Coconut Custard Cake

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This Coconut Custard Cake is a fluffy coconut cake layered with a decadent coconut custard and frosted with cream cheese frosting and toasted coconut. 

A closeup of a layered coconut cake on a white rimmed plate, the cake stand is blurred out in the background

This recipe was originally posted in 2016 and has been updated in 2021.

The ultimate coconut cake.

If you love coconut, this is the cake for you. First up, there’s the fluffy homemade coconut cake. Then there’s a decadent creamy coconut custard  filling and to finish it off, a simple cream cheese frosting. Don’t worry about decorating because it’s covered with toasted coconut. 

This cake is pretty massive, but it’s insanely good and worth the effort. There’s a few steps involved, but to make it easy on yourself, you can prepare a couple of things ahead of time. 

Recipe Updates

The origianal recipe I posted was from a cake at Croissant Bakery in Myrtle Beach, South Carolina. Heidi, the owner of Croissant Bakery also wrote a wonderful cookbook, and the cake was just so good. However, after years of making this cake, several people reported having issues with the original cake recipe, which also called for a few special ingredients. So I’ve redone the recipe using my homemade coconut cake. It’s moist and fluffy and super stable for stacking cakes. 

The original recipe also did not call for toasting the coconut on the outside, but I love the nutty flavor and texture it provides in this recipe. 

A wooden and marble cake stand with a 3 layer coconut cake sitting on it

Easy Coconut Cake

You will love the texture of this cake. It’s moist, spongy and so fluffy. The ingredients tend to weigh it down a little, so don’t be surprised if it doesn’t rise very much. 

Ingredients you’ll need: 

  • Vegetable oil & Melted butter- the combination of these two ingredients give moisture and flavor. 
  • Egg and egg white– adding the extra eggs whites helps gives this cake it’s fluffy texture
  • Coconut extract- coconut itself is not a super strong flavor, so I tend to add a little more than normal 
  • Pure vanilla extract– this helps complement the coconut extract 
  • Sour cream– Don’t skip this! It’s needed for moisture, especially since this cake is refrigerated. If you need to substitute this, I recommend plain yogurt or Greek yogurt
  • Dry Ingredients: Granulated sugar, All-purpose flour, baking powder, baking soda and salt
  • Coconut milk–  Coconut milk can be found in the Asian food section. Normally the fat is separated from liquid. Make sure it’s well stirred and smooth.

a glass jar with stirred coconut milk

How to make it:

  • Prep the pans: Preheat the oven to 350°F and prepare three 8-inch round baking pans. I recommend lining the the bottom with parchment paper and be sure grease the sides. I also like to use bake even stripes
  • Combined the sugar and liquid ingredients: In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, sour cream and extracts. Beat on medium speed until well incorporated.
  • Combine the dry ingredients: 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 then mix by hand with a spatula until well combined.
  • Fill the pans: 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. I like to rotate my pans halfway through for evenly baked cakes.

a round metal baking pan with a coconut cake

Coconut Custard Filling

The filling is a simple coconut custard, which I could just eat it with a spoon. It’s made with heavy whipping cream, butter and sugar and of course, shredded coconut.

I actually like to make this ahead of time and refrigerated it over night, just to help break up the step. However, it gets very thick in the fridge, so let it sit out for about an hour before using it.  If it still seems too thick to spread, pop it in the microwave for less than 30 seconds. The consistency should be spreadable but not melting. 

Ingredients you’ll need

  • Heavy whipping cream
  • Corn starch
  • Unsalted butter
  • Granulated sugar
  • Shredded coconut, sweetened
  • Pure vanilla extract

How to make it:

  • Make a slurry: In a small bowl, combine 3 tablespoons of heavy whipping cream and corn starch and whisk until thickened. Make sure it’s a liquid consistency because it will better incorporate into the custard and prevent any clumps of corn starch in the filling. Add additional heavy cream if necessary to get a liquid consistency.
  • Heat the ingredients: 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.
  • Add the slurry: 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.
  • Let is set: Allow it too cool completely.

