Throwdowns Toasted Coconut Cake Recipes

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TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

TOASTED COCONUT CAKE (BOBBY FLAY)



Toasted Coconut Cake (Bobby Flay) image

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

2 cups sweetened flaked coconut
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 pure vanilla extract
3/4 cup coconut custard, cold (recipe above)
3/4 cup very cold heavy cream
1 1/2 cups unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above, cold)
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 baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

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

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

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.

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM



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

Provided by Bobby Flay

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 28

2 cups sweetened flaked coconut
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 pure vanilla extract
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
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 plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • 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.
  • 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.
  • 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.
  • Combine the custard and cream in a bowl and whip until soft peaks form.
  • 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.
  • 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.
  • 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.

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