When it comes to baking cakes, I know that the more time I invest, the more delicious the cake is. Well, so on those days when I feel a little energetic, I channelize my energy in baking a cake. Having said that, one of my most favorite recipes that I have made numerous times is Bobby Flay’s Toasted Coconut Cake with Coconut Filling and Buttercream.
If you ask me, the recipe is as lengthy as the name itself, but the final result is too delightful. Well, I love baking it as this light, soft, and buttery cake with just the right amount of sweetness takes my heart away in every bite. I baked it once for my sister’s birthday, and she said that this was her best gift.
She loved it so much that now it has become her birthday tradition. I bake this cake every year, and she loves it. For sure, this cake takes a lot of effort, but it’s nothing in front of the satisfactory look on my sister’s face.
This is why I am here to share this love for you. You could also bake this cake for your loved one and surprise them with the perfect sweetness of love and care. If you ask me, this cake is perfect to cater to the guests on any special occasion, as the flavors are quite celebratory but soothing. So, go on and get your apron to bake the cake from scratch with me.
Equipment Required
- Oven: I use an oven to bake the cake at 350°F (175°C)
- Two 9-inch-by-2-inch Round Cake Pans: I would suggest using two 9-inch-by-2-inch Round Cake Pans, baking the cake layers
- Parchment Paper: I make sure to line the bottom of the pans with parchment paper.
- Pastry Brush: I prefer using a pastry brush to grease pans with butter and flour, and later to brush syrup on cake layers
- Mixing Bowls (Medium & Large): I make sure to use mixing bowls for mixing wet and dry ingredients separately, and also for combining filling and buttercream ingredients
- Whisk: I would suggest using a good whisk for combining milk, egg whites, and vanilla and for whisking egg yolks, sugar, and cornstarch
- Stand Mixer with Paddle Attachment: I have a big stand mixer to mix the cake batter and make buttercream, and also use it for whipping cream and beating buttercream
- Rubber Spatula: For scraping down sides of the bowl and smoothing batter, I prefer using a rubber spatula.
- Baking Rack / Cooling Rack: I let the cake cool evenly after baking on a baking rack.
- Small Knife: I prefer using a small knife to loosen the cakes from the pan edges
- Long Serrated Knife: Make sure to use a long serrated knife for slicing each cake horizontally into layers
- Measuring Cups and Spoons: Use measuring cups and spoons for accurate ingredient measurements.
- Medium Nonreactive Saucepan: Take a medium saucepan for heating milk and making custard
- Heatproof Spatula: Combine and stir the custard while cooking with the help of a spatula.
- Plastic Wrap: Cover the custard using a plastic wrap and refrigerate.
- Small Saucepan: For boiling sugar and water, use a small saucepan.
- Strainer / Fine-Mesh Sieve: Strain the coconut solids through a strainer.
- Heatproof Container / Bowl: Cool and store the syrup in a container.
- Offset Spatula: Put the frosting on the cake smoothly with the help of an offset spatula.
- Hands / Spoon: Pat toasted coconut onto the sides and top of the cake.
Bobby Flay Coconut Cake Ingredients & Substitutions
Note: This recipe serves 6 people. If you want to make more or less, you must adjust the recipe accordingly.
- 2 Tablespoons of Unsalted Butter: I would suggest using coconut oil instead of unsalted butter.
- 12 Tablespoons Cold Butter
- 2¼ Cups Cake Flour: I combine all-purpose flour with some cornstarch, and it works for me
- 1 Cup Whole Milk: I would prefer using coconut milk to get the sweet and nutty notes.
- 6 Large Egg Whites: If you want to go for a vegan version, then use aquafaba instead of eggs.
- 1 Vanilla Bean (seeds scraped out and reserved)
- ½ Teaspoon Pure Vanilla Extract
- 1 ¾ Cups Granulated Sugar
- 1 Tablespoon + 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
For the Coconut Filling:
- ¾ Cup Coconut Custard: For me, store-bought vanilla pudding mixed with coconut milk would do a perfect job.
- ¾ Cup Heavy Cream (cold): Coconut cream is a great option if you don’t have heavy cream.
For the Coconut Buttercream:
- 3 Sticks Unsalted Butter
- ⅓ Cup Confectioners’ Sugar
- ¾ Cup Coconut Custard
- Pinch of salt
For Assembly:
- Coconut Simple Syrup
- 2 Cups Sweetened Flaked Coconut (lightly toasted): You can even go for unsweetened coconut flakes.
Coconut Custard:
- ¾ Cup Whole Milk
- ¾ Cup Unsweetened Coconut Milk
- ½ Vanilla Bean
- 4 Large Egg Yolks
- ⅓ Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 2 Teaspoons Coconut Rum
- ½ Teaspoon Pure Vanilla Extract
Coconut Simple Syrup
- 1 Tablespoon Granulated Sugar
- ¾ Cup Sweetened Flaked Coconut
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 3 Hours 35 Minutes | 25 Minutes | 4 Hours |
How To Prepare Bobby Flay Coconut Cake At Home
Step 1
Whisk together the egg whites, butter, and sugar in a medium bowl.
