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Mary's Coconut Cake with Custard Filling and Coconut Frosting


This coconut cake is baked in a springform pan. The cake is cut horizontally to make several layers. It is filled with a vanilla custard and topped with a delicious coconut and whipped cream frosting.


  • 4 eggs, separated
  • 1/2 c. oil
  • 1/2 c. water
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 c. cake flour
  • 3/4 c. sugar
  • .
  • Filling:
  • 2 c. plus 2 tbsp. milk
  • 3/4 c. sugar
  • 1/2 tsp. vanilla
  • 1 tbsp. cornstarch
  • 2 eggs, beaten
  • .
  • Frosting:
  • 1 1/2 c. whipping cream
  • 3 tbsp. sugar
  • 3 c. freshly grated coconut


Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined. Bake at 325° about 50 minutes or until cake tests done. Cool. Carefully cut cake horizontally into 4 very thin or 3 thicker layers.

To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.

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