southern style coconut custard cake
(2)
It is a big one! I mean a really big one. four layers, ten inches, weighing almost 12 pounds! We were having a mad awesome party down at the ACofJ and I remember Sensei talking about how she loved coconut cake. She was describing this coconut cake she had in Fernandina, and to me it sound like she was describing a Southern style coconut custard cake. So I looked up about 15 million recipes for it and created this concoction out of the best ideas I could find on the subject.
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(2)
yield
25 serving(s)
prep time
15 Hr
cook time
50 Min
method
Bake
Ingredients For southern style coconut custard cake
- FOR CUSTARD
-
5 cheavy cream
-
2 1/2 csugar
-
1 lbunsalted european style butter
-
1/4 ccornstarch
-
2 tsppure vanilla extract
-
8 cshredded sweetened coconut
-
warm water (exact amount will vary, according on kitchen conditions)
- FOR CAKE
-
1 lbunsalted european style butter
-
3 csugar
-
6 lgeggs, room temperature
-
4 1/2 call purpose flour
-
1 1/2 Tbspbaking powder
-
1/2 tspsalt
-
1 1/2 cheavy cream
-
1 1/2 Tbsppure vanilla extract
-
1 tspcoconut extract
- FOR FROSTING
-
1 cunsalted butter, room temperature
-
8 ozcream cheese, room temperature
-
2 tsppure vanilla extract
-
4 cconfectioners' sugar
- SIMPLE SYRUP
-
equal parts sugar and water
- GARNISH
-
2 ctoasted coconut flakes
How To Make southern style coconut custard cake
-
1For 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. -
2For 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. -
3For 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. -
4For 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. -
5Assembly!
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. - 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!
Categories & Tags for Southern Style Coconut Custard Cake:
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