coconut custard

Recipe for homemade coconut flan with orange caramel. This coconut flan is made with grated coconut, coconut milk, eggs, milk, and sugar, and has an orange caramel.

Coconut flan with orange caramel {Flan de coco}

sugar

water

orange juice

eggs

coconut milk

evaporated milk

coconut

sugar (adjust

tbs grated orange zest

tbs corn starch

salt

Fresh berries and toasted coconut

Combine water, orange juice and 1 cup sugar in a saucepan over medium high heat to make caramel.

Bring to a boil and cook until the caramel starts to turn a light brown honey color, be careful as it can burn very quickly. It takes about 7-9 minutes to get to the point where you start to see the caramelization start, don’t stir the caramel mix as it cooks, just let it boil until it starts to darken. Because this caramel sauce has orange, it won’t get as dark as the regular caramel.

Quickly and carefully pour the caramel into ramekins or flan molds.

For the orange caramel:

Pre-heat oven to 350

Using an electric mixer mix eggs, coconut milk, grated coconut, orange zest, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blended

Pour the flan mixture into the ramekins

Place the ramekins in a baking pan with water, the water should fill up to about ½ of the height of the ramekins or molds,

Bake for 40-50 minutes – or until the flan has set. The exact time will vary depending on the size of the molds and each person&#x27;s oven.

Cool down and refrigerate the coconut flan for 2-4 hours before serving.

To remove from the molds, bring the flans to room temperature. Use a knife to help loosen the edges, and place it upside down on the serving plate. Garnish with berries and/or toasted coconut.

For the coconut flan:

This Coconut Custard Cake is a coconut cake flavored with coconut and layered with a decadent creamy coconut custard and frosted with cream cheese frosting. Cover this cake with shredded coconut for the ultimate coconut cake. 

Coconut Custard Cake

vegetable oil

tablespoon (28 grams) unsalted butter, melted

tablespoon (15 milliliters) coconut extract

(5 milliliters) pure vanilla extract

½ cup (118 ml) sour cream

½ cups (350 grams) all-purpose flour

(7.5 grams) baking powder

(4.5 grams) baking soda

(5 grams) salt

cup (315 milliliters) coconut milk,

¼ cup (296 milliliters) heavy whipping cream, divided

(13 grams) corn starch

unsalted butter

(142 grams) granulated sugar

¼ cups (170 grams) shredded coconut, sweetened

vanilla extract

(114 grams) unsalted butter, softened

oz (339 grams) cream cheese, softened

(5 milliliters) vanilla extract

(390 grams) powdered sugar

(151 grams) shredded sweetened coconut, toasted

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs sour cream and extracts. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the coconut milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes and rotate your pans in the oven halfway through.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Toast the coconut in the preheat oven. Line a baking sheet with parchment paper, spread the coconut evenly on the pan. Bake for 5-8 minutes, or until desired color is reach. Transfer to a bowl or plate to stop the cooking process. Cool completely.

For the cake:

In a small bowl, combine 3 tablespoons of heavy whipping cream and corn starch 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 remaining heavy whipping cream, sugar and shredded coconut. Heat the mixture, stirring occasionally just until the mixture is nearly boiling.

Lastly, add the corn starch mixture and continuing to heat over medium high heat until the mixture is thickened, stirring constantly. Whisk in the vanilla extract last.

Set the mixture aside and all it too cool completely.

For the filling:

Once the cake and filling has cooled, prepare the frosting. In a large mixing bowl, combine the butter and cream cheese and beat on medium-high speed using the paddle attachment. Beat until smooth and creamy.

Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.

For the frosting:

Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a dam of frosting around the outside edge of the cake using a large round piping tip.

Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat the above steps.

Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese icing, 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 before serving.  Keep covered in an airtight container to prevent the cake from drying out.

To assemble the cake:

Made this cake yesterday.  Omitted the rum, and used a 13 x 9 sheet pan.  Used the leftover batter in a small loaf pan to make a cake for myself.  (One for them, and one for me!)  Hands down best coconut cake I've ever tasted!  More trouble that I usually take, but so worth it.  Love coconut.

I've been looking for the perfect coconut cake, and this is it!  It is so tender that I had trouble keeping it together when taking the layers from the pans!  I did use about 3-4 T of heavy whipping cream in the frosting and whipped it well, to soft peak stage.


Next time I will double the recipe and make it in 2 oblong pans - this one is going to go fast!

