This coconut custard cake is serious. Like coconut lover’s serious.
It’s soft, decadent, and juuuuust sweet enough to satisfy your sweet tooth. Oh, and it’s simple to make. Like seriously easy. Seriously.
Sure, you can make it the old fashioned way with your trusty whisk or maybe even a stand mixer. Me? I throw everything in a blender for a scant 10 seconds and call it a cake ready for baking. Easy right? I thought so too =)
Oh! And one more awesome thing about this custard cake is 1. It’s gluten-free (which makes my body thankful) and 2. It uses raw honey as a natural sweetener (which makes my complexion thankful). This cake doesn’t have a story behind it like most of my other recipes, it just tastes good and that’s all I really need for it to be worthy of sharing. Oh, and this is wonderful for picnics and family get-togethers too. WIN!
So, how do we make this delicious dessert? Let’s talk about ingredients!
How to Make Cinnamon Coconut Custard Cake
Here’s What You’ll Need:
- 4 eggs
- 1 tsp good vanilla extract
(learn how to make your own here) or the seeds of half a vanilla bean
- One good pinch of sea salt
- 1 1/2 tsp of ground cinnamon
+ more for dusting
- 1 cup coconut cream
- 1 cup coconut milk
- 1 1/2 cups shredded coconut unsweetened
- 1/2 cup of coconut flour
- 2 tsp baking powder
- 1/4 cup melted butter or coconut oil (where to get coconut oil
)
- 1/2 cup coconut sugar
, maple syrup
, or raw honey
- An optional handful of white chocolate chips
(added halfway through baking)
Loving Preparation – Cinnamon Coconut Custard Cake
- Preheat the oven to 350 degrees
- Throw all ingredients into a high speed blender minus the chocolate chips
- Pulse several times until the ingredients are almost smooth (especially if you like little bits of shredded coconut)
- Pour into an oiled cake pan. I used a 10 inch spring form cake pan greased with coconut oil
- Tap out the bubbles and bake for 35 minutes. You can sprinkle on some white chocolate chips if you like toward the end of baking so they won’t sink to the bottom of the pan and burn. This is optional, but sure is delicious! Feel free to use dairy free chocolate chips instead!
- Once you have sprinkled on the chocolate/checked on your custard cake, turn the heat down to 325 degrees and bake for another 15 minutes.
- Keep an eye on it! It should be done when a knife comes out clean.
- Let it cool a bit before serving. It’s wonderful when served warm with a bit of coconut cream on top (which I sadly ran out of in order to make this cake *tear*)
- Dust with a bit of cinnamon to finish it off if you like
- Try not to eat it all
This cake has such a wonderful flavor and you won’t even know there’s 4 eggs in it! Super delicious and perfect for sharing with friends.
- 4 eggs
- 1 tsp good vanilla extract or the seeds of half a vanilla bean
- one good pinch of sea salt
- 1 1/2 tsp of ground cinnamon + more for dusting
- 1 cup coconut cream
- 1 cup coconut milk (learn how to make your own)
- 1 1/2 cups shredded coconut unsweetened
- 1/2 cup of coconut flour
- 2 tsp baking powder
- 1/4 cup melted butter or coconut oil
- 1/2 cup coconut sugar, maple syrup, or raw honey
- optional handful of white chocolate chips (added halfway through baking)
- Preheat the oven to 350 degrees
- Throw all ingredients into a high speed blender minus the chocolate chips
- Pulse several times until the ingredients are almost smooth (especially if you like little bits of shredded coconut)
- Pour into an oiled cake pan. I used a 10 inch spring form cake pan greased with coconut oil.
- Tap out the bubbles and bake for 35 minutes. You can sprinkle on some white chocolate chips if you like at this point so they won't sink to the bottom of the pan and burn.
- Once you have sprinkled the chocolate/checked on your custard cake, turn the heat down to 325 degrees and bake for another 15 minutes.
- Keep an eye on it! It should be done when a knife comes out clean.
- Let it cool a bit before serving. It's wonderful when served warm with a bit of coconut cream on top
- Dust with a bit of cinnamon to finish it off
- Try not to eat it all
This looks so good! I’m excited to make it.
I plan on using maple syrup instead of coconut sugar.
Because it’s liquid, does that change any of the other measurements of the dry ingredients?
Thank you!
Hi Abby!
