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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 (201)

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Average Rating:

Total Reviews: 201

Showing 161-170 of 201

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  • on December 02, 2008

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    A few years ago I dined at the Peninsula Grill in Charleston, SC and had the famous coconut cake....it was wonderful. When I saw Bobby Flay's Throwdown challenging this coconut cake, I just had to tune in. The fact that Bobby beat this cake was enough reason for me to try his recipe.
    HOLY MOLY.....my husband and I have made it 3 TIMES since the show aired!!! It is really good but quite time consuming to prepare but this cake does not dissapoint!

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  • on November 29, 2008

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    I watched this episode of Throwdown in August and knew I was going to make it for Thanksgiving this year. I have to say it is time consuming and can get a little confusing if you are cooking several things at once. The recipe should tell you clearly that you should divide the custard. I was going right down the directions and mixed all custard with the cream. I ended up adding another half a cup of cream and doubled the rum. For the frosting I made a buttercream frosting with cream cheese, butter, powdered sugar and coconut flavoring. I also did not use the vanilla bean, but added a little extra vanilla extractin place of it. Be careful toasting the coconut. I burned two batches after the oven had been turned off. I place the last batch in the preheated oven for about 4 minutes, tossing once and then turned the oven off and it was perfect. This cake was a big hit and well worth the time and love. Delicious!

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  • on November 10, 2008

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    Follow the recipe to a T and you will be the hit of the party. It takes a good 1/2 a day to make this cake but totally worth it. I served this cake at a dinner party after making it for the first time (always a bit terrifying and it was gone by the next day. It's not too sweet, the cake it light, the cream/custard filling perfect and the frosting is on the money. Really 'bloody' good cake...
    pep

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  • on November 08, 2008

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    this cake was awesome - my only problem is that i found that the custard
    wasnt enough for the cake - it was a bit skimpy - next time i will double the
    custard filling -

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  • on November 02, 2008

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    I love this recipe - very time consuming, but it's worth it! If you love the taste of coconut, this is the cake for you! However, I just could never bake a cake that is spongy, even though I follow exacely what the recipe calls for- maybe I will try a cake mix next time ...will save me a bit of time, and will know that it will come out moist no matter what. As for the filling and the buttercream ,WOW it is the best!!!

    Bobby, keep up the awesome work...love your cooking style!

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  • on November 01, 2008

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    Fantastic! My sons told me to forget the pumpkin pie for Thanksgiving and make the coconut cake again.

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  • on October 30, 2008

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    I have made this cake several times. It is very time consuming, but well worth it. My family has decided this will be our traditional birthday, Christmas and any other holiday cake.

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  • on October 30, 2008

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    I had an afternoon to wait for a delivery to my home so i decded to make this cake ...WOW WAS IT GREAT!!!!!!!!! it is labor intensive but well worth it...that layer of tosted coconut inbetween each layer and the lightness of it ...crazy good....I also froze one and just didn't put the coconut on the outside till i was ready to serve it and it was PERFECT...YOU GOTTA TRY THIS CAKE...

    OK BOBBY...THIIS HAS TO GO ON THE MENU IN ONE OF YOUR NYC RESTAURANTS ...PLEASEEEEEEE

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  • on October 17, 2008

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    This cake took a very long time to make, and yes, the recipe could be written a little bit better. However, the results were both delicious and beautiful to look at. (Mine actually came out less homemade looking than Bobby's, with no mound in the middle! I followed the recipe exactly, and it produced one of the lightest, moistest cakes I have ever eaten. I made it for a dinner party I threw for a few friends, and everyone had seconds--and talked about it the whole rest of the night.

    The only modification I would make for next time is that I would take a cue from Bobby's throwdown opponent and use cream cheese frosting. The butttercream actually had too much butter flavor, although it was certainly helped by the toasted coconut on the outside. I personally love cream cheese frosting, so I will stick it on just about anything!

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  • on October 13, 2008

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    My husband loves coconut cream pie and after seeing this cake on Throwdown he requested it for his birthday. I had very few problems making it. After reading the other reviews I doubled the coconut filling but I really didn't need to. I think the original recipe would have been enough. I did add a little coconut extract and I used pure vanilla extract instead of vanilla beans (they were small and way too expensive. My cake did fall slightly in the middle but you couldn't tell after it was cut in half, filled and iced. I did add a little extra powdered sugar to the buttercream, about 1 cup. It was wonderful! Everyone loved it and my husband ate two pieces! This recipe is a keeper!

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