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

Total Time:
6 hr 35 min
1 hr
4 hr 30 min
1 hr 5 min

8 servings

  • 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 stick 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
Watch how to make this recipe. For the toasted coconut:
  • Preheat oven to 325 degrees F.

  • Spread 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.

  • For the simple syrup:

  • Bring 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.

  • For the custard:

  • Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

  • Whisk 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.

  • For the filling:

  • Combine the custard and cream in a bowl and whip until soft peaks form.

  • For the buttercream:

  • Beat 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.

  • For the cake:

  • Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

  • Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

  • In 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.

  • Bake 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.

  • To Assemble:

  • Using 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.

  • Frost 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.

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4.3 212
Definitely needs more sugar. Not sweet enough.  item not reviewed by moderator and published
All of you that are whining about this cake tasting like a stick of butter are crazy. I had reservations about the outcome of this cake based on about 15% of the reviews being negative in this manner. However, I decided to make this cake anyways for my boyfriend's 40th birthday and I couldn't have been more pleased with the outcome! Everyone LOVED this cake! It was a complete hit and guests couldn't believe that I made it; they insisted it was a bakery cake. I added coconut flakes to the custard because the boyfriend loves coconut custard, so I did modify it slightly, but that was all! The flavors are all balanced and compliment one another perfectly. I thought I was going to have a cake-tastrophy for the party; I was a complete nervous wreck about the cake tasting "like a stick of butter". <div>Please, if you like to bake and possess patience then you should have no trouble with the cake being a grand slam. Hands-down, "throwdown", a party hit. I will be making Bobby Flay's cake again. Simply tremendously outstanding dessert! Thank you Bobby!! I repeat, DO NOT FEAR THIS CAKE TASTING LIKE BUTTER- MORE LIKE COMPLETE HEAVEN! </div><div>(Pats self on the back). Success. </div> item not reviewed by moderator and published
Even putting the custard in the butter cream frosting, it was like eating a stick of butter.  Like another said, adding the cream to the custard left it bland. With my butter cream recipe and a few other tweaks it will be perfect if I decide to make it again. I did like that it was not overly sweet. item not reviewed by moderator and published
I found the cake itself the vanilla beans gave it a wonderful aroma. Cake part is def a keeper. The custard <span>was delicious but I found adding the cream made it bland.  Next time I will be adding a smaller amount of cream or mabey I will just keep the custard on its own.  When it came to buttercream, I found the sugar ratio to butter to be way off even with custard it was bland. I love buttercream, so I'm not put off by buttery taste but it was a bit much. I added almost another half a cup of sugar and it tasted so much better. With a tweak here and there it was a hit and family loved it!</span> item not reviewed by moderator and published
To those that are finding the buttercream way too "buttery", I have to wonder if they forgot to add the custard? item not reviewed by moderator and published
I made cupcakes using this recipe and they were delicious! I didn't use the simple syrup but did fill each one with mousse and I used my standard buttercream adding custard to it. I will be making again next week for a fundraiser. Don't pass on the toasted coconut for topping, it makes a beautiful cupcake and is very tasty! item not reviewed by moderator and published
This cake is delicious. Coconut haters might even find it tolerable if you leave the toasted coconut off, but why would anyone do that? I'm not sure the simple syrup adds anything except more work, and the coconut rum was somewhat undetectable, but otherwise I would make the recipe as written. I also used vanilla bean paste instead of an actual vanilla bean. It's not that labor-intensive if you plan your work: bake, cool, slice (and freeze, if necessary) the layers; make the custard and simple syrup the day before; make the filling and frosting, toast the coconut and assemble the day of. I made the layers the weekend before and froze them, along with the egg yolks for the custard (mix the yolks with the sugar called for in the recipe before you put them in the freezer). Worked out great. item not reviewed by moderator and published
