Coconut cake recipe

This was recipe #33 on the Country Living list that inspired my year of cake journey. It was a pain to make it because the original instructions are not very clear. Read my  more detailed version below where I broke this recipe into its parts (custard filling, cake, ect.) Also, the 2nd time I baked it I changed the recipe slightly. Happy baking my friends!

Important note: this cake should be baked, coated in the rum syrup, & refrigerated overnight.

Preheat oven to 350 F. Butter sides & bottom of 9 x 3″ springform pan, then line the bottom with a piece of parchment paper & coat lightly with flour.


  • Bowls: 2 Med. & 1 Lrg
  • 1 ½ C Cake flour
  • 1 tsp. Salt
  • 2 tsp. Baking powder
  • 5 Eggs
  • ½ C. Cold water
  • 1 ½ C. Sugar
  • 1 tsp. Vanilla extract
Sift cake flour, salt, & baking powder, then set aside. Next, separate eggs, placing whites in one bowl (Med.) & yolks in another bowl (Lrg.). Mix egg yolks & cold water with electric mixer on medium for 1 min., then slowly add sugar & vanilla extract, increasing mixer speed to high for 4 min. Whisk the egg whites until stiff. Fold the dry ingredients into the egg yolk bowl, & then fold in the egg whites. Once mixed, place in spring form pan & bake for 45-60 min. Cool completely (15 min.) before removing.

Rum Syrup

  • ¼ C. Spiced rum
  • ½ C. Brown sugar
  • 1 C. Water
  • 1 tsp. Vanilla extract
Mix ingredients in a saucepan, bring to a boil & simmer for 5 min.

Coconut Custard

  • 1½ C. Whole milk
  • 4 Tbs. All purpose flour
  • ½ C. Sugar
  • 1 Vanilla bean
  • 5 Egg yolks
  • 1 C. Sweetened coconut flakes
In bowl (Med.) separate eggs & whisk 5 egg yolks. In sauce pan (Lrg.), warm 1 C. milk, sugar, & seeds of vanilla bean. Whisk to combine  ½ C. milk & all purpose flour together in bowl (Sm.). Whisk to add flour & milk mixture to sauce pan & heat for approx. 4 min. until slightly thickened. Next, add half of saucepan to yolks & whisk together. Then, add back to sauce pan & whisk in saucepan, heating for approx. 3 min. until bubbling begins & thickness of custard. Fold in coconut. Allow to cool & refrigerate until cake assembly.

Whipped Cream Frosting

  • 1 ½ C. Heavy whipping cream
  • ½ C. Sugar
  • 1 Tbs. Gelatin powder
Whip the cream, using an electric mixer until it thickens, then slowly add the sugar & gelatin while mixing until stiff peaks form. Toast 1 C. coconut flakes by placing them in an ungreased frying pan over low heat & stirring until golden. Sprinkle on top of the cake.



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