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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: 202

Showing 81-90 of 202

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  • on October 01, 2010

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    this looks really good! even though i haven't tried it yet!

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  • on October 01, 2010

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    i missed the show tooday and would like to get the recipe for both cakes if anyone would pos them for me thanks soooooo very much
    b.a.m.

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  • on August 31, 2010

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    This recipe did take quite a while but it was well worth it. I made it for a party and got rave reviews. I will definitely make it again although I will split it up into two days as others have mentioned. Delicious!

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  • on August 22, 2010

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    Everything tasted wonderful. I had to make adjustments to the cake recipe to account for high elevation. Once I did that, the cake turned out beautifully. The custard filling and syrup really make a difference. Give it a try, and take your time.

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  • on August 15, 2010

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    Worth all the time and patience it took to make. Give it a try! The only thing that I made a slight change to was on the buttercream...found it too heavy so I added more heavy cream to lighten it up. An amazing cake!

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  • on August 08, 2010

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    Help! I followed the buttercream part of the recipe EXACTLY as it read and it was not buttercream icing. It was just butter soup. Can't ice a cake with butter soup. So the only thing I could do was run out to a local convenience store and get cream to make whip cream to ice the cake instead. I was sooooo sad!

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  • on August 05, 2010

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    This cake is crazy delicious!!! My one and only complaint is that it took me an ENTIRE afternoon to make it!!!! But what can you expect from a cake made completely from scratch down to the coconut syrup.
    I would compare this cake to a Tres Leche cake. The layers of cake just burst with creamy coconut flavor with each and every bite!
    Will definitely make this again for a special occasion and I'm sure everyone will be licking their plate dry. ;

    http://whiletheyplay.com/2010/08/coco-nuts/

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  • on August 02, 2010

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    Someone posted here recently about having to adjust the cake recipe for high altitude (I'm at 4600 ft..

    Could you please post the changes you made to the recipe?

    Thank you!

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  • on July 29, 2010

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    Not the easiest cake to make, but worth every minute. I spread it over two days. As it generally makes me fairly angry to have to try and convert a recipe for high altitude especially when it is as costly as this one, I did do the conversion. So all you high altitude bakers here is the conversion: oven 375. Decrease butter by 2 tablespoons. Decrease the baking powder by 1/4 teaspoon. Increase the milk by 3 tablespoons. Bake for the least amount of time noted in the recope.

    Follow this and it turns out beautiful. It is a show stopper of a cake! I am at over 5000 feet so if you are high up don't be afraid and to try this out!

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  • on July 26, 2010

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    Don't believe the negative reviews, this cake is unreal!!! This cake is not for novice bakers to make (as is true of all good coconut cakes. I added 1 1/2 cups of confectioners sugar to the buttercream frosting, turns out perfect. A tip to anyone looking to make this amazing cake. Make the custard and simple syrup the night before. The next day, make your cake and then the filling and buttercream. The secret to this cake is patience. Don't rush perfection and you will not be disappointed!

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