Imen Dridi Bobby Flay’s Coconut Cake is a delectable dessert featuring unsalted butter, sugar, eggs, vanilla, almond extract, flour, baking powder, baking soda, salt, milk, and sweetened shredded coconut. Perfect for any occasion, this recipe serves 10 and takes 1 hr 55 min to prepare.
Try More Bobby Flay Recipes:
💗 Why You’ll Be Glad You Tried This Recipe:
- Rich flavors from butter, almond, and coconut.
- Moist texture with cream cheese frosting.
- Simple steps, easy for beginners.
- Perfect for celebrations, loved by all.
❓ What Is Bobby Flay Coconut Cake Recipe?
Bobby Flay Coconut Cake is a delightful dessert made from a moist, coconut-flavored cake and a luscious, creamy frosting. The cake is rich and tender, with a sweet coconut flavor that is complemented by the creamy, slightly tangy frosting.
🥥 Bobby Flay Coconut Cake Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
For The Frosting:
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
🍰 Instructions For Bobby Flay Coconut Cake
- Warm the oven up to 350 degrees F. Put parchment paper inside two 9-inch round cake pans that have been greased. Brush them with more oil and a little flour.
- Put the butter and sugar in the bowl of an electric mixer with a beater attachment. Mix them on medium-high speed for three to five minutes, until the mixture is light yellow and fluffy. Put the eggs in a small bowl after breaking them up.
- Add the eggs one at a time while the mixer is on medium speed. Scrape the bowl down once while mixing. Take out the vanilla and almond extracts and mix them in well. Don’t worry if the blend looks like it has curdled.
- Sift the flour, baking powder, baking soda, and salt together in a different bowl.
- Add the dry ingredients and milk to the batter in three parts, starting with the dry ingredients and ending with the milk. Make sure the mixer is on low speed. Don’t mix any further than that. Using a plastic spatula, mix in the 4 ounces of coconut.
- Divide the batter between the two pans and use a knife to smooth the top.
- Put them in the middle of the oven and bake for 45 to 55 minutes, or until the tops are golden and a cake tester comes out clean. Let the cakes cool for 30 minutes on a baking rack. Then, move them to another rack to finish cooling.
- For the frosting, mix the cream cheese, butter, vanilla, and almond extract on low speed in the bowl of an electric mixer with a paddle attachment. When you add the confectioners’ sugar, mix it in until it’s almost smooth. Do not whip it!
- On a flat serving plate, put one layer with the top side down and spread frosting over it.
- Frost the top and sides of the second layer and then put it on top, top side up. Sprinkle coconut on top of the cake and lightly press more coconut onto the sides to make it look nice. Let it sit at room temperature.
💭 Recipe Tips
- Use room temperature ingredients for a smooth batter and even baking.
- Don’t overmix the batter to avoid a dense cake.
- Ensure the coconut is sweetened for the intended flavor and sweetness.
- Sift the confectioners’ sugar for a smooth, lump-free frosting.
- Allow the cake to cool completely before frosting to prevent melting
🍓 What To Serve With Coconut Cake?
Serve Coconut Cake with fresh fruit compote, a dollop of whipped cream, or a scoop of coconut ice cream for delightful complementary flavors.
🎚 How To Store Leftovers Coconut Cake?
- In The Fridge. Store Leftovers Coconut Cake in airtight container at room temp or fridge for up to 3 days.
- In The Freeer. Freeze wrapped slices of your Leftovers Coconut Cake for up 2-3 months.
🥵 How To Reheat Leftovers Coconut Cake?
- In The Microwave. To reheat a slice of Leftovers Coconut Cake, microwave it for 15-20 seconds to warm it gently.
- In The Oven. Alternatively place Leftovers Coconut Cake in a preheated oven at 350°F for 5-10 minutes for a warm, just-baked texture.
FAQs
How Do You Keep A Coconut Cake Moist?
To keep a Coconut Cake moist, tightly wrap it in plastic wrap or store it in an airtight container.
How Do You Prevent A Coconut Cake From Sticking To The Pan?
To prevent a Coconut Cake from sticking to the pan, grease and flour the pan thoroughly.
How Do You Know When A Coconut Cake Is Done Baking?
To know when a coconut cake is done baking, insert a toothpick into the center if it comes out clean, the cake is done. Also, it should spring back when lightly touched.
Can You Add Nuts To A Coconut Cake?
Yes, you can add nuts to a coconut cake common choices include chopped almonds, walnuts, or pecans, either mixed into the batter or sprinkled on top for added texture and flavor.
More Bobby Flay Recipes:
Bobby Flay Coconut Cake Nutrition Facts
Amount Per Serving
- Calories: 550
- Total Fat: 33g
- Saturated Fat: 21g
- Cholesterol: 145mg
- Sodium: 280mg
- Total Carbohydrates: 60g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 6g
Bobby Flay Coconut Cake
Description
Bobby Flay’s Coconut Cake is a delectable dessert featuring unsalted butter, sugar, eggs, vanilla, almond extract, flour, baking powder, baking soda, salt, milk, and sweetened shredded coconut. Perfect for any occasion, this recipe serves 10 and takes 1 hr 55 min to prepare.
Ingredients
For The Frosting:
Instructions
- Warm the oven up to 350 degrees F. Put parchment paper inside two 9-inch round cake pans that have been greased. Brush them with more oil and a little flour.
- Put the butter and sugar in the bowl of an electric mixer with a beater attachment. Mix them on medium-high speed for three to five minutes, until the mixture is light yellow and fluffy. Put the eggs in a small bowl after breaking them up.
- Add the eggs one at a time while the mixer is on medium speed. Scrape the bowl down once while mixing. Take out the vanilla and almond extracts and mix them in well. Don’t worry if the blend looks like it has curdled.
- Sift the flour, baking powder, baking soda, and salt together in a different bowl.
Add the dry ingredients and milk to the batter in three parts, starting with the dry ingredients and ending with the milk. Make sure the mixer is on low speed. Don’t mix any further than that. Using a plastic spatula, mix in the 4 ounces of coconut. - Divide the batter between the two pans and use a knife to smooth the top.
- Put them in the middle of the oven and bake for 45 to 55 minutes, or until the tops are golden and a cake tester comes out clean. Let the cakes cool for 30 minutes on a baking rack. Then, move them to another rack to finish cooling.
- For the frosting, mix the cream cheese, butter, vanilla, and almond extract on low speed in the bowl of an electric mixer with a paddle attachment. When you add the confectioners’ sugar, mix it in until it’s almost smooth. Do not whip it!
- On a flat serving plate, put one layer with the top side down and spread frosting over it.
Frost the top and sides of the second layer and then put it on top, top side up. Sprinkle coconut on top of the cake and lightly press more coconut onto the sides to make it look nice. Let it sit at room temperature.
Notes
- Use room temperature ingredients for a smooth batter and even baking.
Don’t overmix the batter to avoid a dense cake.
Ensure the coconut is sweetened for the intended flavor and sweetness.
Sift the confectioners’ sugar for a smooth, lump-free frosting.
Allow the cake to cool completely before frosting to prevent melting.
