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

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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.

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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!!!!

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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.

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It was excellent I used cream cheese frosting instead of buttercream.Everybody loved it.

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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!

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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 taste...it 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.

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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!

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What a cake!!!!!
It's soft, delicious, not too sweet, it's hard to stop eating!!!

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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.

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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.

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