When I pulled it off the stove, it was thick but still a liquid consistency. As it cooled it thicken to the point where I could spread it with a knife.

A slice of coconut cake laying on a white plate with a few bites missing, a gold fork laying on the plate has a bite of cake on it

Cream Cheese Frosting 

I opted to keep the original frosting recipe from the book. One thing to note is that it’s quite thin, and that’s because you won’t be doing any decorating with it. You just need to do a rough crumb coating all over the cake and then you’ll finish it off with toasted coconut. If you prefer a more traditional cream cheese recipe, then you’ll probably want to go with my recipe instead. 

Ingredients and how to make it:

  • Unsalted butter, softened
  • Cream cheese, softened
  • Pure vanilla extract
  • Powdered sugar
  1. 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.
  2. Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.

Helpful tip for decorating this cake

  • Prep ahead of time: Both the frosting and the filling can be prepared ahead of time and kept in the refrigerator. The cream cheese frosting was still very much spreadable even after sitting the fridge overnight. If you find your cream cheese is still too thick, just let it sit out with filling for 30 minutes before using.
  • You’ll have some leftovers:  This was originally a 4-layer cake and I turned it into a 3-layer cake. Just be sure not to overfill your layers.
  • Properly prepare the cake layers: Start with flat, even cake layers before filling. This helps make a stable cake. 
  • How to properly fill the layers: Pipe a boarder of frosting around the outside edge of the cake before you fill the center with the coconut custard. This will prevent the filling from oozing out of the sides. 

A wide shot of a coconut cake on a marble cake stand draped with a vintage stripe napkin

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A wide shot of a coconut cake on a marble cake stand draped with a vintage stripe napkin

Coconut Custard Cake

  • Author: Julianne Bayer
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

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.

Ingredients

For the cake:

  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 2 tablespoon (28g) unsalted butter, melted
  • 2 large egg
  • 2 large egg white
  • 1 tablespoon (15ml) coconut extract
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ cup (118 ml) sour cream
  • 2 ½ cups (350g) all-purpose flour
  • 2 teaspoon (7.5g) baking powder
  • 1 teaspoon (4.5g) baking soda
  • 1 teaspoon (5g) salt
  • 1 1/3 cup (315ml) coconut milk, well stirred

For the filling:

  • 1 ¼ cup (296ml) heavy whipping cream, divided
  • 4 teaspoons  (13g) corn starch
  • 1/2 cup (114g) unsalted butter
  • ¾ cup (142g) granulated sugar
  • 2 ¼ cups (170g) shredded coconut, sweetened
  • ¼ teaspoon vanilla extract

For the icing:

  • 1/2 cup (114g) unsalted butter, softened
  • 12 oz (339g) cream cheese, softened
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (390g) powdered sugar
  • 2 cups (151g) shredded sweetened coconut, toasted

Instructions

For the cake:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 filling:

  1. 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.
  2. 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.
  3. 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.
  4. Set the mixture aside and all it too cool completely.

For the frosting:

  1. 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.
  2. Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.

To assemble the cake:

  1. 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.
  2. Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat the above steps.
  3. 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.
  4. Use your hands to gently pat the shredded coconut into the frosting, covering the cake as thoroughly as possible.
  5. Refrigerate the cake for at least 30 minutes before serving.  Keep covered in an airtight container to prevent the cake from drying out.

