Bobby Flay’s Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

NOBLE PIG
28Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 1/2 cups water
  • 1 tablespoon granulated sugar
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup whole milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 vanilla bean seeds (scraped)
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons coconut rum (recommended Malibu)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup custard (coconut, recipe above, cold)
  • 3/4 cup heavy cream (very cold)
  • 3 sticks unsalted butter (softened)
  • 1/3 cup confectioners' sugar
  • 3/4 cup custard (coconut, recipe above, cold, not with the cream whipped in)
  • 1 pinch fine sea salt
  • 2 tablespoons softened butter (for pans)
  • 2 1/4 cups cake flour (plus more for pans)
  • 1 cup whole milk (at room temperature)
  • 6 large egg whites (at room temperature)
  • 1 vanilla bean (split and seeds scraped)
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 12 tablespoons unsalted butter (cut into 12 pieces, slightly cold)
  • 2 cups sweetened flaked coconut (toasted)
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