Anyone who had trouble with this cake either 1) didn't follow the directions carefully or 2) likes the kind of dessert where your teeth hurt after you eat it. This is a cake about balancing flavors, it's not the traditional sweet-on-sweet-on-sweet ordeal most of us are familiar with. After reading many of the comments I was very concerned about the buttercream and added about 1/2 c of powdered sugar as opposed to the 1/3 of a cup recommended by the recipe. After I mixed in the custard and tasted it, I was concerned. To be honest, this isn't the "lick the beater" buttercream we all know and love. It is very buttery and not very appetizing on it's own. However, when it is combined with the relatively sweet cake, simple syrup, custard filling, and sweetened toasted coconut, it is absolutely perfect. If I had used a traditional buttercream it would have been way too sweet. Although it wasn't a difficult cake to make, it was very time consuming, but well worth it for special occasions. item not reviewed by moderator and published
The beauty of this cake is that is has a wonderful delicate flavor. The frosting is wonderful. I tried adding more powdered sugar at first with only 2 sticks of butter, as some people suggested, thinking that 3 sticks of butter was a bit over the top - it was too sweet. The coconut flavor is subtle. I did add about 1/4 tsp of coconut extract to the custard and I ended up using 2/3 cup powdered sugar to 3 sticks of butter for light, fluffy frosting. My 4 star rating is 2 fold. I would give it 5 stars .... But the cake tastes best if you bring it to room temperature - then the flavors sing. But, when the cake is at room temperature, the frosting is soft. Still a winner. I made it the day before and refrigerated it overnight. We had it for breakfast with coffee. WOW! If you can stand to wait about 30 - 45 minutes or so after taking it out of the fridge your patience will be rewarded. item not reviewed by moderator and published
More of a question than a review: My actual cake is baking in the oven as I write this. The batter tasted amazing, but it seemed broken when I put it in the pan. I am wondering if I did something wrong or if that was how it was supposed to look. I was hoping either the administrator or other users could weigh in. I may not have let my egg whites and milk sit long enough to get to room temperature so that could be the problem if there is in fact one. Did anyone else's batter have a broken look to it upon completion? If not, I failed somewhere along the line. item not reviewed by moderator and published
This would definitely be a 5 star recipe if not for the frosting. The ratio of butter to sugar is off like others have said. I just made a 1/2 butter and 1/2 marscapone combination and used more powder sugar than suggested in the recipe. It was light, tasty and perfect for the cake. As for the cake, I loved it!! A new favorite for sure. I used the custard as is (did not mix in whipping cream and that worked great. Everything else was made using his recipe. It's the kind of cake you could eat without frosting...the soft layers and amazing coconut custard are a perfect match. The simple syrup adds extra coconut flavor and using the sweetened coconut flakes gives it a wonderful (flavorful sweetness. With a few changes here and there, I've discovered a new favorite!! Oh, the technique mixing the butter with the dry ingredients is a must! It also works on pancakes making them so tender and fluffy. ENJOY!!!! item not reviewed by moderator and published
Tender white cake with great filling, good icing and great taste. Yes, this takes time and some know how to successfully make. For instance, the custard needs to be stirred while cooling to release the steam to prevent it from becoming runny, but I liked the texture of this white cake so much more than my other recipes that I am going to use the 'cold butter added to dry ingredients' for all to see if I get the same tender crumb. item not reviewed by moderator and published
It was excellent I used cream cheese frosting instead of buttercream.Everybody loved it. item not reviewed by moderator and published
This cake was very popular at my moms birthday party. I used 1 1/2 t. coconut flavoring in place of the rum and I added 1 cup of powdered sugar to the butter cream to make it taste better. People who usually don't like coconut cake liked this one. It was worth all of the extra effort! item not reviewed by moderator and published
I have to say, when I read the reviews that said this recipe was terrible and that they "followed the recipe exactly"...well, they just couldn't have followed it exactly. They made a mistake somewhere. I only cheated on the cake and made a box mix. But everything else was made following the instructions and it came out perfectly. I would have liked more coconut flavor (but that's just my personal had a good coconut flavor and I couldn't taste the rum in the filling but this was a really delicious cake! One thing to emphasize ~ When you're making the filling, make sure EVERYTHING is very very cold, including the mixing bowl and beaters. This will help the filling to set better. And keep it refrigerated until you're ready to put it on the cake. item not reviewed by moderator and published
Best coconut cake I've ever had - works really well to cut up the cake into squares and make a layered cake in the glass as well! item not reviewed by moderator and published
What a cake!!!!! It's soft, delicious, not too sweet, it's hard to stop eating!!! item not reviewed by moderator and published
This cake is so decadent and very delicious! The cake is very delicate and the filling and frosting are sinful. The cake takes a while to make and has multiple steps but is worth it. This has become an overall family favorite. item not reviewed by moderator and published
