There is something utterly magical about combining rich, moist chocolate cake with a silky, aromatic coconut custard that dances on your taste buds. This Chocolate Cake with Coconut Custard Recipe is a celebration of textures and flavors that come together perfectly, offering bursts of chocolatey goodness paired with the tropical creaminess of coconut. Whether you are a longtime fan of chocolate desserts or simply looking for that irresistible showstopper, this recipe is going to become one of your favorites before the first bite is even over.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in crafting the luscious texture and rich flavor of this cake and custard combo. They complement each other in just the right amounts, making the whole experience delightful and memorable.
- 2 cups cake flour (spooned, leveled, and sifted): Ensures a tender crumb, giving the cake that perfect lightness.
- 1 teaspoon baking soda: Helps the cake rise nicely and creates a soft texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 2/3 cup cocoa powder: Adds deep, rich chocolate taste throughout the cake.
- 1/2 cup water: Moistens the cocoa to release maximum flavor.
- 1 cup buttermilk: Adds tanginess and tenderness for a moist cake.
- 1 teaspoon vanilla: Adds warmth and enhances all the flavors.
- 1 teaspoon coconut extract: Brings that unmistakable tropical note that pairs beautifully with chocolate.
- 1/2 cup salted butter (softened): Creates richness and a smooth texture.
- 1 cup white sugar: Sweetens the cake while supporting browning.
- 1 cup brown sugar: Adds a subtle caramel flavor and moisture.
- 2 large eggs: Bind everything together and add structure.
- 1 cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened: A luscious dairy alternative that deepens the custard’s coconut essence.
- 1 cup cream: Gives the custard its luxuriously smooth texture.
- 3/4 cup sugar: Sweetens the custard just right without overpowering.
- 4 egg yolks: Richness and thickness for the custard’s silky finish.
- 1 tablespoon cornstarch: Helps the custard set perfectly and prevent curdling.
- 1 tablespoon cold water: Keeps the cornstarch smooth and lump-free.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1/4 teaspoon almond extract: Adds a layer of nutty warmth to the custard.
- 1/2 teaspoon coconut extract: Amplifies that tropical vibe, making every spoonful memorable.
How to Make Chocolate Cake with Coconut Custard Recipe
Step 1: Preparing Your Pan and Oven
Preheat your oven to 350°F and generously grease a bundt pan. Sprinkling the pan with cocoa powder instead of flour prevents unsightly white patches on the cake and adds a subtle extra chocolate flavor right where the cake touches the pan.
Step 2: Sifting Dry Ingredients
In a medium bowl, sift 2 cups of cake flour, then stir in the baking soda and salt. Sifting ensures no lumps and a light texture, essential for a tender, airy cake. Set aside.
Step 3: Mixing Wet Cocoa Mixture
In another medium bowl, whisk together cocoa powder, water, buttermilk, vanilla, and coconut extract until smooth and well combined. This wet mixture brings moistness, acidity from the buttermilk, and that unique coconut sweetness, effortlessly tying the flavors together.
Step 4: Creaming Butter and Sugars
Using a large bowl or stand mixer, beat the softened butter until it’s light and fluffy. Then, add both the white and brown sugars and continue beating for about a minute to incorporate air, which creates a lighter cake. Add in two eggs one at a time, beating well after each addition and scraping down the bowl for a fully combined batter.
Step 5: Combining All Components
Add half of the cocoa mixture and half of the flour mixture to the butter mixture, beating gently to combine, then alternate with the remaining portions. Scrape the bowl frequently to make sure everything is fully incorporated. The result is a luscious, smooth cake batter that promises a moist outcome.
Step 6: Baking the Cake
Pour the batter into your prepared bundt pan and place it in the preheated oven. Bake for 32 to 36 minutes, checking around 32 minutes with a toothpick. When it comes out clean and the cake starts pulling away from the pan edges, it’s ready!
Step 7: Cooling and Unmolding
Allow the cake to cool in the pan for 15 minutes. This brief wait helps it firm up for easier removal. Gently run a knife around the edges and invert it onto a plate. A perfectly shaped, stunning chocolate cake awaits.
Step 8: Making the Coconut Custard
While the cake bakes, combine the almond-coconut milk and cream in a medium saucepan over medium heat. Stir in the sugar and heat until just about to boil, approximately 4-5 minutes.
Step 9: Tempering the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly add the hot milk mixture to the yolks, whisking constantly, to bring them to temperature without cooking the eggs. Pour the tempered eggs back into the saucepan, continuing to whisk.
Step 10: Thickening the Custard
Cook the mixture over medium heat until it just barely starts boiling and thickens, about 7-10 minutes. Mix the cornstarch with cold water, add it to the custard, and stir until thickened further. Lower the heat to prevent boiling over.
Step 11: Final Flavor Touches
Remove from heat and stir in salt, almond extract, and coconut extract to bring out all the complex flavor layers. The custard should be silky and thick enough to coat the back of a spoon with visible whisk marks.
Step 12: Serving Warm
Serve this spectacular cake alongside the warm custard to fully enjoy the melting blend of rich chocolate and creamy coconut in every bite.
How to Serve Chocolate Cake with Coconut Custard Recipe
Garnishes
Fresh garnishes elevate this dessert beautifully. Shaved dark chocolate, toasted coconut flakes, or a sprinkle of chopped toasted almonds add texture and visual appeal. A few fresh berries can also add a pop of color and freshness.
Side Dishes
This cake pairs wonderfully with lightly whipped cream, a scoop of vanilla or coconut ice cream, or even a simple cup of freshly brewed coffee or tea. These accompaniments complement the richness while keeping the focus on the star dessert.
Creative Ways to Present
For a show-stopping presentation, drizzle the custard over slices on a stylish plate, letting it cascade down the edges. Alternatively, serve the custard in small jars on the side for guests to pour themselves. Layering slices with custard and garnishes in clear glasses also makes for an impressive triflesque treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cake tightly wrapped or in an airtight container in the refrigerator. The custard should be stored separately in a sealed container to maintain freshness and prevent absorption of other odors.
Freezing
The cake freezes beautifully without the custard. Wrap it well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving and prepare fresh custard when ready to enjoy.
Reheating
Warm slices of cake gently in the microwave or oven before pouring warm custard over top. Reheat custard slowly on the stovetop, stirring frequently to prevent scorching, for a comforting dessert experience that tastes freshly made.
FAQs
Can I use regular milk instead of Almondmilk Coconutmilk?
You can substitute regular milk or any other milk alternative, but using Almond Breeze Almondmilk Coconutmilk enhances the coconut flavor crucial to this custard. It creates that special tropical note you won’t want to miss.
Is this cake gluten-free?
This particular recipe uses cake flour, which contains gluten. To make it gluten-free, you would need to substitute with a gluten-free flour blend, but texture and rise may vary.
Can I make the coconut custard ahead of time?
Absolutely! Coconut custard can be made a day in advance and refrigerated. Just bring it back to room temperature or gently rewarm before serving for the best texture.
What if I don’t have coconut extract?
If you don’t have coconut extract, you can omit it or use a little extra vanilla and almond extract. The overall flavor will be slightly less tropical but still delicious.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and you can see whisk marks on the surface after dragging a spoon across. It should be thick but still pourable.
Final Thoughts
There’s nothing quite like a dessert that feels both indulgent and special, and this Chocolate Cake with Coconut Custard Recipe hits that sweet spot perfectly. It’s a recipe that’s sure to wow your family and friends, not just because of its stunning flavors but also because it’s a joy to make and share. Trust me — give it a try and prepare to have a new favorite comfort dessert that you’ll return to again and again.
