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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (202)

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Average Rating:

Total Reviews: 202

Showing 141-150 of 202

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  • on August 25, 2009

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    I had this cake at the Mesa Grill at Cesars in Las Vegas, this past weekend.
    LOVE IT !! Fantasic flavor- not to sweet and it was served a little chilled.
    I can't waite to make it.

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  • on July 26, 2009

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    Have not made this cake yet, but there is an error in how much butter for the coconut buttercream. It says 3 stick unsalted butter, softened. What the heck is that? Comment please!!!!!!
    Gave it a 3 since we haven't made it yet.

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  • on July 20, 2009

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    I was very unimpressed with this cake. Way too much butter in the frosting. Cake was dry. Loved the toasted coconut, though.

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  • on April 28, 2009

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    Someone made this cake for a party I was at last weekend, and I have to say this is truly the best cake I've ever had. It was moist, creamy, not too sweet, just...MMMMMMMM!!!! I rushed home to download the recipe. As for the people who gave this recipe a bad review, I can only assume they must have something wrong (I know cake flour is an important ingredient, for example. I haven't made this recipe yet, but will make it this weekend (can't wait!.

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  • on April 27, 2009

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    I made this cake for Easter. While it was time consuming to make, it was not difficult. It was such a hit that we're starting a new Easter tradition.

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  • on April 25, 2009

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    This cake was pretty good. It was even good cold! I wouldn't make it for a simple gathering though. If you want that, I would suggest Ina's as I have not tried anyone elses recipe. Although you do have to be careful with hers so you don't over cook it. But it's good. Hers is more of a cozy get together kind of cake. Her icing was awesome!

    A TIP ON THIS ICING: I think there is a typo with the amount of powdered sugar needed.... I thought it was strange that you would use so little of it with so much butter. And I was right. It was terrible at first. I used about 2 1/2 cups of powdered sugar. So test to your taste and don't just go with what they suggest.

    The cake didn't rise as much as I expected. It was almost 1 1/2 inches high. Most of the cakes I make rise to about 2 inches. Could just be the type of cake..

    I made the icing and custard filling the night before just so I would not be rushed the next day. This made assembling it very easy! I'm not so sure about the Malibu rum though. The rum left a funny after taste. Nothing you can't get over easily, but it is there. I also considered not using the syrup, but I'm glad I did since, even covered, the refrigerator would have dried it out too much.
    I had quite a bit of custard and icing left over. I have to admit that I was worried, even after reading the reviews, that there was going to be enough to go on the cake. So..I was pleasantly supprised!

    Overall, the cake got great reviews and I got asked when I was going to make it again. I gave it 4 stars because it has to be something horribly addictive for me to make it 5 stars.

    I would suggest cutting this cake after it has been refrigerated. This makes it far less messy. (Unless you are looking for that "extra tidbit" inbetween slices.

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  • on April 15, 2009

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    I posted only 4 stars as not to change the avg rating - as I modified the procedure, I felt this only fair. However, this is an awesome cake!

    I skipped the simple syrup entirely and used a boxed white cake mix and vanilla instant pudding as a base.

    I made the following adjustments to the white cake box instructions: a total of 6 egg whites and in place of the oil required, added 8 0z of coconut cream (NOT COCONUT MILK. AVAILABLE IN THE LIQUOR SECTION and 1/2 cup of flaked coconut.

    For the coconut custard: I started with instant vanilla pudding, spliting the milk requirement 1/2 cow milk and 1/2 coconut milk, and added the 2 tsps of coconut rum.

    Also, as others have commented, I did not care for Bobby's buttercream icing, and switched to Ina Garten's. Ina's contains cream cheese, and the slight "tang" is a nice compliment to this very sweet cake. Both Alton Brown and Paula Deen call for 7 min icing - might be a Southern tradition??

    If you're pressed for time, this version is really, really wonderful.

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  • on April 13, 2009

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    This cake was a long, and semi hard to make. I made it for easter I was in the kitchen for about four to five hours. Everyone was shocked I made it, moist,great vanilla flavor its an explosion in your mouth. I will be making this again for my co workers big get together.

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  • on April 12, 2009

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    Yuck...it wound up in the trash. The cake was dry and the icing was more like butter then butter cream.

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  • on April 11, 2009

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    Yeah.. The cake falls or never makes it up but it's browned and flat... Only 2.25 c of flour??? i'll have to do some research to see if there is a way to salvage this recipe for us in the 5,400 height. It smells good but that won't cut it for Easter dinner...

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