Note: The recipe is correct. It’s a very buttery as opposed to sweet buttercream, and the coconut custard, which also has some sugar, gets beaten into the buttercream to make it a buttery, custard-like frosting. Hope this helps clarify. Admin Customer Service item not reviewed by moderator and published
While the cake and custard filling were moist and delicious, the buttercream was extremely disappointing and tasted more like pure butter than a sweet buttercream icing. Followed directions exactly...instinctively knew the amount of confectioners sugar seemed inadequate, but was intimadated in altering Chef Flay's recipe - should have as 1/3 cup is not enough to sweeten 3 sticks of butter! Also purchased Malibu rum to make this recipe...personally don't believe that this is even needed...just promoting Malibu rum. Recipe is costly and time consuming for the results if followed precisely. Will make again, using my own buttercream icing. Chef Flay needs to review the recipe amounts as I cannot believe this is the buttercream recipe that beat Chef Carter in the throwdown!!!! item not reviewed by moderator and published
AWESOME! This was so delicious. Not too overpowering that you get a hint of coconut throughout the cake. The cake recipe is now my go to recipe. Very light and holds the syrup well. I'm so glad I finally had the chance to make this cake. I wish I can have this cake every week but I know I should only prepare it on special occasion. I followed the instruction to a T except for the frosting. I followed the suggestion of preparing the custard and syrup one day before assembly. I also found that I had to bake the for 30 minutes. In the buttercream frosting I added 1 package of cream cheese and used 1 stick of butter and 1/2 to 1 cup of powdered sugar. Other than that it was wonderful. Simply delicious! Thanks Bobby. item not reviewed by moderator and published
I was so excited to make this cake after reading all the reviews about how good it was. I have a baking business and know how to bake so i know it was the recipe that wasnt good and not something I did wrong. The cake was a terrible white cake. It had an aftertaste of baking soda. Nobody in my family could taste it but I could. Was so disappointed I didnt use my recipe. Only one out of 8 people liked the frosting. Regular buttercream would have been so much better. By mixing the custard in you get a whipped cream texture to it. Now if you like whipped cream frosting this cake might be for you but Im more of a traditional buttercream fan. The custard filling is delicious I would definetaly use that to fill my cakes with in the future. item not reviewed by moderator and published
I haven't made this cake yet, but I just tried it at the Mesa Grill in Las Vegas. Our waiter recommended it and mentioned it was a "Throwdown" recipe. I wasn't was delicious! item not reviewed by moderator and published
I made it for my uncles birthday and everyone loved it!!! I had to make more the next day becuase eveyone wanted to take some home the day of the party and there wasn't enough left. It is a long process but well worth the end result. I made the cake first and as it baked I made everything else (custard, frosting. I used store bought cocunut water and it worked fine. I also used less sugar in the custard because the cocunut milk I bought was sweetened and the recipe calls for unsweetened. BEST CAKE EVER!!!! item not reviewed by moderator and published
I made this cake for my mom on mothers day she loved it. Thanks for the recipe. item not reviewed by moderator and published
This cake is amazing. It is very labor intensive, but after making it, I now know I can make a few things the day before. Make sure to make everything in the order written. The day before you can toast the coconut, make the simple syrup and coconut custard. Make sure to lay a piece of plastic wrap directly on the custard before refrigerating. You won't get a film on the top layer of the custard, by doing this. Day two make the cake ( I replaced the 1 tsp. of vanilla extract with cocount extract and while that is in the oven make the coconut filling. While the cake cools make the buttercream frosting. I made mine two days in advance and it gave the cake time reach it's full flavor. I'm telling you when I made this cake I threw the recipe away, because it took so long to make, but after tasting it I printed it out again. I will definitely be making this again! : item not reviewed by moderator and published
This cake is one of the best I've made. Labor intensive, like the other reviews noted, but the outcome is worth it. The buttercream is not very sweet and tastes very much like butter. It definitely needed more than 1/3 cup for the buttercream frosting. Make sure you taste as you go. You can adjust the frosting to your liking. item not reviewed by moderator and published
Although this cake seems involved, and it is, it is well worth the effort. After seeing the Throwdown episode, with the chef from the Peninsula Grill, I had to make this cake. There are a lot of steps involved, but if take your time and prepare all the steps, it comes together beautifully and you will find that it truly is the best coconut cake ever. It requires nearly 1 pound of butter, but is lighter than air. I am getting ready to make it again for a friends birthday at work. They're not going to know what hit them. Thanks to you Bobby Flay for creating such a delectably decadent cake. It's the best I've ever tasted. The only change I made was I garnished the top and sides of the cake with toasted coconut. It adds a wonderful texture. Yummy!!!! item not reviewed by moderator and published
