This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina. Robert won the Throwdown with Bobby Flay with this recipe.
Adapted from dining.discoversouthcarolina.com
1.Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2.Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3.Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4.Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving. Coconut Cakes: Makes two 10-inch round cakes Nonstick cooking spray with flour 1 pound unsalted butter, preferably European-style 3 cups sugar 6 large eggs 4 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1 1/2 cups heavy cream 1 1/2 tablespoons pure vanilla extract 1 teaspoon coconut extract 1.Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2.In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3.In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4.Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Simple Syrup 3/4 cup water 3/4 cup sugar 1.Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting Makes enough for 1 cake 1 cup (2 sticks) unsalted butter, room temperature 8 ounces cream cheese 1 teaspoon pure vanilla extract 5 cups confectioners' sugar 1 vanilla bean, scraped 1.Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2.With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes. Coconut Filling Makes enough for 1 cake 5 cups heavy cream 3 cups sugar 1 pound (4 sticks) unsalted butter 1/4 cup cornstarch 1 teaspoon pure vanilla extract 9 cups shredded sweetened coconut 1.Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved. 2.Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3.Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4.Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.