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Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

4.3(225)

by Bobby Flay·published 2015-05-24

Open original recipe

Dessert

Servings

8 servings

Total time

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Calories / serving

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Ingredients (28)

serves

2 cups sweetened flaked coconutcoconut
1 1/2 cups waterwater
1 tablespoon granulated sugarsugar
3/4 cup sweetened flaked coconutcoconut
3/4 cup whole milkmilk
3/4 cup unsweetened coconut milkcoconut-milk
1/2 vanilla bean, seeds scrapedvanilla
4 large egg yolksegg
1/3 cup granulated sugarsugar
3 tablespoons cornstarchcornstarch
2 teaspoons coconut rum (recommended: Malibu)coconut
1/2 teaspoon pure vanilla extractvanilla
3/4 cup coconut custard (recipe above), coldcoconut
3/4 cup very cold heavy creamcream
3 stick unsalted butter, softenedbutter
1/3 cup confectioners' sugarsugar
3/4 cup coconut custard (recipe above) (cold)coconut
Pinch fine sea saltsalt
2 tablespoons softened butter, for pansbutter
2 1/4 cups cake flour, plus more for panscake-flour
1 cup whole milk, at room temperaturemilk
6 large egg whites, at room temperatureegg
1 vanilla bean, split and seeds scrapedvanilla
1/2 teaspoon pure vanilla extractvanilla
1 3/4 cups granulated sugarsugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea saltsalt
12 tablespoons unsalted butter, cut into 12 pieces, slightly coldbutter

Instructions (13 steps)

01Preheat oven to 325 degrees F.
02Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
03Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
04Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
05Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
06Combine the custard and cream in a bowl and whip until soft peaks form.
07Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
08Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
09Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
10In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
11Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
12Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
13Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.