Tropical Custard Coffee Cake
Indulge in a slice of paradise with this Tropical Custard Coffee Cake—an irresistible combination of tropical flavors and luscious textures. With layers of tender, coconut-infused cake, a creamy pineapple custard center, and a cinnamon-sugar dusting, this dessert is a show-stopping treat perfect for brunch, afternoon coffee, or special occasions. The recipe is beautifully balanced with coconut milk, shredded coconut, and crushed pineapple for a burst of sunny, tropical sweetness in every bite. Easy to prepare and baked to golden perfection, this coffee cake is a must-try for anyone craving a taste of the tropics. Serve it slightly warm or at room temperature for a dessert that feels like a mini vacation in your kitchen.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup coconut milk
- 0.75 cup crushed pineapple (drained)
- 0.5 cup unsweetened shredded coconut
- 1 package (3.4-ounce) instant vanilla pudding mix
- 2 cups whole milk
- 0.5 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate large bowl, cream the butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually alternately add the dry ingredients and coconut milk to the creamed mixture, starting and ending with the dry ingredients. Stir just until combined.
Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
Pour the batter into the prepared baking dish and spread it evenly.
In another bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened. Pour the custard mixture evenly over the cake batter.
In a small bowl, mix the powdered sugar and cinnamon. Sprinkle the mixture over the top of the custard layer.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted near the center comes out clean (poke it through the cake layer, bypassing the custard).
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
