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

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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.

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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 disappointed...it was delicious!

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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!!!!

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I made this cake for my mom on mothers day she loved it. Thanks for the recipe.

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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! :

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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.

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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!!!!

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Second time making this cake, it's delicious, big hit among my friends. Thank you Bobby for sharing this wonderful recipe.

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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.

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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!