Creamy Coconut Custard Cake 

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If you love creamy desserts with a golden, toasted top, this Coconut Custard Cake is the kind of recipe you’ll make again and again. It bakes into soft, rich layers: a lightly set custard base with a tender cake-like center, finished with a beautifully browned coconut topping. The texture is smooth, comforting, and melt-in-your-mouth, like a cross between flan, cheesecake, and a light coconut cake.

This is an excellent dessert for family gatherings, holidays, and weekend treats because it’s simple to prepare with basic ingredients. You mix everything in one bowl, pour it into a pan, sprinkle coconut on top, and bake until the center is gently set. Serve it chilled or slightly warm, and every slice will look clean and creamy—just like the photo.

Why You’ll Love This Coconut Custard Cake

  • Creamy custard texture with a soft cake-like layer
  • Golden toasted coconut top that adds flavor and crunch
  • Simple ingredients and easy mixing
  • Perfect make-ahead dessert for parties and holidays
  • Great served warm or chilled

Ingredients

  • 3 large eggs
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (480 ml) milk (whole milk is best)
  • 1 cup (240 ml) coconut milk (full-fat for richness)
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (60 g) melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup (80–90 g) shredded coconut (sweetened or unsweetened)

Optional:

  • 1 tsp lemon zest (brightens flavor)
  • 1/2 tsp cinnamon (warm note)

How to Make Coconut Custard Cake

  1. Preheat and prep
    Preheat oven to 350°F (175°C). Grease an 8-inch round pan or springform pan. Line the bottom with parchment for easy release.
  2. Mix the custard base
    In a bowl, whisk eggs and sugar until smooth. Add milk, coconut milk, melted butter, vanilla, and salt.
  3. Add flour
    Whisk in flour until the batter is smooth. The mixture will be thin like pancake batter—this is normal for custard cakes.
  4. Pour and top with coconut
    Pour batter into the prepared pan. Sprinkle shredded coconut evenly over the top.
  5. Bake
    Bake 45–60 minutes until the top is golden brown and the center is set with a slight jiggle. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.
  6. Cool and chill for best slices
    Cool at room temperature, then refrigerate at least 2 hours (overnight is even better). The custard firms up and slices cleanly once chilled.

Tips for the Best Texture

  • Use full-fat coconut milk for the creamiest result.
  • Do not overbake—a slight jiggle in the center is perfect.
  • Chill before slicing for clean layers and the best flavor.
  • Toast level control: if you want a darker top, bake uncovered a little longer; for lighter, tent with foil earlier.

Serving Ideas

Serve coconut custard cake with:

  • whipped cream
  • toasted coconut flakes
  • fresh berries or mango
  • a drizzle of caramel or honey

It also pairs beautifully with coffee or black tea.

Storage

Keep covered in the refrigerator for up to 4 days. This dessert tastes even better the next day as the coconut flavor develops.

Keywords: coconut custard cake, creamy coconut dessert, toasted coconut cake, coconut milk custard, easy custard cake, baked coconut custard, coconut pudding cake.

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