Second time making this cake, it's delicious, big hit among my friends. Thank you Bobby for sharing this wonderful recipe. item not reviewed by moderator and published
This cake was very light. A lot of work but I will definately. Make it again. I may even try it as a muffin recipe and then insert the custard. Very tasty. item not reviewed by moderator and published
I have made this cake a number of times and it has been a star every time! Light yet rich! I have had this requested but it does take some time so I only do it for special occasions. Bobby you make me look good with this recipe! item not reviewed by moderator and published
I have made this cake 4 times now and it is a hit every time. Everyone loves the texture and even folks who don't "love" coconut LOVE this cake. I am making 2 this for a co-worker's birthday (her request and one to have with our Thanksgiving meal. item not reviewed by moderator and published
I have made this cake many times. It's the best special occasion cake that I know of. Here's my thing: I don't mix the whip. cream with the custard. The whole concoction is liable to slide off the plate and it must be kept cold. SO I just use the coconut custard for the filling. No whip. cream. I use a regular buttercream frosting with cream cheese. It doesn't fall over this way. I skip the simple sugar step. I add extra coconut extract to cake. I just make this cake for special occasions. I don't even want to know how many calories are in each piece. I do toast the coconut. I think it is prettier that way. I also set aside two or three baking days. Make the custard one day, make the cakes another day, and the day of the event I assemble the whole thing. It's tall. I use bamboo skewers to hold the whole thing together. Dont' do this one if you are in a hurry. item not reviewed by moderator and published
I am not a lover of Coconut but had this cake at a freinds Birthday (and was talked into trying it)....AMAZING is all I have to say. I can't wait to make it for my family, which will be very soon!! item not reviewed by moderator and published
Bobby Flay, this is why I love you!!! This cake is outstanding! Anyone who says different hasn't made it correctly. Though time consuming, the recipe is accurate. So if you follow it, you will have a perfectly light and deliciously flavorful experience. I made this cake as one of the tiers on my daughter's wedding. It was the first tier to be completely devoured. item not reviewed by moderator and published
OMG! This was fabulous. Yes, a little labor intensive. But hey, I was making it for friends. It left me with the urge to eat more, more more. item not reviewed by moderator and published
Not as good as his German Chocolate cake item not reviewed by moderator and published
Deliciously light coconut cake. I added a touch more powdered sugar to the buttercream about an extra 1/4 cup than the recipe called for, but just did this to personal taste. Also next time I might try to whip the cream for the filling then fold in the pasty cream to get a little bit more fluff. item not reviewed by moderator and published
This has got to be the MOST BLAH desert I have ever almost-made!!! I stopped when stacking the cake. The filling was so bad I scraped it off, added lemon curd and my own buttercream recipe!!!!! What an almost-disaster on Father's Day! I will NEVER bother with a Bobby Flay recipe again. This was a waste of hours!! DON'T BOTHER! I hated leaving even one star-eliminate this recipe!! item not reviewed by moderator and published
Just Amazing!!! this recipe is not for the first time baker, it does involve many different steps. After reading reviews i did prepare this in 3 days in advance. I made coconut syrup and roasted the coconut 2 days prior to the big day. I did not follow the butter cream recipe because its an error i used 2 cups sugar with 2 butter sticks. Made few changes added coconut extract and lemon zest, lemon flavoring was a hit! item not reviewed by moderator and published
FABULOUS! I didn't make the cake but borrowed the custard to make my version of Coconut Cupcakes for a party. Thank you! Oh additional information on the Custard I made it bavarian style omited the cornstarch force cooling the custard in a water bath then added sheet gelatin and lightened it with whipped cream adding a little coconut extract! item not reviewed by moderator and published
Where did this come from ? This is the most amazing cake I've ever made... item not reviewed by moderator and published
Unbelievably good! Cake is not my favorite dessert, but I wanted to eat the whole thing! Light, not too sweet. Just delicious! item not reviewed by moderator and published
I LOVE this cake! I have made it several times and always have to adjust the buttercream proportions according to the humidity, etc. Before tackling this however I would warn you to make it in steps. This is a 3 day cake for me. I make the custard on day one along w/simple syrup and keep in frig overnight. Day two, bake the cake-toast the coconut. Day three, make buttercream, frost, and coat w/coconut. It's easier if made a little at a time and worth every bite. item not reviewed by moderator and published