Step 2
Then, add flour, vanilla extract, and salt to the butter mixture.
Step 3
Next, I pour in all but ½ cup of the milk.
Step 4
Then divide the batter evenly between my two prepared pans and pour it into the cake mould.
Step 5
Place the baking molds in the oven and bake the cake at 350 degrees Fahrenheit for 20 minutes.
Step 6
To make the coconut simple syrup, place the flaked coconut, sugar, and water in a saucepan.
Step 7
Let it simmer until it thickens. Once done, strain the syrup in a bowl and keep it aside.
Step 8
For coconut custard, transfer it to another pan and add coconut milk, whole milk, and vanilla extract.
Step 9
Now add the egg yolks, sugar, and cornstarch to the pan. Let it simmer until it thickens.
Step 10
Once the custard is ready, strain using a mesh strainer.
Step 11
Add coconut rum to the custard.
Step 12
Add heavy cream to the prepared coconut custard and gently whisk until fully incorporated
Step 13
In a mixing bowl, beat butter, sugar, and a pinch of salt until light, fluffy, and smooth.
Step 14
Add the prepared coconut custard to the butter-sugar mixture and beat well until fully combined into a creamy, smooth frosting.
Step 15
Brush each cake layer evenly with coconut simple syrup to keep the cake moist.
Step 16
Transfer the prepared frosting to a bowl and set it aside for assembling the cake.
Step 17
Spread coconut filling evenly over the layer using a piping bag.
Step 18
Place the final cake layer on top with the flat side facing up to create a smooth surface for frosting. Gently press to stabilize the cake.
Step 19
Place another sponge cake layer gently over the prepared layer, aligning it evenly. Then spread a thick, even layer of coconut buttercream on top with a spatula, covering the surface smoothly to prepare for the next layer or the final frosting.
Step 20
Apply a thick layer of coconut buttercream over the top and sides of the cake, spreading it evenly with a spatula for a smooth finish. Press toasted coconut flakes onto the sides of the cake.
Step 21
Refrigerate to set the cake and enjoy!
Expert Tips That I Recommend
- I always make sure to bring the ingredients down to room temperature before adding them to the recipe.
- I also prefer sifting cake flour, baking powder, and salt together to get a better rise in the cake.
- I would suggest beating the egg whites until foamy but not stiff.
- Before I start frosting, I make sure the cake has chilled for a while so the frosting doesn’t melt.
- Another tip I would give you is to chill the cake before slicing.
- One mistake that I don’t want you to make is skipping the parchment paper before baking.
FAQs About Bobby Flay Coconut Cake
Nutritional Information Per Serving
Bobby Flay’s Coconut Cake is truly a delight. If you ask me, a serving of this cake has 1323 calories, which can be a little too much. Also, the cake only has 6 g of protein, which is very little.
| Calories | 1323 kcal |
| Cholesterol | 1.1 mg |
| Sodium | 318 mg |
| Potassium | 111 mg |
| Total Carbohydrates | 71 mg |
| Sugar | 64 g |
| Protein | 4.9 g |
I would suggest consuming this cake occasionally in moderation. Moreover, it is perfectly fine if you want to customise the recipe and cater according to your dietary preferences.
Recipe Variations For Different Diets
- Gluten Free: I prefer to switch the cake flour with gluten-free 1:1 baking flour blend. Also, I make sure to check other ingredients and go for the gluten free version.
- Dairy Free: To make the cake dairy free, I prefer using coconut cream and coconut milk. Also, I use vegan butter or coconut oil instead of regular butter.
- Keto Friendly: I would recommend combining almond flour and coconut flour mix instead of cake flour and using stevia instead of sugar. I would also suggest going for sugar-free coconut cream frosting and skipping the graham syrup layering part.
Storing This Recipe
- Refrigeration: I usually store the cake in an air tight container and then store it in the refrigerator for about 2-3 days.
- Freezing: To store the cake in the freezer, I make sure not to add the frosting and store the cake in an air tight container. Whenever I need to serve the cake, I let it cool down and then add a fresh layer of frosting.
What To Serve With This Recipe
If you ask me, I like to serve my Toasted Coconut Cake with fruit parfait and pair it with an iced coffee. You can even go for a coconut milkshake and enjoy the sweet flavours. I would also suggest making some Mini lime tarts or maybe lemon bars, which would be a perfect match.
