' sugar
  • GARNISH
  • 1 c
    toasted coconut flakes
  • 1 c
    sweetened shredded coconut flakes
  • SIMPLE SYRUP
  • 1 c
    water
  • 1 c
    sugar

How To Make 6 inch southern coconut cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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