the cake and custard recipe was great but the there's a typo with the butter frosting , 3 sticks butter and 3/4 cup of powered sugar. that isn't right, make sure you look at a better frosting recipe other then that it was an awesome cake item not reviewed by moderator and published
This coconut cake is the very best I, and for those whom I have prepared it for have ever tasted. It does take some time to prepare, but it is worth every moment of your effort. Keep up the great work Bobby! item not reviewed by moderator and published
I do a ton of baking. This is the BEST Coconut Cake EVER...WITH ALTERATIONS! I followed the recipe EXACTLY..except I added Coconut extract to custard, cake, and frosting to bump up the Coconut flavor. I also whipped the whipping cream BEFORE adding it to the custard to give it more substance. As for the butter cream frosting... I KNEW after reading it there MUST be a typo with the recipe. I made my own Buttercream using only 1 stick of butter, 4-5 cups of confect. sugar, and the custard! RAVE REVIEWS from the WHOLE FAMILY! WILL DEF MAKE AGAIN! THANK YOU! :) item not reviewed by moderator and published
Wow, this was a lot of steps! Better the second day to me. It wasn't too sweet, which was great. It was good but not great. I don't think I will make it again because of all the steps. You need to make this cake with a friend to share the steps! item not reviewed by moderator and published
This was amazing. It takes a long time to make but is worth it. Light, moist, not too sweet but absolutely delish. The only thing I changed was the buttercream frosting...after reading the reviews I decided to add a cake of cream cheese and more powdered sugar. Also added some cream of coconut. We have lots of desserts at family parties and this was the only one that was completely gone at the end. It is well worth the effort. item not reviewed by moderator and published
I made this for the family for Easter. It was good, but not great. The coconut flavor was not strong enough - more vanilla. The custard was runny after adding the heavy cream. The butter cream was awesome but still hardly had any coconut flavor. item not reviewed by moderator and published
This cake is very delicious but takes a little bit of time to make. This cake is well worth the time and effort. I made this cake for a family reunion and it was a hit. I should have made two. item not reviewed by moderator and published
Made this last Christmas and followed recipe exactly. It took a lot of time to put together, but it lent a level of pride to make a recipe so much from scratch -- I felt like I really MADE something!! The cake itself is moist and delicate, with a nice coconut flavor that is not overpowering or too sweet. To the other reviews that say the icing tastes like butter... its true to a point. I made the recipe, so every time I ate a piece I was thinking it was butter, so I tasted the butter. But everyone I served the cake to raved about how delicious it was and ate every bite. All in all I think this cake was very gourmet, unique and had perfectly balanced flavors. item not reviewed by moderator and published
Just delicious. This was the first cake I have ever made from scratch and although it involved a lot of steps, it was totally easy to follow the directions from start to finish. The only hard part for me was lightly toasting the coconut flakes rather than burning them. I could tell at the end of each step that it was going to be an amazing cake because everything smelled so great. I will definately be making this again. It doesn't take much time at all considering how wonderful the finished product is. I think for those who thought this cake was lacking in taste must have burnt out their taste buds on megamart cakes or don't like coconut. The taste is divine. item not reviewed by moderator and published
I tried only the custard and frosting of this recipe. I used Ina's cupcake recipe. The custard/frosting is delicious!!!!! Cannot wait to try the cake. item not reviewed by moderator and published
AMAZING!!!! This is hands down the best cake I have ever baked. My family loved it!!! The texture of the cake and the balance of flavors was fabulous. This will be a new "family" recipe. item not reviewed by moderator and published
love it !!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Looks grand. making it for a special boy who just won a truck at a team roping event. It looks like a lot to do for one cake but Sal loves food and so do I. Will let you know if its worth the time. item not reviewed by moderator and published
DO NOT LISTEN TO THE BAD REVIEWS!!! I own a bakery specializing in artisan cakes and this recipe is perfectly balanced with all steps and ingredients correct. It also does not take all day to make. I made it in 1 1/2 hours with distractions. This is not a recipe for the beginner baker. The cake rose beautifully with a perfectly flat surface. The crumb was perfect,it cut in half easily and tasted great. All you have to do is make the syrup and the cream first, side by side on the stove, cool in refrigerator while making the cake (which only takes a few minutes), finish the filling and reduce the syrup while the cake is baking and cooling, and make the buttercream. The buttercream does not need more sugar, but if you are used to that powdered sugar crisco icing, you will definitely not like this cake. The coconut is subtle, but that is the beauty of this cake. There are other recipes for over-the-top coconut flavor, but this cake will please even those who do not like coconut cake. item not reviewed by moderator and published
