December 4, 2023
Gluten Free Coconut Custard Cake
Prep time:
30 min
Cook time:
45 min
Total time:
1 hour 30 min
Gluten Free Coconut Custard Cake
Get ready to dive into the awesomeness of our Gluten-Free Coconut Custard Cake – the ultimate dessert fiesta! We’re talking three layers of cake so tender it practically gives you a cake hug, hugging a creamy vanilla custard surprise. But wait, there’s more – the whole shebang is rocking a velvety cream cheese frosting jacket and a sprinkle of toasted shredded coconut bling. And guess what? This dessert superstar is brought to you by the one and only Hand + Heart Gluten Free All Purpose Flour (1 to 1).
Each slice is like a flavor party where the cake, custard, and frosting are all invited, and you’re the VIP guest. It’s not just a treat for your taste buds; it’s a teleportation straight to dessert wonderland.
Now, why is this cake the talk of the town? Well, our secret weapon – Hand + Heart Gluten Free All Purpose Flour (1 to 1) – makes sure every bite is a high-five to your mouth. So, whether you’re chilling in the summer vibes or craving a slice of sunshine during the winter chill, our Coconut Custard Cake is here to be your dessert superhero.
Gluten Free Coconut Custard Cake
Prep time:
30 min
Cook time:
45 min
Total time:
1 hour 30 min
Yield:
serves 12
Author:
made by hand, from the heart
Ingredients
Cake:
- 1 1/2 cups granulated sugar
- 1/2 cup avocado or vegetable oil
- 2 tablespoon unsalted butter, melted
- 2 large eggs, room temperature
- 2 large egg white, room temperature
- 1/2 cup sour cream
- 2 1/2 cups (350g) Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon coconut extract
- 1 1/2 teaspoon pure vanilla extract
- 1 1/3 cup full fat coconut milk, well stirred
Filling:
- 1 1/4 cup heavy cream, divided
- 4 teaspoons cornstarch
- 2 egg yolks
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 1/4 cups (170g) shredded coconut, sweetened
- 1/2 teaspoon vanilla extract
Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 3 cups (390g) powdered sugar
- 2 cups (150g) shredded sweetened coconut, toasted
Instructions
Bake the Cake:
- Preheat oven to 350°F. Prepare (3) 8-inch round baking pans, line the bottom with parchment paper, and grease the sides with butter.
- In a large mixing bowl, combine the sugar, oil, butter, eggs, vanilla extract and sour cream. Beat on medium speed until well incorporated and light in color, about 2 minutes scraping the sides in between.
- In a separate bowl, combine the remaining dry ingredients. Add half of the flour mixture into the mixing bowl and half the coconut milk at the same time and mix until just combined. Repeat with the remaining half of the flour and coconut milk and mix until combined. Scrape down sides and bottom of the bowl and mix for another 20 seconds until well incorporated.
- Divide the batter evenly between the 3 pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 25 – 30 minutes until a wooden stick inserted in the center comes out clean. Rotate pans in the oven halfway through.
- Remove from the oven and allow to cool in the pans completely.
- Toast the coconut in the preheated oven. Line a baking sheet with parchment paper or aluminum foil and evenly spread the shredded coconut. Bake for 6 minutes, stir and then bake additional 4 – 5 minutes until the desired color is reached. Transfer to a bowl or plate and cool completely.
Make the filling:
- In a small bowl, combine heavy whipping cream and cornstarch and whisk until thickened. Add additional heavy cream if necessary to get a liquid consistency.
- In a medium saucepan, melt the butter over medium heat and add the heavy cream with cornstarch mixture, sugar, egg yolks and shredded coconut. Heat the mixture on medium heat stirring constantly until thickened. Add Vanilla extract and transfer filling in a bowl and cool completely. Once cooled, transfer to the refrigerator to set until you’re ready to assemble cake.
Make the frosting:
- While the cake and filling are cooling, prepare the frosting. Using a hand mixer or a stand mixer fitted with a paddle, combine the butter and cream cheese and beat on medium-high speed until smooth and creamy.
- Add the powdered sugar one cup at a time bearing in between until combined. Once all the sugar has been added, beat on medium high speed until frosting is smooth, about 3 minutes. Scrape the bottom and sides of the bowl, add vanilla extract and beat for additional 1 – 2 minutes.
- If the frosting is too thin, place the bowl in the refrigerator to set for about 15 minutes before assembling the cake.
Assemble the cake:
- Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Use a piping bag and cut the end of the bag about 1”. Pipe a dam of crea, cheese frosting around the outside edge of the cake.
- Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat. Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese frosting, you don’t need a very thick layer.
- Use your hands to gently pat the shredded coconut into the frosting, covering the cake as thoroughly as possible.
- Refrigerate the cake for at least 30 minutes for the frosting to set before serving.
NOTE: If the frosting starts to get too soft while building your layers with filling, place the cake and the bowl of cream cheese frosting in the refrigerator for about 20 minutes so the frosting layers set. This will prevent the filling from leaking out of the frosting dam. Continue frosting the outside of the cake once set.
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