Notes

  • Recipe adapted from Bonjour Y’all. If you are looking for the original recipe you can download it here.
  • Both the frosting and the filling can be prepared ahead of time and kept in the refrigerator. The cream cheese frosting was still very much spreadable even after sitting the fridge overnight.
  • If you find your cream cheese is still too thick, just let it sit out with filling for 30 minutes before using.
  • You will have a little bit of leftover frosting and filling since this was originally a 4-layer cake and I turned it into a 3-layer cake. Don’t overfill your layers.
  • If you prepared the coconut filling ahead of time and refrigerated it, it might be a little too firm to spread. So, pop it in the microwave for 15-25 seconds until it’s a spreadable consistency. It should not be warm when you spread it.
Nutrition Information:
1 slice
1061
83g
547mg
68g
109g
2g
9.7g
146mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Cake, Coconut Cake, Coconut Custard, Coconut Cream Cake

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99 Responses
  1. Ana

    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.

    1. Beyond Frosting

      Hi Ana, I see your email address is from another country. Perhaps this is a result of different ingredients? If the layers did not rise, then something must have happened along the way. The coconut cake when made correctly is very light and fluffy

  2. Kim Overly

    This is the BEST cake I have ever eaten. It came out perfect with no problems. Very moist and perfect coconut flavor. Thank you for a great recipe!!

  3. Alyssa Mayfield-Hom

    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?

    1. Beyond Frosting

      Hi Alyssa, thank you for the note. Flavor wise, the original cake was vanilla and this cake is coconut. This updated version is definitely moist. The crumb on the original cake was light and tight due to the cake flour. This crumb is more open and a little more spongy. I love this updated cake myself, but it’s easy to halve the recipe for a half batch, bake a single layer 8-inch cake and see if it works with your cake pops.

      1. Alyssa Mayfield-Hom

        Thanks for the info! On the coconut milk, is it the canned coconut milk, or the type you get in the dairy section near the almond and soy milks? Or does it matter?

        1. Beyond Frosting

          Yes it matters! There’s a note about this in the blog post 🙂

          Coconut milk can be found in the Asian food section, it’s in a can. Normally the fat is separated from liquid. Make sure it’s well stirred and smooth.

  4. Becky

    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.

    1. Beyond Frosting

      Hi Kelsey- I received both your comments, I’m sorry this didn’t work for you. Over mixing your batter can be a contributing factor and sometimes if the cake is pulled too early.

      1. KD

        I am actually a pretty experienced baker. I believe it is a recipe flaw rather than over mixing. I wish I had read more reviews prior to making this cake.

        1. Beyond Frosting

          Thanks for sharing your comments. This original recipe from the cookbook is very finicky, and I am actually working on updating the cake recipe to a different version that will achieve much better results. While I love the original version from the book, it does seem to produce inconsistent results for some people.

          I appreciate the feedback, I am so sorry this cake didn’t work out.

  5. Andrew

    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

    1. Beyond Frosting

      Sorry to hear this Andrew. I know this cake recipe can be somewhat finicky, maybe over mixing the batter might have caused it to deflate.

  6. Deb

    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.

  7. Vicki

    Hi,
    I would like to use this coconut filling for my son’s wedding cake. Does it need to be refrigerated, or can it be left at room temp? If so, for how long?

    Thanks

    1. Beyond Frosting

      Hi Vicki- Because the filling is based with heavy cream, I would recommend it be refrigerated. I cannot provide a recommended time it can be left at room temperature as I am not a professional in food safety.

  8. Beyond Frosting

    I have not tested the recipe with either substitution, but any variation from the original recipe will not yield the same results. If anything you can try buttermilk but I don’t recommend adding sour cream.

  9. Zoe H

    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!

    1. Beyond Frosting

      Hi Juliette- Do not leave it out as it will alter the results of the cake! For the coconut cream in the cake, substitute with heavy cream or full fat milk and for the spiced rum, I’d replace it with that milk or heavy cream as well.

