TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM
Provided by Bobby Flay
Time 4h
Yield one 4-layer cake
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
- Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
- Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
- Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
- Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
- Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
TOASTED COCONUT CAKE (BOBBY FLAY)
Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity.
Provided by evelynathens
Categories Dessert
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
- For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
- For the custard: Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
- Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
- For the filling: Combine the custard and cream in a bowl and whip until soft peaks form.
- For the buttercream: Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
- For the cake: Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
- Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
- In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
- Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
- To Assemble: Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
- Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Nutrition Facts : Calories 1371.6, Fat 85.6, SaturatedFat 56.5, Cholesterol 382.5, Sodium 783.4, Carbohydrate 142.5, Fiber 2.1, Sugar 75.6, Protein 13.9
More about "toasted coconut cake bobby flay recipes"
BOBBY FLAY'S THROWDOWN TOASTED COCONUT CAKE WITH …
Web 3/4 cup coconut custard (recipe above), cold 3/4 cup very cold heavy cream Coconut Buttercream: 3 sticks unsalted butter, softened 1/3 cup confectioners' sugar 3/4 cup coconut custard (recipe above) (cold) (not …
From keeprecipes.com
From keeprecipes.com
BOBBY FLAY’S THROWDOWN TOASTED COCONUT CAKE WITH …
Web Nov 27, 2010 Just the best cake ever. First, make the simple syrup by bringing water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes. and up to 4 hours. Strain the liquid int …
From noblepig.com
From noblepig.com
BOBBY FLAY COCONUT CAKE RECIPE - COOKING FANATIC
Web May 2, 2023 1. Prepare Coconut Cake 2. It’s a Bake Time 3. Prepare Delicious Coconut Filling
From cookingfanatic.com
From cookingfanatic.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING …
Web Recipe courtesy of Bobby Flay Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream 0 Reviews Level: Intermediate Total: 6 hr 35 min Prep: 1 hr Inactive: 4 hr 30 min Cook: 1 hr 5 min Yield: …
From cookingchanneltv.com
From cookingchanneltv.com
COCONUT CAKE : THROWDOWN WITH BOBBY FLAY - COOKING CHANNEL
Web Though Southerners are famous for being sweet, South Carolina's Chef Robert Carter takes the cake. He's been voted South Carolina's chef to beat for seven years, but his six …
From cookingchanneltv.com
From cookingchanneltv.com
BOBBY FLAY'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Save this Bobby Flay's toasted coconut cake with coconut filling and coconut buttercream recipe and more from Bobby Flay's Throwdown!: More Than 100 Recipes …
From eatyourbooks.net
From eatyourbooks.net
BOBBY FLAY COCONUT CAKE RECIPE - THEFOODXP
Web Preheat the oven to 350 degrees Fahrenheit. Combine egg yolks, milk, vanilla extract, flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle …
From thefoodxp.com
From thefoodxp.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Watch Live; Apps; Stream on discovery+; Log In; Profile; Log Out; Register
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
BOBBY FLAY'S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
Web Recipe, grocery list, and nutrition info for Bobby Flay's Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream. This Bobby Flay's Throwdown Toasted …
From saymmm.com
From saymmm.com
BOBBY FLAYS THROWDOWNS TOASTED COCONUT CAKE W - RECIPEBRIDGE
Web Ingredients. Cake: 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
From recipebridge.com
From recipebridge.com
BOBBY FLAY’S TOASTED COCONUT CAKE WITH COCONUT FILLING …
Web Dec 9, 2011 Bobby Flay’s Toasted Coconut Cake with Coconut Filling and Coconut Buttercream December 9, 2011 save recipe Ingredients serves 8 Cake 2 tablespoons …
From epicurious.com
From epicurious.com
TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM …
Web 3/4 cup heavy cream, cold For the Coconut Buttercream: 3 sticks unsalted butter, at room temperature 1/3 cup confectioners' sugar 3/4 cup Coconut Custard (see below) Pinch of …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
RECIPE(TRIED): BOBBY FLAY'S THROWDOWN'S TOASTED COCONUT CAKE …
Web Recipe (tried): Bobby Flay's Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Desserts - Cakes #0224257 This cake is so yummy! It's just …
From recipelink.com
From recipelink.com
BOBBY FLAY'S COCONUT CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
Web For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn …
From recipeschoice.com
From recipeschoice.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Throwdown with Bobby Flay. Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream. 3/4 cup unsweetened coconut milk. 1/2 vanilla bean, seeds …
From cookingchanneltv.cel29.sni.foodnetwork.com
From cookingchanneltv.cel29.sni.foodnetwork.com
You'll also love