A very tasty cake .. however, I felt that it was dry. What can I do to fix that? item not reviewed by moderator and published
This cake was amazing!!! I spent way longer on the cake than it says, but had fun with it. I was just hoping that it would be good, and it was bacically a gift from the Gods. I have several people requesting this cake for their birthdays. Even more fun when you make with a friend. I would say to make it the first time the way the directions say and the second time add in your own personality. Way worth the time. All I can say is it is AMAZING and worth it! item not reviewed by moderator and published
OMG!!! This was the most awesome cake I have ever made. Family raved about it. It tastes as good as it looks and even better. Heaven on earth! item not reviewed by moderator and published
This was the most delicious coconut cake I've ever had (and I've had quite a few. I followed the directions EXACTLY on everything but the frosting. After reading the reviews, I was afraid of the frosting tasting too much like butter so I made a generic buttercream frosting recipe and just added the coconut custard. It is light and fluffy and SO flavorful. The people who gave this cake a bad review must have done something wrong. It is time consuming so I split it into two days. Made the cakes, the custard, and the simple syrup one day. Made the frosting and assembled the cake the second day. It is FANTASTIC! item not reviewed by moderator and published
I want to start of by saying that I followed the instructions perfectly. The icing for this cake is as the previous reviewer stated, "like frosting the cake with a thick layer of buttery lard". I even added more sugar and custard to give it more taste with no avail. Be prepared that this cake will literally take you all day to make. The people that said that this was the best cake that they ever ate must sit around eating sticks of butter for dessert. item not reviewed by moderator and published
This was a FANTASTIC cake, the best I have made in fact. The cake was tender and light, the butter cream was heavenly and custard was sublime. It was not too sweet and had a delicate coconut flavor. There were a lot of steps. To break up the process I made the custard and simple syrup the day before, which both required cooling. It made it simple the next day. I found no need to modify the recipe at all, as others have noted, but if you prefer a sweeter and/or more pronounced coconut flavor you can certainly make those additions. I thought the subtle flavors were the real winning quality of this MUST MAKE AGAIN confection. item not reviewed by moderator and published
I made this cake with my husband, and when it was done, We enjoy the cake and the kids too, from the cream to the filling. I love coconut and when I seen this recipe I said I have to try it. Very good will do it again. Thamk you item not reviewed by moderator and published
I already wrote a review, but it was not posted. Maybe because it was not very positive. Here goes again. I made this cake for my father for his 71st birthday as this was the cake of his choice. I must say that it turned out to be a very pretty cake it was completed. Picture perfect, even. Now for the critique... First of all, the cake took all day to prepare but, then again, anything for my dad! The original custard seemed tasty, but lacked much sweetness. The filling of the custard, heavy cream mixture also lacked sweetness and, truth be told, was bland, but I thought maybe the cake itself may contain enough sweetness to make up for the overall flavor. Later I found it did not. In fact, the completed cake itself possessed an unappealing and unappetizing texture. As for the buttercream topping, it tasted like I frosted the cake with a thick layer of buttery lard. After one bite, my family did have a "throwdown" of sorts...we threw that ckae right down the disposal! item not reviewed by moderator and published
This cake was very good it was moist and wasnt overly sweet. The problem i had that i fixed was that it didnt seem like it had enought coconut flavor so instead of using the coconut syrup, (which the recipie wasnt correct needed more sugar i substituted coconut cream the same kind in a pina colada to brush the layers i also added more powered sugar to the frosting along with some more of the coconut cream to taste. item not reviewed by moderator and published
Made this for my sister's Christmas Eve birthday and it was a HIT!! Very time consuming, but not difficult. Great texture, great taste :D Everyone is requesting one for their birthdays this year. :D item not reviewed by moderator and published
After owning a bakery and making what I considered the best coconut-lemon cake, I have changed my mind! This is the best coconut cake I have ever eaten! I made it for Christmas Day dinner and even the non-coconut lovers liked this cake. I will make it again and add lemon curd in between one layer of cake. When I looked at Bobby's ingredient list, I knew it had to be a marvelous cake, and I was NOT disappointed. It is absolutely the best ever! item not reviewed by moderator and published