Printable Version
Bobby Flay Coconut Cake Recipe
Ingredients
- 2 Tablespoons Of Unsalted Butter
- 12 tablespoons cold butter
- 2 ¼ Cups Cake Flour
- 1 Cup Whole Milk
- 6 Large Egg Whites
- 1 Vanilla Bean seeds scraped out and reserved
- ½ Teaspoon Pure Vanilla Extract
- 1 ¾ Cups Granulated Sugar
- 1 Tablespoon + 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
For the Coconut Filling:
- ¾ cup Coconut Custard
- ¾ cup Heavy Cream (cold)
For the Coconut Buttercream:
- 3 sticks Unsalted Butter
- ⅓ cup Confectioners' Sugar
- ¾ cup Coconut Custard
- Pinch Of salt
For Assembly:
- Coconut Simple Syrup
- 2 cups Sweetened Flaked Coconut (lightly toasted)
Coconut Custard:
- ¾ cup Whole Milk
- ¾ cup Unsweetened Coconut Milk
- ½ Vanilla Bean
- 4 large Egg Yolks
- ⅓ cup Granulated Sugar3 Tablespoons Cornstarch2 Teaspoons Coconut Rum ½ Teaspoon Pure Vanilla Extract
- 3 tablespoons Cornstarch
- 2 tablespoons Coconut Rum
- ½ tablespoon Pure Vanilla Extract
Coconut Simple Syrup:
- 1 tablespoon Granulated Sugar
- ¾ cup Sweetened Flaked Coconut
Equipment
- Oven
- Two 9-inch-by-2-inch Round Cake Pans
- Parchment Paper
- Pastry Brush
- Mixing Bowls (Medium & Large)
- Whisk
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Baking Rack / Cooling Rack
- Small Knife
- Long Serrated Knife
- Cardboard Cake Round / Cake Board
- Small Offset Spatula / Metal Spatula
- Measuring Cups And Spoons
- Medium Nonreactive Saucepan
- Heatproof Spatula
- Large Bowl
- Plastic Wrap
- Small Saucepan
- Strainer / Fine Mesh Sieve
- Heatproof Container / Bowl
- Offset Spatula
- Hands / Spoon
Instructions
- Whisk together the egg whites, butter, and sugar in a medium bowl.
- Then, add flour, vanilla extract, and salt to the butter mixture.
- Next, I pour in all but ½ cup of the milk.
- Then divide the batter evenly between my two prepared pans and pour it into the cake mould.
- Place the baking molds in the oven and bake the cake at 350 degrees Fahrenheit for 20 minutes.
- To make the coconut simple syrup, place the flaked coconut, sugar, and water in a saucepan.
- Let it simmer until it thickens. Once done, strain the syrup in a bowl and keep it aside.
- For coconut custard, transfer it to another pan and add coconut milk, whole milk, and vanilla extract.
- Now add the egg yolks, sugar, and cornstarch to the pan. Let it simmer until it thickens.
- Once the custard is ready, strain using a mesh strainer.
- Add coconut rum to the custard.
- Then I make the Coconut Custard by combining milk, coconut milk, and a split vanilla bean, and bring it to a gentle simmer over low heat.
- I prefer whisking together egg yolks, sugar, and cornstarch in a large bowl until smooth, and slowly pouring the warm milk mixture into the eggs while whisking constantly.
- I pour everything back into the saucepan and cook it over medium heat. I make sure to whisk it without any breaks. Then I transfer to a bowl and whisk in rum and vanilla extract.
- Now, I cover it with plastic wrap and chill it for at least 2 hours until cold and set. Meanwhile, I make coconut Simple Syrup by combining 1½ cups of water with sugar and bringing it to a boil. I stir in sweetened flaked coconut as soon as the water bubbles and turn off the heat. After letting it rest for atleast 30 minutes, I strain the syrup into a clean pan and simmer it for about 5 minutes.
- Transfer the prepared frosting to a bowl and set it aside for assembling the cake.
- Spread coconut filling evenly over the layer using a piping bag.
- Place the final cake layer on top with the flat side facing up to create a smooth surface for frosting. Gently press to stabilize the cake.
- Place another sponge cake layer gently over the prepared layer, aligning it evenly. Then spread a thick, even layer of coconut buttercream on top with a spatula, covering the surface smoothly to prepare for the next layer or the final frosting.
- Apply a thick layer of coconut buttercream over the top and sides of the cake, spreading it evenly with a spatula for a smooth finish. Press toasted coconut flakes onto the sides of the cake.
- Refrigerate to set the cake and enjoy!
Video
Notes
- I always make sure to bring the ingredients down to room temperature before adding them to the recipe.
- I also prefer sifting cake flour, baking powder, and salt together to get a better rise in the cake.
- I would suggest beating the egg whites until foamy but not stiff.
- Before I start frosting, I make sure to let the cake chill for a while so that the frosting doesn’t melt.
- Another tip that I would give you is to make sure that you chill the cake before slicing.
- One mistake that I don’t want you to make is skipping the parchment paper before baking.
Nutrition
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Conclusion
I know that recipe is quite lengthy, but the efforts are totally worth every whisking and folding of the batter. I have to say that if you haven’t tried this recipe, then you are missing a lot in your life. I am sure you will love the soft, creamy, and comforting cake that tastes like a blend of vanilla clouds and tropical sunshine.
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