Triple layer Coconut Custard Cake with Cream Cheese Frosting
light, coconut cake layers contain a rich, creamy custard filling
I have a soft spot for old-fashioned layer cakes, and this recipe has been in testing for the past five years. What started this obsession was a write-up about the Peninsula Grill coconut cake, a legendary, six-layer confection that’s earned the praises of Martha Stewart, the New York Times, and Bon Appetit. Various recipes have sprung up “from the source” (see here and here) and while I’ve tried them both, the fact that there are two (or more) recipes floating around out there seems to prove that at least one of them is an adaptation. Perhaps the real recipe is under wraps. I certainly can’t blame a restaurant for keeping such a treasured recipe secret.
The problem I find with the aforementioned recipes is the cake bakes up too dense and heavy. Numerous home cooks have given the same feedback on the Epicurious website, so I don’t necessarily feel that the fault lies with the baker. Instead, I’ve re-written a lighter, moister, cake recipe to share with you. I’ve also changed the filling recipe and the frosting recipe somewhat–so much so that the proportions are entirely different from Epicurious’ adaptation of the Peninsula Grill recipe.
The result: a soft and tender cake made with coconut milk, and a subtly tangy, not-too-sugary, unbelievably rich custard filling flecked with toasted coconut. The cake is then covered with a simple, straight-forward lemony cream cheese frosting–the perfect bit of fluffy, tangy sweetness to tie the dessert together.
I hope you enjoy this version!
Triple Layer Coconut Custard Cake(inspired by Epicurious’ version of the Peninsula Grill Coconut Cake)
For the cake: 1 cup unsweetened coconut milk ½ cup full fat sour cream ½ cup veg oil ½ cup unsalted butter, at room temperature 2 cups sugar 4 large eggs, separated 2 tsp vanilla extract 1 ¼ tsp baking powder ½ tsp baking soda 3 cups all-purpose flour½ tsp kosher salt (or Secret Stash coconut masala salt)
Preheat the oven to 325 degrees.
In a small mixing bowl, whisk together the coconut milk and sour cream. Set aside. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the vegetable oil and the butter, until creamy. Add the sugar and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes on medium-high speed. Beat in the egg yolks, and vanilla.
On low speed, beat in about 1/3 of the dry ingredients. Then, beat in 1/2 of the coconut milk and sour cream mixture. Repeat, ending with the last 1/3 of the dry ingredients.
In a clean mixing bowl with clean beaters, whip the reserved egg whites until medium-stiff peaks. Gently fold the egg whites into the cake batter.
Line and grease three 9″ light colored cake pans. Divide the batter evenly amongst the pans, and bake for about 20-25 minutes, until the tops of the cakes are light golden and spring back when lightly pressed. Cool, and remove from cake pans.
For the Coconut Custard:
1 ½ cups whipping cream ¼ cup coconut milk 2/3 cup sugar 2 tsp vanilla extract (or 1 scraped vanilla bean) 2 ½ cups toasted sweetened flaked coconut 10 tbsp unsalted butter 3 ½ tbsp cornstarch 3 ½ tbsp water1/3 cup full fat sour cream
Combine the whipping cream, coconut milk, sugar, vanilla, toasted sweetened flaked coconut and butter in a saucepan. Stir over medium-high heat until the butter is melted.
In a small bowl, stir the cornstarch and water together until the cornstarch dissolves. Add the slurry into the cream mixture, and continue stirring over medium-high heat until the mixture bubbles and thickens. Turn the heat down to medium-low, and continue cooking for another ten minutes. Take the custard off the heat, and stir in the sour cream.
Pour the custard into a bowl. Cover with plastic wrap, and let cool in the fridge for at least two hours, or in the freezer for 45 minutes. (Give the custard a stir midway through cooling time.)
For the frosting:
2 8oz packages cream cheese at room temperature 1 stick unsalted butter at room temperature 1 1/2 cups icing sugar 2 tbsp fresh lemon or lime juice zest of 1 lemon or lime2 cups toasted coconut for sides of cake (optional)
In a mixing bowl, beat together the cream cheese and butter until light and fluffy. Add the icing sugar, and continue beating on low speed. Add the lemon or lime juice, and zest. Beat until combined.
To assemble the cake:Place one cake on a platter. Top with half the coconut custard, then add another cake layer on top. Top the 2nd cake layer with the remaining custard, and then top with the 3rd cake layer. Frost the entire cake with the cream cheese frosting. and sprinkle with toasted coconut if desired.
(Tip: I like to allow the cake to sit for a few hours at room temperature so the moisture from the custard sinks into the cake to make the layers even more moist, but the cake is ready to serve at any point.)
Posted: March 18th, 2010 under Uncategorized.