  10. Sonia Bugarin

    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

    1. Beyond Frosting

      You could, that would be a lot of coconut extract. I’d probably divide it with 1 tbsp coconut extract and 1 tbsp additional coconut cream

  11. Megan

    Hi! I fell in love with this cake at first sight. I have some questions after reading the tips though. You said there will be leftover batter? Do you know how much (like enough to make a single cupcake)? I hate being wasteful, if I added all the batter to all three pans would it sink? For the filling is it possible to sub the heavy cream with full fat milk? I’ve made custard a couple times but always with milk, if not no problem I can try making it with heavy whipping cream. Anyways the cake looks super delicious! Amazing job (:

    1. Beyond Frosting

      You might have leftover frosting or filling- but shouldn’t have leftover cake batter! For the filling, I have not made any subs to the recipe itself but whole milk should work, you may just need to cook it a little longer

      1. Megan

        Thanks for replying! I have one more question (sorry I worry a lot), I’m unsure if I can find coconut cream, but I know there’s always coconut milk in my pantry, may I use that as a substitute? Lastly the flour aisle of all the grocery stores near me have been wiped clean everywhere, may I use all purpose instead? (I also read up online that you can add cornstarch to all purpose and sift them together to make a substitute for cake flour). I’m super excited to make the cake for my friend’s birthday!

        1. Beyond Frosting

          Coconut milk can be used instead of coconut cream. I am sorry to hear about the flour shortages, I certainly understand. Unfortunately All-purpose flour and cake flour are very different and cannot be used interchangeably. Even if you make homemade cake flour, the results are not going to be the same. I can’t say how it will work with that substitution unfortunately.

  12. Ada

    Hi
    I was preparing myself to make this recipe and I stumbled into another doubt. When you say shredded coconut is it dry or fresh? I cannot get fresh coconut where I live. If it is fresh can I change for dried and how, please?
    Thanks

      1. Ada

        OK. Perfect, then tomorrow is coconut day!!!
        Will let you know how it turned out, although I am thinking about making half recipe because my family is not such a coconut lover and I will have to eat most of it… or not!!!!!
        Thanks a lot.

  13. Shae

    What is the altitude where you are? I’m at a fairly high altitude and generally need to make adjustments to cake recipes. I’m dying to try out this cake and knowing how much I need to adjust for altitude would definitely help!

      1. Beyond Frosting

        It should be thick enough where it sticks to the spoon but it won’t be super thick like a baked custard. Placing it in the fridge will also help to thicken it up

  14. Rose

    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!

  15. Holly

    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?

    1. Beyond Frosting

      Hey Holly- first of all, I’m sorry- I know how frustrating that can be. For the custard, sounds like you didn’t cook it for long enough. Did you toss it in the fridge to cool it off at all? That should also help it to harden. The cakes, could be a number of things. I have to ask- did you sub an ingredients? Sinking cakes can also be attributes to over mixing the batter, expired leavening ingredients, or taking the cake out of the oven too early. I will say my cake layers baked fairly even, there wasn’t a lot of rise- but they didn’t sink.
      For the frosting- you definitely didn’t need to add an additional 2 cups of powdered sugar. The frosting itself it thin, you’re just using it as a coating for the cake. Even after you put it in the fridge, it will still be spreadable. That is just how the recipe is written, and I still ended up with extra frosting.
      You can also shoot me an email julianne at beyondfrosting dot com

  16. Esther

    Hola. Tienes las medidas en gramos? Es que tengo 4 tazas de diferentes medidas y sin el peso no me atrevo a hacer la receta. Gracias

    1. Beyond Frosting

      Lo Siento, no tengo ahora pero Planeo actualizar esto en un par de semanas, Acabo de hacer esta receta el fin de semana pasado

  17. Susan Carley

    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!

    1. Beyond Frosting

      Hi Susan! Thank you so much for sharing these tips, it’s been so long since I made this but I am actually making it again this weekend, so I will definitely be referring back to this.

  18. Kristin P

    I made this as cupcakes (without the custard filling) for a party. I was told *repeatedly* that they were the best cupcakes people had ever eaten. They were light and fluffy and moist without being weird. Wonderful texture and taste! (I didn’t have coconut rum so I substituted an orange flavoring I had on hand. Delicious! I am excited to try this recipe again with the rum!)

