Mohamed Shili This delicious Bobby Flay Coconut Cake is a creamy, tropical treat perfect for any occasion. With layers of soft, coconut-infused cake and a rich coconut cream cheese frosting, it’s simple to make and uses common ingredients. This cake’s fluffy texture and coconut flavor make it an irresistible dessert you’ll love to share!
Recipe Ingredients:
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
How To Make Coconut Cake?
- Prepare the pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment rounds, then grease the parchment for easy release.
- Mix the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt together in a bowl; set aside.
- Cream the butter and sugar: Using a mixer, beat the butter and sugar on medium-high until smooth and creamy, about 2 minutes.
- Add wet ingredients: Add egg whites to the mixture, followed by sour cream, vanilla extract, and coconut extract, mixing until combined. The batter may look curdled due to texture differences.
- Combine dry and wet mixtures: On low speed, slowly add the dry ingredients and coconut milk to the mixture until just combined. Stir in the shredded coconut, ensuring no lumps remain.
- Divide and bake the batter: Pour the batter evenly into the prepared pans. Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
- Prepare the frosting: Beat butter and cream cheese on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat on high for 3 minutes, adjusting with additional sugar or milk for the desired consistency.
- Assemble the cake: Trim the tops of the cakes to create a flat surface. Place one layer on a serving plate and cover with about 1 and 1/2 cups of frosting. Repeat with the second layer, then the third. Frost the top and sides of the cake, using an icing spatula for smoothness.
- Add the coconut topping: Press shredded coconut onto the top and sides of the cake.
- Chill and serve: Refrigerate the cake for at least 20 minutes before slicing. Store leftover cake tightly covered in the refrigerator for up to 5 days.
Recipe Tips:
- Use room temperature ingredients: Ensure your butter, eggs, sour cream, and coconut milk are at room temperature for a smoother, well-mixed batter.
- Measure flour correctly: Spoon and level the flour instead of scooping it to avoid a dense cake texture.
- Beat butter and sugar thoroughly: Cream them on medium-high for at least 2 minutes to add lightness and structure to the cake.
- Chill the cake before slicing: Refrigerate the assembled cake for 20 minutes to make slicing easier and maintain its fluffy shape.
- Add coconut to frosting carefully: Press shredded coconut gently onto the frosted cake to ensure it sticks well without creating a mess.
How To Store Leftovers?
- Refrigerate: First, let the leftover coconut cake cool to room temperature. Then, cover it tightly and store it in the refrigerator for up to 5 days to keep it fresh and moist.
- Freeze: To freeze, wrap each slice or layer in plastic wrap, then place it in an airtight container. Store in the freezer for up to 3 months.
Nutrition Facts:
Serving Size: 1 slice (of 12)
- Calories: 467
- Total Fat: 23.8g
- Saturated Fat: 16.7g
- Cholesterol: 81mg
- Sodium: 183mg
- Potassium: 133mg
- Total Carbohydrate: 60.4g
- Dietary Fiber: 0.8g
- Sugars: 43.3g
- Protein: 3.8g
Check out More Recipes:
Bobby Flay Coconut Cake
Description
This delicious Bobby Flay Coconut Cake is a creamy, tropical treat perfect for any occasion. With layers of soft, coconut-infused cake and a rich coconut cream cheese frosting, it’s simple to make and uses common ingredients. This cake’s fluffy texture and coconut flavor make it an irresistible dessert you’ll love to share!
Ingredients
Coconut Cream Cheese Buttercream
Instructions
- Prepare the pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment rounds, then grease the parchment for easy release.
- Mix the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt together in a bowl; set aside.
- Cream the butter and sugar: Using a mixer, beat the butter and sugar on medium-high until smooth and creamy, about 2 minutes.
- Add wet ingredients: Add egg whites to the mixture, followed by sour cream, vanilla extract, and coconut extract, mixing until combined. The batter may look curdled due to texture differences.
- Combine dry and wet mixtures: On low speed, slowly add the dry ingredients and coconut milk to the mixture until just combined. Stir in the shredded coconut, ensuring no lumps remain.
- Divide and bake the batter: Pour the batter evenly into the prepared pans. Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
- Prepare the frosting: Beat butter and cream cheese on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat on high for 3 minutes, adjusting with additional sugar or milk for the desired consistency.
- Assemble the cake: Trim the tops of the cakes to create a flat surface. Place one layer on a serving plate and cover with about 1 and 1/2 cups of frosting. Repeat with the second layer, then the third. Frost the top and sides of the cake, using an icing spatula for smoothness.
- Add the coconut topping: Press shredded coconut onto the top and sides of the cake.
- Chill and serve: Refrigerate the cake for at least 20 minutes before slicing. Store leftover cake tightly covered in the refrigerator for up to 5 days.
Notes
- Use room temperature ingredients: Ensure your butter, eggs, sour cream, and coconut milk are at room temperature for a smoother, well-mixed batter.
- Measure flour correctly: Spoon and level the flour instead of scooping it to avoid a dense cake texture.
- Beat butter and sugar thoroughly: Cream them on medium-high for at least 2 minutes to add lightness and structure to the cake.
- Chill the cake before slicing: Refrigerate the assembled cake for 20 minutes to make slicing easier and maintain its fluffy shape.
- Add coconut to frosting carefully: Press shredded coconut gently onto the frosted cake to ensure it sticks well without creating a mess.
Bobby Flay Coconut Cake