Limoncello Coconut Cake Series – Part 3 – The Custard

November is World Vegan Month

November is World Vegan Month

What would a layer cake be without a custard filling? Since our cake is a Limoncello Coconut Cake, we’ll follow that theme through all components of this dessert.

Former Custard Pudding Filling Recipe

2 cups milk

1 egg

1/3 cup sugar

1-1/2 teaspoons vanilla

Vegan Recipe for Limoncello Coconut Custard

Limoncello Coconut Cake Series – Part 3 – The Custard
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  • 12 ounces coconut milk (from the can because it’s thicker than from the carton)
  • 1/4 cup PLUS 1 teaspoon - cornstarch (organic to ensure no GMOs) or arrowroot
  • 1/3 cup evaporated cane sugar (or slightly more depending on how sweet you like your custard)
  • 3 reduced limoncello*


  1. Mix all ingredients together in a saucepan.
  2. Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble.
  3. Stir and continue cooking for additional minute.
  4. Remove from heat and transfer to bowl.
  5. Cover with parchment paper or waxed paper and allow to cool to room temperature.
  6. Refrigerate for at least two hours, or until cool and set, before assembling cake.


-Check out my vegan Lemoncello recipe

-Over low simmering heat, reduce limoncello to half its volume. Since I use the reduced limoncello in all three aspects of this cake and any unused portions store well in a glass jar, I reduce more than I need. You can use the rest to add to you tea, whether it’s hot or cold. But, I’m sure you can come with some other mighty good uses for the leftover reduction.


dairy free
egg free


Nutrition Facts
    Amount Per Serving
  • Calories 954
  • % Daily Value*

  • Total Fat: 73 g 112.31%
  • Saturated Fat: 64 g 320%
  • Cholesterol: 0 mg 0%
  • Sodium: 44 mg 1.83%
  • Potassium: 749 mg 21.4%
  • Total Carbohydrate: 81 g %
  • Sugar: 69 g
  • Protein: 7 g
  • Vitamin A: 0%
  • Calcium: 64 mg 6.4%
  • Iron: 11 mg 61.11%
  • * Percent Daily Values are based on a 2000 calorie diet.

    Click Here For Full Nutrition, Exchanges, and MyPlate Info

Please note: These recipes are originals that belong to Linda Voorhis. If using/sharing these recipes, please remember to do so with integrity, giving due credit.


*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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