Bobby Flay Coconut Cake​

This delicious Coconut Cake by Bobby Flay is a perfect treat for any occasion. With light, fluffy layers of coconut-flavored cake and rich cream cheese buttercream frosting, it’s a tropical delight. Topped with sweet shredded coconut, this cake is sure to impress with its creamy texture and vibrant flavor!

Recipe Ingredients:

• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) unsweetened canned coconut milk, at room temperature*
• 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) sweetened shredded coconut

How To Make Coconut Cake​?

1. Prepare the pans: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment rounds, then grease the parchment for easy release.
2. Mix the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt together in a bowl; set aside.
3. Cream the butter and sugar: Using a mixer, beat the butter and sugar on medium-high until smooth and creamy, about 2 minutes.
4. Add wet ingredients: Add egg whites to the mixture, followed by sour cream, vanilla extract, and coconut extract, mixing until combined. The batter may look curdled due to texture differences.
5. Combine dry and wet mixtures: On low speed, slowly add the dry ingredients and coconut milk to the mixture until just combined. Stir in the shredded coconut, ensuring no lumps remain.
6. Divide and bake the batter: Pour the batter evenly into the prepared pans. Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
7. Prepare the frosting: Beat butter and cream cheese on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat on high for 3 minutes, adjusting with additional sugar or milk for the desired consistency.
8. Assemble the cake: Trim the tops of the cakes to create a flat surface. Place one layer on a serving plate and cover with about 1 and 1/2 cups of frosting. Repeat with the second layer, then the third. Frost the top and sides of the cake, using an icing spatula for smoothness.
9. Add the coconut topping: Press shredded coconut onto the top and sides of the cake.
10. Chill and serve: Refrigerate the cake for at least 20 minutes before slicing. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Recipe Tips:

• Use room temperature ingredients: Ensure your butter, eggs, sour cream, and coconut milk are at room temperature for a smoother, well-mixed batter.
• Measure flour correctly: Spoon and level the flour instead of scooping it to avoid a dense cake texture.
• Beat butter and sugar thoroughly: Cream them on medium-high for at least 2 minutes to add lightness and structure to the cake.
• Chill the cake before slicing: Refrigerate the assembled cake for 20 minutes to make slicing easier and maintain its fluffy shape.
• Add coconut to frosting carefully: Press shredded coconut gently onto the frosted cake to ensure it sticks well without creating a mess.

How To Store Leftovers?

• Refrigerate: First, let the leftover coconut cake cool to room temperature. Then, cover it tightly and store it in the refrigerator for up to 5 days to keep it fresh and moist.
• Freeze: To freeze, wrap each slice or layer in plastic wrap, then place it in an airtight container. Store in the freezer for up to 3 months.

Nutrition Facts:

Serving Size: 1 slice (of 12)

• Calories: 467
• Total Fat: 23.8g
• Saturated Fat: 16.7g
• Cholesterol: 81mg
• Sodium: 183mg
• Potassium: 133mg
• Total Carbohydrate: 60.4g
• Dietary Fiber: 0.8g
• Sugars: 43.3g
• Protein: 3.8g

Check out More Recipes:

• Bobby Flay Red Velvet Cake
• Bobby Flay Caramel Apple Cheesecake
• Bobby Flay Chocolate Mousse
• Bobby Flay Carrot Cake