Bobby Flay Throwdown’s Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

This Toasted Coconut Cake is a tropical dream! Soft, fluffy cake layers are filled with creamy coconut custard, topped with rich coconut buttercream, and finished with crunchy toasted coconut. It’s the perfect treat for any coconut lover!

Ingredients Needed:

Toasted Coconut:

• 2 cups sweetened flaked coconut

Coconut Simple Syrup:

• 1 1/2 cups water
• 1 tablespoon granulated sugar
• 3/4 cup sweetened flaked coconut

Coconut Custard:

• 3/4 cup whole milk
• 3/4 cup unsweetened coconut milk
• 1/2 vanilla bean, seeds scraped
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons coconut rum (recommended: Malibu)
• 1/2 teaspoon pure vanilla extract

Coconut Filling:

• 3/4 cup coconut custard (recipe above), cold
• 3/4 cup very cold heavy cream

Coconut Buttercream:

• 3 sticks unsalted butter, softened
• 1/3 cup confectioners’ sugar
• 3/4 cup coconut custard (recipe above) (cold)
• Pinch fine sea salt

Cake:

• 2 tablespoons softened butter, for pans
• 2 1/4 cups cake flour, plus more for pans
• 1 cup whole milk, at room temperature
• 6 large egg whites, at room temperature
• 1 vanilla bean, split, and seeds scraped
• 1/2 teaspoon pure vanilla extract
• 1 3/4 cups granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

How To Make Throwdown’s Toasted Coconut Cake with Coconut Filling and Coconut Buttercream?

1. Toast the Coconut: Preheat oven to 325°F. Spread coconut on a baking sheet and toast for 8 to 10 minutes until lightly golden. Let it sit in the oven for 15 minutes to get crunchy.
2. Make the Simple Syrup: Boil water and sugar. Stir in coconut, remove from heat, and let it sit for 30 minutes to 4 hours. Strain the liquid, bring it to a boil, and reduce for 5 minutes. Let cool.
3. Make the Coconut Custard: In a saucepan, simmer whole milk, coconut milk, and vanilla bean seeds. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add warm milk to the egg mixture, then return it to the pot and whisk until thickened. Stir in rum and vanilla. Let cool and refrigerate for 2+ hours.
4. Make the Coconut Filling: Whisk together cold coconut custard and cold heavy cream until soft peaks form.
5. Make the Buttercream: Beat softened butter and confectioners’ sugar until fluffy. Add cold coconut custard and salt, and mix until smooth.
6. Prepare the Cake: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Whisk together milk, egg whites, vanilla bean seeds, and vanilla extract. In a stand mixer, mix cake flour, sugar, baking powder, and salt. Add butter one piece at a time. Add milk mixture in two parts, mixing after each. Divide the batter evenly between pans. Bake for 22 to 24 minutes. Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a rack for about 45 minutes.
7. Assemble the Cake: Slice each cake into two layers. Place one layer on a board, cut side up, and brush with simple syrup. Spread with 1/3 of the coconut filling. Repeat with the other layers. Top with the reserved cake layer. Frost with buttercream and press toasted coconut onto the sides and top.

Recipe Tips:

• Toast the Coconut Well: Make sure to toast the coconut until it’s lightly golden and crispy. This adds a nice crunch to the cake and enhances the coconut flavor. Don’t rush this step—let it cool in the oven for extra dryness.
• Cool the Coconut Custard Properly: For the perfect filling and buttercream, let the coconut custard cool completely and refrigerate it for at least 2 hours. This helps it thicken and sets the right texture.
• Use Room Temperature Ingredients: Ensure that your eggs, milk, and butter are at room temperature. This helps the cake batter mix smoothly, resulting in a lighter, fluffier cake.
• Don’t Overmix the Cake Batter: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can make the cake dense, and we want it to stay light and fluffy.
• Be Generous with the Coconut Simple Syrup: Brush each cake layer with enough syrup to moisten it. This keeps the cake moist and adds extra coconut flavor throughout the layers.

How To Store Leftovers?

• Refrigerate: Let the leftover Toasted Coconut Cake cool to room temperature before refrigerating. Place it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: To freeze, wrap the cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 20g
• Cholesterol: 70mg
• Sodium: 160mg
• Potassium: 250mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

Try More Bobby Flay Recipes:

• Bobby Flay Coconut Cake​
• Bobby Flay Throwdown Pumpkin Pie
• Bobby Flay Carrot Cake Pancakes