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

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This cake is fabulous. Granted it IS a lot of work, but it is soooo good. The only thing I have to say is you will have a bit more frosting left over than you think, at least for me, so if you're not a big butter fan DO NOT LAYER IT ON THICK. I always do because I don't like to waste, and it's almost too rich. But if you frost the final top layer just enough, it is heaven in your mouth! THANK YOU BOBBY! Have not compared it to Alton Brown's coconut cake recipe yet, but will do shortly! The thing i loved most was the custard! So yummy, would be good as the filling for crepes!

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I was looking for a Coconut cake recipe and came across it one, I'm glad I did!
I made this friday and yes it takes 4+ hrs but it's worth it. I couldn't believe how light it was. I did make one addition to the recipe i added coconut extract to the cake. My friends raved over it and asked when I'll be making another one.

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This cake takes much time and effort, but it is wonderful. Perfectly balanced flavor, not too dense, but absolutely satisfying. I chose to make this cake because almost every single review had nothing but good things to say about this cake. I did add more powdered sugar to the buttercream, but everthing else you should follew to a T. Such a great cake! I can never keep it around, it is usually eaten up on the same day that I make it.

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I made this cake to surprise my daughter and son in law for their rehersal dinner and WOW ...the best and hardest cake I ever made but sooooo worth it. Delicious , moist , coconutty , yummmm!!!
As long as you have the time and make sure you have all the ingredients you and your guests will not be dissapointed.
I keep getting requests from family to make it again and again !

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I made this for desert on New Year's Day, the whol family was amazed at how light this cake was. I applied all the ingredients in the recipe but simplified the directions by making the filling first so it will be cooled down. Next I made the simple syrup and set it aside to cool down. Then I made the cake by mixing the dry ingredients in a bowl, then mixing the wet ingredients starting with mixing the sugar with the butter first then adding the eggs, mixing well, then added the rest of the wet ingredients, mixing well and adding the dry ingredients to the wet mixe and mixed it well with my mixer and then baked it according to Bobby's instructions. I made the cake, filling and simple syrup a day ahead then finished the cake the next day. It was amazing. Thank you Boby for another family favorite.

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Well... this cake tasted like baking powder with some light coconut flavor. One tablespoon +one teaspoon of baking powder is too much. I am absolutely amazed that in the 45 reviews- I read before wasting my time with this concoction- no one mentioned anything about the fact that you can taste the baking powder in the cake. Bobby?s ?famous? coconut cake ended up in my trash can and I learned my lesson to trust myself and NOT to use a recipe that is created by a chef who is NOT a baker.

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The cake that somehow lost in the throwdown (from the Penisula Grille in Charleston as seen on Martha Stewart's website is definitely better than this one in every way. The worst part of this cake is the buttercream frosting, which is virtually inedible. Try the other cake--it's fabulous.

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I am a skilled baker for my age. I would not suggest this recipe if you're into simple, but if you want something truly decadent and you love coconut, there is no better recipe. This takes about four hours to make, but for special occasions it is so worth it. This cake really looks and comes out like the picture. The cake is super moist. Also, never make it without the real vanilla bean seeds, it makes the recipe. If you love fabulous cake, this recipe is the only way to go. I've made it three times already and everywhere I go with it I get non-stop complements.

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I read the reviews after making the cake, but if you are reading the reviews before making the cake, listen to them! Most everyone hit everything right on. It was a HUGE hit! I had to change the frosting, as most people did. I added 1 tsp. coconut extract and 1 tsp. vanilla extract and 1/3 more sugar. Bobby's frosting was not great- too much butter. I also did not use the vanilla bean, I just added 1 tsp. vanilla extract. However, the cake and filling are absolutely perfect! Here are some tips
1. Make the custard and simple syrup a day early. If you like a lot of filling; double the custard, but it really is not necessary.
2. Note: you will divide the custard. So it's easier if you go ahead and separate it while it is hot.
3. Keep an eye on the toasted coconut, it toasts up very fast. I only needed about one cup of the toasted coconut.

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This coconut cake was wonderful. Thank you Bobby. Just the cake alone without frosting was moist and delicious. I followed the recipe exactly. I do recommend using parchment in the pans for easy removal. I also recommend mixing the Malibu rum with a little bit of 7up and having it as a cocktail while making this cake. Made dinner at the in-laws much more enjoyable. This cake took all morning to make, but was well worth it. It was devoured quickly. Family even bypassed the towering chocolate cake with ganache to try the coconut cake - even the little ones. The toasted coconut looks and smells too inviting to resist.
Thanks again! This is a good one and it is replacing all my other coconut cake recipes.