my mom made this cake for christmas and it was a total hit! she did make an adjustment (as did others) by adding more confectioners sugar to the frosting. also, she had refrigerated it the night before and so the first christmas stop where cake was served, it was still kind of chilled and the cake didn't seem as moist and the buttercream icing more firm. but once it became totally room temp. it was super moist and fluffy and the buttercream icing just melted in my mouth!! even better on day two! SUPER YUMMMMMYY!!! a coconut lovers dream :) item not reviewed by moderator and published
Quite time consuming, but WELL worth it! It is amazing, the only issue I had was with the buttercream. I found there was not enough confectioner's sugar for the amount of butter. I actually ended up with about 2 cups of sugar and having to add a little coconut extract. With the initial amount I found it really tasted like coconut butter rather than frosting...but with the adjustment it is absolutely delish!!!! item not reviewed by moderator and published
This cake is a lot of work, but you really feel accomplished when it is finished and tastes great. The only change I made was to add cream cheese to the buttercream to tone it down a little. Since it is so much work, I wanted to transfer it into a cupcake recipe that would be much easier to manage, but the cake batter completely collapsed when I tried. I don't make cupcakes often and am not sure what went wrong. If anyone knows the secret, I would love to hear it. item not reviewed by moderator and published
I've eaten Bobby's toasted coconut cake in one of his restaurants in NYC. My husband and I couldn't stop even though we were FULL. If it was rated less than a five, it's due to 2 things. 1 The person rating it did not make it correctly. 2 The person who rated it doesn't actually like coconut cake. It's to die for. item not reviewed by moderator and published
I made this recipe as directed (the first time you follow it word for word and it was FANTASTIC. As I love almost anything with coconut, it was not a surprise, but coconut haters loved this too. The women at work want to pay me to make this for them. Not a crumb was left.I thought some of the guys were moaning for another reason, but it was the cake. Thank you. item not reviewed by moderator and published
The best cake I've ever made, hands down. I did modify the recipe ever so slightly. I used coconut extract in place of the coconut rum since I didn't want to buy an entire bottle of liquor. The only other thing I changed was the amount of sugar in the buttercream frosting after reading other reviews. I didn't measure and just kept adding until it tasted right -- a dash of vanilla and a dash of coconut extract and all was well. This will be added to the annual Christmas meal. It was THAT good. : item not reviewed by moderator and published
Amazing! Followed recipe step by step except for the coconut buttercream part which I modified a bit because I was concerned with some of the comments below. I used 2 cups of confectioners sugar and two sticks of butter instead. My coconut custard turned out great and after refrigerating overnight it didn't affect the consistency of my buttercream at all, if only it made it more creamy. I also added about half a cup of heavy cream slowly at the end and whipped it some more, as well as a dash of coconut extract and salt. item not reviewed by moderator and published
I made this for my sister's birthday. She is a big coconut fan; I am not. Surprisingly though, I really, really enjoyed this cake. I didn't use vanilla beans though (too expensive); I just added an entire teaspoon of extract for the cake and an entire teaspoon of extract for the filling. It turned out great. The buttercream is so rich; I almost don't think it is necessary. But it was good! item not reviewed by moderator and published
Awesome cake! Made it for this year's (2010) Thanksgiving meal. Involved procedure for sure, but not difficult. And WELL worth the effort put into it. A BIG hit at the table! item not reviewed by moderator and published
i did the cake for a dinner in the weekend , and i love it , its excellent :) item not reviewed by moderator and published
I am in the middle of making this cake, which my boss has requested! Looking at the recipe, i thought there was not enough sugar in the buttercream, so have already added more, came back to check the recipe and on cheesecakefor, the same Bobby Flay recipe has 2 1/2 cups confectioners sugar, so.......... am going to go with my own judgeent and hope for the best....anybody out there who can confirm how much sugar it should really be?? cant really rate till boss has had first slice tomorrow, so will go with 3 for now!! item not reviewed by moderator and published
the cake ad custard filling were INCREDIBLE. like, ridiculously incredible and amazing. The cake was so soft and the custard whipped cream filling tasted gourmet. However- the buttercream was much too buttery. i even added extra sugar. It tasted lke straight butter. Nxt time I'd add more sugar. the flavor was good- it just gave me a headache!! item not reviewed by moderator and published
I made this cake for a birthday celebration last evening and got rave reviews from everyone. It takes a little while to make but it’s definitely worth the time. Unlike some of the other reviewers, I would not add more sugar to the buttercream frosting – I loved that it was not overly sweet. Next time I make this cake, I plan on plating with a little lemon curd to give a slight tartness to the cake. item not reviewed by moderator and published