Comments
Comment from Janna
Time March 18, 2010 at 11:16 AM
So delighted— that for the first time, I have ALL of the ingredients in my pantry for this cake. Creative!
Comment from Rose
Time March 18, 2010 at 11:53 AM
Wow. This is beautiful! I like the idea of light and not too sugary… this sounds perfect.
Comment from Gabrielle
Time March 18, 2010 at 1:12 PM
Lorna, I do have the “real” Peninsula Grill Coconut cake recipe. I went to the restaurant about 9 years ago and I requested the recipe after eating the cake. They used to give it out on their stationary back then.
Comment from Alex Lincoln
Time March 18, 2010 at 1:55 PM
Holy cow! That is so decadent. I have been stumped trying to come up with some good spring/summer dessert items for my new menu. You just helped. Of course I’ll make it tiny, and cute, maybe a splash of rum. With some nueva cocina manipulation, (hot and cold layers, deep fried, encased in hot rum gel, wrapped in a crispy banana glass, I dunno, just some thoughts) but stick with the same flavor profiles. That looks so good. Thanks for the inspiration.
Comment from Clare Barboza
Time March 18, 2010 at 3:29 PM
Did you know that I am completely in love with coconut? And that I am a sucker for all things custard and pudding-like? So, you can imagine my joy at this post!!! And, luckily, my birthday is at the end of this month, so it’s a great excuse to have THIS cake!!!
YUM.
Comment from grace
Time March 19, 2010 at 4:47 AM
good googa mooga. coconut cake is a passion of mine and there’s no denying that you have a winning recipe here. bravo. 
Comment from nakedbeet
Time March 19, 2010 at 6:38 AM
There are coconut lovers and haters, I’m in the lover’s camp. And I’m pretty happy to read that you’ve adapted this recipe to a lighter texture that’s not to sweet. I’m going to test drive this one for a Mother’s Day dessert.
Comment from Clare Barboza
Time March 19, 2010 at 10:47 AM
Lorna, do you think I could make the custard with whole milk or half & half instead of whipping cream?
Whipping cream does a number on my stomach.
Comment from robin
Time March 19, 2010 at 2:44 PM
coconut custard cake
Comment from chocolate shavings
Time March 19, 2010 at 5:50 PM
That cake looks delicious, I’m definitely bookmarking this!
Comment from Jackie
Time March 19, 2010 at 7:25 PM
Hi Lorna
I was wondering if I could add coconut extract to the cake, filling and frosting, if so, how much do you suggest I add.
Comment from lorna
Time March 20, 2010 at 8:45 AM
Hi Jackie,
I would suggest 1 tsp coconut extract to the cake, if you want to add it. I don’t like any more than that because the extract has an artificial flavor for me…but a small amount is OK!
Comment from Kathleen
Time March 20, 2010 at 3:24 PM
I love coconut cake. I can’t wait to try your recipe!
Comment from lorna
Time March 20, 2010 at 7:06 PM
Clare: You could use half and half, but whole milk would probably be a little thin to use in the custard filling!
Comment from Patrick
Time March 24, 2010 at 5:38 AM
I tried this recipe and really like it.
One thing I did discover was that in my home oven, 325 degrees was definitely not a high enough temperature and I belive that cost me some of the lightness.
Next time I’ll go for 350 and probably switch to a convection oven.
The custard filling is very good but I am a little surprised you avoided eggs in it entirely. Is there a particular reason you stay clear of using them there or do you just think they are unnecessary for this custard filling?
Delicious cake, my girlfriend, my crew and I thank you for sharing the recipe.
Comment from lorna
Time March 30, 2010 at 4:22 PM
Patrick: Yolks are unnecessary because the filling is rich enough already, but feel free to stir in 1 or 2 yolks if that’s your preference.
Comment from lorna
Time March 30, 2010 at 4:22 PM
Gabrielle: could I see the real recipe? My email is y_lorna@yahoo.com
Comment from Janna
Time March 31, 2010 at 8:37 AM
I made this last night sans the custard. It delicious, and moist to perfection. Like Patrick though, my oven needed 350 degrees to evenly cook my cake. Thanks for sharing the recipe, L.
Comment from Elizabeth
Time April 4, 2010 at 10:17 PM
I made your cake for an Easter/birthday celebration. Divine. Turned out beautiful and way delicious. A hit with all the folks and kids. Thanks!
Comment from Courtney
Time April 5, 2010 at 11:01 AM
I made this cake for Easter… Oh my goooodness! It is delicious! My family went crazy over it! Amazing recipe!
Comment from lorna
Time April 5, 2010 at 11:06 AM
Hi Courtney, so glad you and your family liked the recipe! It’s one of my favorites too.
Comment from Jessica @ How Sweet
Time March 18, 2010 at 9:48 AM
My eyes just bulged out of my head! That looks absolutely incredible! Gorgeous too!