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

Name: Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 Tbsps softened butter, for pans; 532 milliliters cake flour, plus more for pans; 2 teaspoons coconut rum (recommended: Malibu); 79 milliliters confectioners sugar; 3 Tbsps cornstarch; 177 milliliters coconut custard (recipe above), cold; 177 milliliters coconut custard (recipe above) (cold); 6 larges egg whites, at room temperature; 4 larges egg yolks; 79 milliliters granulated sugar; 1 Tbsp granulated sugar; 414 milliliters granulated sugar; 177 milliliters very cold heavy cream; 1 pinch Pinch fine sea salt; 1 teaspoon fine sea salt; 177 milliliters sweetened flaked coconut; 473 milliliters sweetened flaked coconut; 3 sticks unsalted butter, softened; 12 Tbsps unsalted butter, cut into 12 pieces, slightly cold; 177 milliliters unsweetened coconut milk; 1 vanilla bean, seeds scraped; 1 vanilla bean, split and seeds scraped; 1 teaspoons pure vanilla extract; 355 milliliters water; 177 milliliters whole milk; 237 milliliters whole milk, at room temperature

You can never have too many dessert recipes, so give Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream a try. One portion of this dish contains around 13g of protein, 86g of fat, and a total of 1241 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up confectioners' sugar, heavy cream, vanilla bean, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 35 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Coconut

Sugar

Water

Equipment you will use

Sauce Pan

Let cool.

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vanilla Extract

Corn Starch

Sugar

Egg Yolk

Milk

Egg

Rum

Equipment you will use

Whisk

Bowl

Pot

Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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

Ingredients you will need

Custard

Cream

Equipment you will use

Bowl

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Add the coconut custard and salt and beat until combined and smooth.

Ingredients you will need

Coconut

Custard

Salt

Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

Ingredients you will need

Vanilla Extract

Vanilla Bean

Egg Whites

Seeds

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Milk

Equipment you will use

Spatula

Blender

Bowl

Frying Pan

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.

Equipment you will use

Baking Paper

Toothpicks

Oven

Knife

Frying Pan

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.

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Simple Syrup

Coconut

Spread

Equipment you will use

Spatula

Brush the cut side of the reserved cake layer with the remaining syrup.

Ingredients you will need

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.

Ingredients you will need

Coconut