You can swap out for maple syrup no problem! 🙂
I made this cake a few months ago and my entire family LOVED it!! I am making it again tonight for Easter, tomorrow! Question: Do you think I should refrigerate it overnight??
Hi Carolinn!
I would refrigerate it if possible to keep the cake fresh 🙂 Hope you enjoyed it!
This cake was phenomenal! Seriously. I’m in heaven right now. Thank you for this incredible recipe!
SO glad you liked is Rejane!
DO you think I could substutite the coconut flour with almond?
I have that at home and only cook Paleo when a friend of mine (who had a stroke and uses the paleo now )comes for dinner – didn’t want to buy another kind of flour?
Thoughts?
Hi Nadine!
I have never used almond flour for this recipe but I imagine it might work! If you try it out, let me know how it goes! 🙂
This looks so yummy, Tash!
It really is Stacey! <3
Made this tonight after completing the Whole 45. I’ve stuck to the basic principals of whole30 except that I’ve added small amounts of dairy and honey back into my diet. Bottom line is that I’ve been craving something sweet, but healthy. This cake fit the bill! Seriously, the house smelled like heaven. I burned my mouth tasting the first piece, because I couldn’t wait. Dear Lord, this stuff is amazing!!! Thank you so much for sharing!!!
I’m thrilled you like my recipe!! 😀 It’s really hard to keep from eating it straight out of the oven….believe me, I feel your pain! LOL. So glad you enjoyed the recipe!
In the oven as we speak, the batter tasted divine so wishing it would hurry up and cook. Only change I made was substituting the honey for rice malt syrup to reduce the carbs.
Hi Donna!
How did the rice malt syrup work out? Sounds delicious!
My cousin made this for Thanksgiving for those of us who don’t use sugar. It was wonderful, a new favorite! Thanks so much for sharing!
I “tested” your recipe today for a dear friend’s birthday and IT WAS AMAZING (although it took about 10 minutes more for the cake to cook through at our high altitude) … and then I “shared” it on our blog … hope you don’t mind 🙂
http://omamas.com/cinnamon-coconut-custard-cake/
Thanks for the awesomeness!
Hi Jeanne!
I don’t mind at all! Thank you so much 😀
This looks so good. I want I try it for my sisters birthday tonight. I am new to baking and don’t have a sporting form pan. If you use maybe a rectangle one is the cooking time he same? .. Wish I know someone that baked!
Hi Amy!
You could use any size pan you like. I just don;t know how long you would need to bake the cake for =( I would keep a close eye on it!
Hope you enjoy!
Loved this cake so much! Think I will get some strawberries to go with it next time to pretty it up and share with guest. Thank you so much!
YAY! I’m so happy you liked it =D
Adding strawberries sounds divine!
Could I make these into cupcakes? How long would you think I should bake them for? The recipe sounds delicious!
Wow! this sounds amazing!
I would totally give it a try though I’m not so sure about how long to bake them for =( I would recommend baby-sitting the cupcakes as they bake. They should be done once they turn golden brown.
Sorry I can’t be more helpful!
I will try them this weekend and let you know how they turn out! (Fabulous, I’m sure) I’ll start with 10-12 min on the cupcakes and then go from there. 🙂 Thanks for the quick reply!
The tutorials on how to make coconut cream link to how to make vanilla extract. Looks delicious!
Thank you so much for pointing that out Naomi! I’ve fixed it in the post =)
Thank you! This is so delicious. Wow. It’s so moist. Didn’t have any white chocolate chips, but this is crazy good. I used butter, seeds from 1 inch of vanilla bean, Saigon cinnamon, and a tiny bit of Apple pie spice.
That sounds amazing Jennifer!!
i just ate wayyy too much of this, as did my fiancé. wow! we don’t eat corn so i omitted the baking powder and instead added 1/2 tsp. baking soda + 1 cup goat milk kefir, and then left out the coconut milk (so to keep the amount of liquid in the recipe the same). this one’s a keeper! it was so delicious, thank you!
SO happy you liked it! <3
Hi Tash
Whete does custard come into it? Do you just serve it with custard once baked,?
Hi Joanne!
The custard aspect comes from the amount of eggs used in the recipe. It creates a “custardy” texture =) I have to say though, you don’t taste the eggs at all in this recipe!
Just put this in the oven!!
woohoo! =)
YUMM!!!!! I have just eaten a slice, it was still warm & so delicious. I didn’t have any coconut milk left so I substituted coconut flavoured evaporated milk from the can. it was so moist & I think if I melted some chocolate & poured it over it would almost resemble Bounty 🙂 Thank you for posting the recipe it is definitely a keeper!.