You probably used regular flour instead of cake flour. That’s what I did! ?‍♀️ Guess I’ll just have to try again...darn! ?

I made this for the first time today and it was incredible!  The cake is super light and flavorful!  Thank you!

I made this cake for my husbands birthday and all 14 guests loved it! I will definitely make it again. However a few corrections/suggestions to the recipe. 
1. The prep time took longer than the 20 minute minutes stated (and I’m an accomplished cook.) It took about 20 minutes for each of the four  stages...cake, filling, frosting, assembling.  
2. In step number 10, you need to add a little more of the heavy cream to the 4 teaspoons of cornstarch to get it to mix smoothly. I used about 3 tablespoons instead of the 1 tablespoon that was suggested to get it to combine better. 
3. I didn’t have coconut rum so I used spiced rum but only one tablespoon instead of two and added an extra tablespoon of coconut cream. 

It was truly delicious!! I made one mistake by opening the oven to peak (never open the oven!) and the cakes fell in the middle but it was still delicious just not as thick. Can’t wait til the next celebration to make it again!

Can I cut recipe in 1/2 and make smaller cake? Suggestions please?

I spent the afternoon baking this cake. Started with the custard. It turned out rather loose.  It is thick but is thin enough to drip down the sides if not careful. 
Can’t figure out how to send a photo here. But I’m pretty sure the cake is a total failure. All three layers look like I put a bowl on top of the batter. All three completely sunk! Last disaster is the frosting. I ended up putting about 5 cups of powdered sugar and still is pretty thin. I gave up on that and put in the fridge also. 
Now, can shed some light on my crazy disaster?

I made this for Thanksgiving. This was my very first cake that I made from scratch and I’m so proud! I read through the instructions and tips a few times before getting started. Excellent tips and thorough instructions! Only suggestion I would give is make sure you buy 2 bags of the sweetened coconut flakes. Everyone loved it!

My daughter made this for me for Mother’s  Day. It was so yummy and moist. I shared with a friend of mine who is also crazy for coconut and she said she couldn’t stop thinking about it. LOL

I have been looking for a coconut cream cake for forever!! There is this restaurant in downtown chicago that has such a good coconut cream cake and it’s $80!! So when i found this recipe i was so excited. I made it for mother’s day today and my entire family were drooling over it!

Made this cake for my husbands birthday, it was amazing both the cake, filling and icing.  I did adjust cooking time about 10 minutes longer and will decrease sugar amount in filling next time but worth the steps and time.  Cake was so deliciously scratch tasting and perfect density.  Will be making this every year for him,  we all enjoyed every last lick.

Cake taste delicious, unfortunately it doesn’t rise well. Made it twice, following the directions to a T and it collapsed worse than the Soviet Union in 1991...excellent cake bowl

The cake fell horribly. The custard is too sweet. All together, it was a failed attempt at a cake. Very disappointed 😔

I wasn’t sure how the cake was going to turn out. It fell in the middle, but once it was filled and iced. It was DELICIOUS!  My son and father love coconut cake and they both agreed this was the best one that they have had. This will definitely be a go to for us.

I used the original recipe you posted a couple months ago and the flavor of the cake was phenomenal! Not to mention the moist texture - I've run into problems with dry cakes with many other recipes I have tried, and this one was delicious! I did have issues with it sinking, but I was mainly using it for cake pops, so it didn't matter too much. I noticed you mentioned updating the recipe to minimize sinking - just wondering if the flavor and texture of the update recipe are similar?

The layers came out very hard. Way to hard, that is difficult to cut with fork :/ didn’t increase at all when I baked them. I guess because of to much liquids and flour. Coconut milk from layers you can not taste al all, so in my opinion is better to make a sponge cake layers, there you can avoid using That much flour; then you can make a cream with coconut ingredients, would be a lot softer, and tasty and more easy on the stomachs.

Hi, this same thing happened to me, would you mind resending the original receipt? Making the cake for christmas dessert tomorrow! Thanks

This cake is amazing! The coconut flavor is spot on. I absolutely loved the combination of the custard and it paired wonderfully. 
My sister has already requested that I make this for the second time. 
I am sure of it that this will be her new bday cake request from here on out. 
Thank you so much for such a lovely recipe

Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries

Coconut Custard Recipe

13.5 oz unsweetened coconut milk

oz Whole milk (or water

tsp vanilla extract

tsp coconut extract

egg yolks (room temperature)

oz sugar

cornstarch

Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn&#x27;t burn.

Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.

Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don&#x27;t add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.

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