Coconut Custard Cake
From Redsfantracy 5 years agoIngredients
- Cake shopping list
- 11 T. butter shopping list
- 2 1/2 c. sugar shopping list
- 4 eggs shopping list
- 1 1/2 c. Heavy cream shopping list
- 1 T. Vanilla shopping list
- 1/4 c. coconut cream shopping list
- 2 T. coconut rum (I subbed pineapple rum) shopping list
- 2 1/2 c. cake flour shopping list
- 4 t. baking powder shopping list
- 1 t. Salt shopping list
- Custard Filling shopping list
- 1 1/4 c. Heavy cream; divided shopping list
- 4 t. Cornstarch shopping list
- 8 T. butter shopping list
- 3/4 c. Sugar shopping list
- 2 1/4 c. Shredded coconut shopping list
- 1/4 t. Vanilla shopping list
- Icing shopping list
- 1 stick butter; softened shopping list
- 2 8-oz. blocks cream cheese; softened shopping list
- 1 t. Vanilla shopping list
- 3 c. Powdered sugar shopping list
- 2 c. Shredded coconut shopping list
How to make it
- CAKE:
- Preheat oven to 350*. Prepare two 9" cake pans by greasing bottom and edges. Dust with flour.
- In a large mixing bowl, using paddle attachment, combine the butter and sugar. Cream 4-5 minutes.
- Slowly add eggs, one at a time. Beat until mixed. Scrape bowl as you mix.
- In a large measuring cup, combine the heavy cream, vanilla, coconut cream, and rum.
- In a medium bowl, combine flour, baking soda, and salt. Whisk until combined.
- Alternative adding dry and wet ingredients, starting with dry, ending with wet. Continue beating 2-3 minutes.
- Divide batter evenly in pans. Bake at 350* for 30-35 minutes until done. Cool completely. Remove from pan after 30 minutes.
- CUSTARD FILLING
- In a small bowl combine 1 Tablespoon of cream and cornstarch. Whisk until thick.
- In a medium saucepan melt butter over medium heat and add remaining cream, sugar, and coconut. Heat mixture, stirring occasionally until nearly boiling.
- Last, add cornstarch and continue heating over medium heat until thickened, stirring constantly. Whisk in vanilla.
- Set aside. Cool.
- ICING
- Once cake has thoroughly cooled, prepare the icing. In a large mixing bowl, combine butter and cream cheese on medium-high speed with paddle attachment. Beat until smooth.
- Gradually add powdered sugar, one cup at a time. As it thickens, add vanilla extract.
- To assemble cake, place bottom layer on a base ( I use waxed paper on a cake dome base). Spread filing on top of base layer. Top with second layer of cake. Spread icing evenly over cake. Use hand to pat coconut into the icing.
- Refrigerate cake 30 minutes before serving. Keep refrigerated after serving.
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