So happy you liked it Kathleen!
Hi, the cake looks great, but for those of us who can’t have dairy, how important are the white chocolate chips and what would you recommend as a substitute?
Hi Heather!
You can definitely omit the white chocolate chips. I’m not sure if there is a vegan version of them, but if there is you can certainly use those or even regular vegan chocolate chips =)
I made this today and it turned out great for a first time baker like myself! It was super moist and the coconut was strong in this one. Conclusion: LOVE.
Oh, I also wanted to clarify; The reason the cake gets back into the oven the second time is to melt the chocolate chips, is that right? I had misread the directions; I had sprinkled the chips right before putting it into the oven the first time, and it turned out pretty well, but I put it back into the oven anyway to make sure I kept true to the directions.
I’m really happy that you liked the cake! =) And you’re right, I would stick it back in the oven at the end to melt the chips. When I first made this cake I put the chips in when I made the batter and they all sunk to the bottom and almost burned! So yes, adding them later is best!
Right now I am on a low carb diet. What is the carb count on this cake?
Hi Bonnie,
I really don’t know what the carb count is on this cake or how to calculate it on a recipe of my own making =( Sorry!
I know this question was posted 2 years ago but for anyone else who may need this information, here ya go:
Per serving there are
448 calories
17.75g net carbs
9g protein
16.8 g sugar
31g fat
I used coconut sugar as sweetener.
Awesome! Thanks EmJ 🙂
How important are the eggs for this recipe? Could I use an egg replacer such as applesauce? Have a toddler with egg allergy.
Hmmmm… I have never made this without the eggs so I’m not sure about a substitute that would give the same consistency. Perhaps psyllium, a “flax” egg, or chia seed gel might do the trick but I have not tested these options. Sorry I don’t have a better suggestion for you! =(
Mouth watering – And looks sooo easy to make. BTW: It’s also low-oxalate!
Hi Trish!
It’s really good! I hope you give it a try as it’s one of my favorites!
Mmm, this makes me wish it weren’t 10:30 pm so I could go make it… 😉
RIGHT!? It’s soooo good too =) I hope you have the chance to give it a try!
Still wrong
It’s fixed now, thank you!
Ok Thank you Tash, for getting back to me..I will take you’re word for it and I’m gonna try it! Thanks again….
my husband hates when I make something that tastes like eggs. He absolutely loves this cake no eggs taste at all just delicious taste.and I didn’t even use the white chocolate chip.
Does it taste like egg? Everytime I make something like this it ends up tasting like eggs and I trash it…
Hi Irene,
nope! It doesn’t taste like egg =)
I tried this cake today, and while it was pretty good, it still had that “egg” taste & texture. My husband complained, and he’s not really that picky. I didn’t have white chocolate chips, so that might have helped. Maybe more vanilla, coconut flakes, choc-chips, and more syrup may help. It’s a good base, definitely room to grow so thanks for getting me started experimenting.
Sorry to hear that this recipe didn’t work out for you! More vanilla would do the trick or perhaps even a natural coconut extract.
Much love,
Tash
I have now made this recipe 3 times in the last 2 weeks. It is deliciousand it couldn’t be any better. I am going to use this for special occasion cakes. Thank you so much.
YAY! I’m so happy you like it Joyce =)
I made this for dessert tonight. Overall, it was pretty tasty…especially since I know how healthy it is. By the time I cooked it for the initial 35 minutes, when I tried to put the chips in, I felt the cake was already too cooked and I was worrîed pushing them in would make the cake fall. I also cut the bake time short by 5 minutes in the end.
Hi Carol,
Yeah, I was worried about the chocolate chips too! The first time I made this I mixed them into the batter…bad idea! They ended up burnt on the bottom. I’m glad you like the recipe. I think next time I will add more cinnamon =)
Hi, this looks yummy!
Will you please clarify how much butter or coconut oil to use?
Also the links for the coconut oil/products do not work.
Thanks.
Hi Rita!
Thanks for letting me know about the links! I’ll be fixing those shortly! I used 4 TB (1/2 cup) melted butter. Thanks =)
4 TB is 1/4 cup not half…which amount should I use?
Hi Jen!
4 TB and 1/4 Cup equal the same amount. I forgot to take one of the measurments out, sorry for confusing everyone! I’ll fix it later today =)