Bobby Flay Coconut Cake Recipe

Recipe Pin

When it comes to baking cakes, I know that the more time I invest, the more delicious the cake is. Well, on those days when I feel a little energetic, I channel my energy into baking a cake. Having said that, one of my favorite recipes, which 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 long as its name, but the 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 satisfied look on my sister’s face.

This is why I am here to share this love with 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 for catering to guests at any special occasion, as the flavors are both celebratory and soothing. So, go on and get your apron to bake the cake from scratch with me.

What's In The Post

Equipment Required

Oven: I 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 to bake 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 to separate wet and dry ingredients, and to combine filling and buttercream ingredients.
Whisk: I would suggest using a good whisk to combine milk, egg whites, and vanilla, and to whisk 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 I also use it to whip cream and beat buttercream.
Rubber Spatula: For scraping down the sides of the bowl and smoothing batter, I prefer using a rubber spatula.
Baking Rack / Cooling Rack: I let the cake cool evenly on a cooling rack after baking.
Small Knife: I prefer to use a small knife to loosen the cakes from the pan’s 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: Use a medium saucepan to heat milk and make custard.
Heatproof Spatula: Combine and stir the custard while cooking using a spatula.
Plastic Wrap: Cover the custard using 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 heatproof container or bowl.
Offset Spatula: Put the frosting on the cake smoothly with the help of an offset spatula.

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
1¾ 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’s 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 into 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’s Coconut Cake

Can I make this cake ahead of time?

Yes, I can make this cake ahead of time and store it in the refrigerator for 3-4 days.

Can I use store-bought custard instead of homemade?

Yes, I would suggest you use store-bought custard if you can’t make it at home.

How do I know if my buttercream is ready?

To check if the buttercream is ready, see if the buttercream is pale, fluffy, and spreads easily without getting runny.

How can I make sure the cake isn’t too dense?

I make sure not to overmix the cake batter and add ingredients when they reach room temperature.

What’s the best way to toast coconut?

I prefer toasting the flakes by spreading them on a baking sheet and toasting at 325°F for 5-8 minutes in the oven.

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. I would suggest consuming this cake occasionally in moderation.

Calories	1323 kcal
Cholesterol	1.1 mg
Sodium	318 mg
Potassium	111 mg
Total Carbohydrates	71 mg
Sugar	64 g
Protein	4.9 g

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 a 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 airtight 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 airtight 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 Milkshake and enjoy the sweet flavors. I would also suggest making some Mini Tart or maybe lemon bars, which would be a perfect match.

Printable Version

More Bobby Flay Recipes That You Can Try

How-To-Make-Bobby-Flay-Sauteed-Kale-At-Home — Bobby Flay Sauteed Kale

Homemade-Red-Velvet-Cake-Recipe — Bobby Flay Sauteed Kale

Conclusion

I know that recipe is quite lengthy, but the effort is 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.

Equipment Required