coconut cake with coconut filling and buttercream

from throwdown, this is Bobby Flay's recipe

28
coconut cake with coconut filling and buttercream

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • coconut syrup:

  • 1

    +½ cups water

  • 1

    Tbsp. sugar

  • ¾

    cup sweetened flaked coconut

  • coconut custard:

  • ¾

    cup whole milk

  • ¾

    cup unsweetened coconut milk

  • ½

    vanilla bean, seeds scraped

  • 4

    large egg yolks

  • cup sugar

  • 3

    Tbsp. cornstarch

  • 2

    tsp. coconut rum (malibu)

  • ½

    tsp. vanilla extract

  • coconut filling:

  • ¾

    cup coconut custard (as above, cold)

  • ¾

    cup cold heavy cream

  • coconut buttercream:

  • 3

    sticks unsalted butter, softened

  • cup confectioners sugar

  • ¾

    cup coconut custard (as above, cold)

  • pinch salt

  • cake:

  • 2

    Tbsp. soft butter for cake pans

  • 2

    +¼ cups cake flour, plus more for cake pans

  • 1

    cup whole milk room temperature

  • 6

    large egg whites, at room temperature

  • 1

    vanilla bean, seeds scraped

  • ½

    tsp. vanilla extract

  • 1

    +¾ cups sugar

  • 1

    Tbsp. plus 1 tsp. baking powder

  • 1

    tsp. salt

  • 12

    Tbsp. unsalted butter, slightly cold in pieces

  • coconut garnish:

  • 2

    cups sweetened flaked coconut

Directions

for the garnish: preheat oven to 325F spread the coconut onto a baking sheet and toast ntil lightly golden brown, stirring once, 8-10 minutes. turn off the oven and let the coocnut sit int the oven until very dry and crunchy, about 15 minutes. for the 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 non-reactive saucepan and bring to a simmer over low heat. In a large bowl, whisk together the yolks, sugar and cornstarch. 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 3/4 cup of the custard and cream in a bowl and whip until soft peaks form. for the buttercream: beat the butter and sugar in a mixer, 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 350F butter and flour 2--9 inch cake pans and line bottom with parchment paper. whisk together the milk, egg whites, vanilla bean seeds, and vanilla extract in a bowl. in a mixer, stir together flour, sugar, baking powder and salt. on 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 butter crumbs and beat at medium speed utnil the mixture is pale and fluffy, about 1-2 minutes. with mixer on low, add remaining milk mixture, increase speed to medium and beat 30 seconds more. scrape sides of bowl and mix another 20 seconds. divide batter evenly between the cake pans and smooth the tops using a rubber spatula. bake until a cake tester comes out with a few crumbs attached, 22-24 minutes. cool in the pan on baking racks 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. 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 syrup. spoon 1/3 o fthe 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. 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 buttercream. pat the toasted coconut onto the sides of the cake and sprinkle remainder on top.


Nutrition

Facebook Conversations