I made this cake and it was enjoyed by my biggest critic, my mom. Those people that complain about it not turning out right and claiming to follow the instructions must have had flat old baking powder or some other ingredient that was not fresh. I have been making cakes from scratch for close to 40 years. I found the cake has a wonderful flavor!!! It's a keeper in my recipe arsenal! item not reviewed by moderator and published
I normally don't like coconut very much including coconut cakes. My friend made this cake and I tried it and it is now my favorite cake. it was so good. I couldn't get enough. Love it. I just hope its as good when I make it. She did say that she had to add more sugar to the butter frosting cause it was too "buttery" item not reviewed by moderator and published
@curly201_amv: If you're looking for the competition's cake recipe, you can find it here: Enjoy! item not reviewed by moderator and published
Very good cake, did take a long time to make. I thought the buttercream frosting was a little too "buttery", so I agree with the other reviewer to maybe decrease the the butter and add more confectioner's sugar. item not reviewed by moderator and published
I agree, took a while to make but totally delish. BTW, is there anyone out there willing to paste the "other" coconut cake recipe. I would love to try to make it......all those layers....YUM!!! item not reviewed by moderator and published
Wow! Just had our first bite! Delicious! Very moist! Awesome flavor. My wife and I made it together. Pretty easy when there are two in the kitchen. It was a little warm and humid this evening so we had to add about 3 tbs powdered sugar to the buttercream for extra consistency. Other than that we followed the recipe exactly with outstanding results!!! Highly recommended! item not reviewed by moderator and published
Excellent, next time I will cut butter to 2 sticks for icing and add more confectioners sugar. item not reviewed by moderator and published
this looks really good! even though i haven't tried it yet! item not reviewed by moderator and published
i missed the show tooday and would like to get the recipe for both cakes if anyone would pos them for me thanks soooooo very much b.a.m. item not reviewed by moderator and published
This recipe did take quite a while but it was well worth it. I made it for a party and got rave reviews. I will definitely make it again although I will split it up into two days as others have mentioned. Delicious! item not reviewed by moderator and published
Everything tasted wonderful. I had to make adjustments to the cake recipe to account for high elevation. Once I did that, the cake turned out beautifully. The custard filling and syrup really make a difference. Give it a try, and take your time. item not reviewed by moderator and published
Worth all the time and patience it took to make. Give it a try! The only thing that I made a slight change to was on the buttercream...found it too heavy so I added more heavy cream to lighten it up. An amazing cake! item not reviewed by moderator and published
Help! I followed the buttercream part of the recipe EXACTLY as it read and it was not buttercream icing. It was just butter soup. Can't ice a cake with butter soup. So the only thing I could do was run out to a local convenience store and get cream to make whip cream to ice the cake instead. I was sooooo sad! item not reviewed by moderator and published
This cake is crazy delicious!!! My one and only complaint is that it took me an ENTIRE afternoon to make it!!!! But what can you expect from a cake made completely from scratch down to the coconut syrup. I would compare this cake to a Tres Leche cake. The layers of cake just burst with creamy coconut flavor with each and every bite! Will definitely make this again for a special occasion and I'm sure everyone will be licking their plate dry. ;) item not reviewed by moderator and published
Someone posted here recently about having to adjust the cake recipe for high altitude (I'm at 4600 ft.). Could you please post the changes you made to the recipe? Thank you! item not reviewed by moderator and published
Not the easiest cake to make, but worth every minute. I spread it over two days. As it generally makes me fairly angry to have to try and convert a recipe for high altitude especially when it is as costly as this one, I did do the conversion. So all you high altitude bakers here is the conversion: oven 375. Decrease butter by 2 tablespoons. Decrease the baking powder by 1/4 teaspoon. Increase the milk by 3 tablespoons. Bake for the least amount of time noted in the recope. Follow this and it turns out beautiful. It is a show stopper of a cake! I am at over 5000 feet so if you are high up don't be afraid and to try this out! item not reviewed by moderator and published
Don't believe the negative reviews, this cake is unreal!!! This cake is not for novice bakers to make (as is true of all good coconut cakes). I added 1 1/2 cups of confectioners sugar to the buttercream frosting, turns out perfect. A tip to anyone looking to make this amazing cake. Make the custard and simple syrup the night before. The next day, make your cake and then the filling and buttercream. The secret to this cake is patience. Don't rush perfection and you will not be disappointed! item not reviewed by moderator and published

Not what you're looking for? Try:

Toasted Coconut Cake With Coconut Filling and Buttercream

Recipe courtesy of Bobby Flay