  19. Angie

    Going to make this beautiful cake…but thinking about making my Cream Cheese Swiss Meringue Frosting instead…since it’s not as sweet…think it would be ok ??

  20. Kimm

    I know I’m gonna love this cake but I just took the cakes out of the oven and they fell. Any thoughts on why? I followed the recipe as written. I used canned coconut milk like you did. Would that be a reason? I’ll post a pic on IG when it’s finished but thought you might be able to problem solve with me! Thx.

    1. Beyond Frosting

      Hi Kimm, it’s hard for my to say, but a couple of reasons could be oven temperature was off, leveling agent was not fresh, eggs were over beaten, or simply, the cake wasn’t quite done in the middle before it set.

      1. Tiffany

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

  21. Teresa

    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!

  22. Cyndi

    Can’t wait to make this cake this weekend! Does it have to be kept in the fridge or can I keep it out in my Tupperware Cakekeeper?

    1. Beyond Frosting

      Hi Cyndi, I do recommend refrigerating this cake but allow it to sit on the counter for 20-30 minutes before serving.

  23. Laura McCoin

    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.

  24. Betty Barnett

    I too am confused about the cream when it says divided and then didn’t tell you how much to divide and when to use it. I want to make this cake but want it to be perfect as all the ingredients it has I don’t want to waste them because of my ignorance !!!

    1. Beyond Frosting

      Hi Betty, in the instructions under “For the filling” step 10 says to use 1 tablespoon of the heavy whipping cream with the corn starch. Then step 11 said to use the remaining heavy cream. So everything except the 1 tablespoon you added with the corn starch. Enjoy!

      1. Susan

        Since one tablespoon is equal to three teaspoons, it’s hard to get 4 teaspoons of corn starch to incorporate into one tablespoon of cream. So I added a few more tablespoons of the divided Cream to the cornstarch but since it’s all going to the same pot it didn’t affect the recipe did made it easier to incorporate the corn starch.

  25. Carol Shultz

    This cake recipe looks fabulous and I am making it today. One question – is it really 2–16 ounce packages of cream cheese? Sounds like a lot of cream cheese for 3 cups of powdered sugar; and then there is also 8 tablespoons of butter. Just want to make sure before I start on the icing. Thank you for such a wonderful cake recipe!

  26. Annette

    Haven’t tried this but I would like to. I am from Australia and wanted to know what Dixie Crystal granulated sugar is and if I could use normal sugar instead. Thanks.

  27. Beyond Frosting

    Hi Jacqui, step 3 in the “for the cake” section is only saying that you mix together (cream together) the butter and sugar until smooth. Does this help? Feel free to shoot me an email if you have questions and I can be quicker to respond. julianne@beyondfrosting.com

  28. Beyond Frosting

    Thank you Laura! This cake is OMG!! I am sure my dentist would understand my recent cavity if he saw this cake LOL

  29. Beyond Frosting

    Oh awesome Janice, thanks for sharing! I have seen homemade cake stands like that but I am not crazy enough to do it myself, LOL.

  30. Beyond Frosting

    Hi Connie, no I believe it’s different. Coconut cream is thicker.. I did use a coconut milk that you might find in the Thai food section of the grocery store.

  31. Roxana

    I wish you lived closer so I can help you with the cake (that’s what friends are for, right?)
    Thank you so much for helping me with the retreat! I’m so glad I got to spend time with you and get to know you better! And that you never complained when i asked you to do the dishes LOL
    Can’t wait to do it again soon!

    1. Beyond Frosting

      It was seriously the BEST time!! You did an amazing job organizing it! I was so glad to try so many different cakes LOL

  32. D Dell

    fun yum in such a beautiful place. What an awesome experience with, it sure looks like, an awesome group of like minded women! This cake? amazing.

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