Imen Bobby Flay’s Coconut Cake is a classic American dessert dinner finale featuring a dense crumb and cream cheese frosting. Sweetened coconut and almond extract give this tiered cake its tropical flavor and signature bakery-style finish.
Bobby Flay’s approach here is all about the texture of the crumb. Most recipes for this kind of dessert end up too light and airy, but this version uses extra-large eggs and a lot of butter to keep it sturdy. If you don’t have the butter and eggs at room temperature before you start, the fat won’t trap enough air during the creaming stage. That’s the difference between a tall, proud layer cake and one that stays flat and heavy.
The almond extract is doing more work than you’d think in this batter. Without it, the coconut tastes a bit one-note and flat. When I first made this, I thought the amount of frosting seemed like overkill, but you need every bit of it to help the extra shredded coconut stick to the sides. It’s a project that takes some time, but seeing that white, shaggy cake on the table makes the effort worth it.
Bobby Flay’s Coconut Cake Ingredients
For the Cakes:
- 1 1/2 cups (340g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 5 extra-large eggs, at room temperature
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp pure almond extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (240ml) whole milk
- 4 oz (115g) sweetened shredded coconut
For the Frosting:
- 1 lb (450g) cream cheese, at room temperature
- 1 cup (225g) unsalted butter, at room temperature
- 3/4 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1 lb (450g) confectioners’ sugar, sifted
- 6 oz (170g) sweetened shredded coconut
How To Make Bobby Flay’s Coconut Cake
- 1. Prep the pans and oven: Set the temperature to 175°C (350°F). Line the bottoms of two 9-inch round cake pans with parchment paper, grease the sides well, and dust them with a little flour to prevent sticking.
- 2. Cream the butter and sugar: Beat the butter and sugar in a large bowl until the mixture looks pale and feels fluffy. Add the eggs into the bowl one at a time, making sure each one is fully mixed in before you crack the next one.
- 3. Add the extracts: Pour in the vanilla and almond extracts and mix briefly. The batter might look a bit lumpy or separated at this point, but it’ll smooth out once you add the flour.
- 4. Combine dry and wet ingredients: Sift the flour, baking powder, baking soda, and salt together in a separate bowl. Add the dry mixture and the milk to the butter bowl in three batches, starting and ending with the flour, then gently mix in the shredded coconut.
Do not overwork the batter once the flour goes in. If you keep mixing too long, the cake will turn out tough and bready instead of tender.
- 5. Bake the cakes: Pour the batter into your prepared pans and bake for 45 to 55 minutes until a toothpick stuck in the middle comes out clean. Let them sit in the pans for 30 minutes before you turn them out onto a wire rack to cool completely.
- 6. Make the frosting: Beat the cream cheese, butter, and both extracts on low speed until they’re just combined. Add the sifted sugar and mix until the frosting is smooth and holds its shape.
Avoid high speeds or long mixing times here. Overworking cream cheese frosting can make it runny, which makes it impossible to stack the layers without them sliding apart.
- 7. Assemble the cake: Put one cake layer on a plate and spread a thick layer of frosting over the top. Set the second cake on top, cover the whole thing with the remaining frosting, and press the extra coconut all over the top and sides.
Recipe Tips
- Check your egg size: This recipe specifically calls for extra-large eggs, which add more moisture and structure than standard large ones. If you only have large eggs, use six instead of five to keep the ratios correct.
- Sift the sugar twice: Even if your confectioners’ sugar looks fine, tiny clumps will show up in the frosting. Sifting it ensures the cream cheese and butter stay smooth enough to spread without tearing the delicate surface of the sponge.
- Toast the garnish coconut: If you want a deeper flavor, put the coconut for the outside of the cake on a baking sheet for 5 minutes. The brown edges add a nice crunch that breaks up the softness of the cream cheese.
- Chill the layers before frosting: A room temperature cake is still quite fragile and prone to shedding crumbs into your white icing. If you put the cooled cakes in the fridge for an hour, they’ll be much easier to handle.
- Store extracts in a cool spot: Almond extract loses its punch quickly if it sits near the stove. Keep your bottles in a dark cupboard so that bakery scent stays strong every time you bake.
- Keep the butter soft but not oily: You should be able to press a finger into the butter easily, but it shouldn’t look shiny or melted. If it’s too warm, the cake will have a greasy texture and won’t rise properly.
What To Serve With Bobby Flay Coconut Cake
A cup of hot Earl Grey tea or a dark roast coffee goes well with a slice of this. The bitterness in the drink helps balance out the heavy sugar in the frosting and the coconut.
If you want something fresh on the side, try a bowl of raspberries or sliced mango. The tartness of the berries or the tropical vibe of the fruit fits the almond flavor perfectly.
Storing & Reheating Tips
- Fridge: Keep the cake in a tall airtight container or under a cake dome. It stays fresh for about 4 to 5 days, though the frosting might pick up other scents if it’s not sealed well.
- Freeze: Wrap individual slices tightly in plastic wrap and then foil to keep them for up to 3 months. The frosting holds up surprisingly well to freezing as long as you thaw it slowly in the fridge.
- Reheat: This cake is actually best when it’s slightly chilled or at room temperature. If you prefer it warmer, let a slice sit on the counter for 20 minutes rather than using the microwave, which will melt the cream cheese.
Bobby Flay’s Coconut Cake Nutrition Facts
Per serving (1 of 12):
- Calories: 780 kcal
- Protein: 9g
- Fat: 46g
- Carbohydrates: 85g
- Sugar: 62g
- Sodium: 410mg
FAQs
Why did my Bobby Flay’s Coconut Cake turn out so dense?
This usually happens if you didn’t beat the butter and sugar long enough at the start. You need those tiny air pockets to help the cake rise, so don’t rush the first five minutes of mixing.
Can I use unsweetened coconut for the batter?
Yes, but you’ll notice the cake isn’t quite as moist. Sweetened coconut is processed with extra moisture that helps the crumb stay soft, so stick to the original if you can.
Can I use a hand mixer instead of a stand mixer?
You can use a hand mixer, but you’ll need to work a bit longer on the creaming step. Just be careful not to let the motor overheat since this is a very thick and heavy batter.
Is it okay to substitute the almond extract?
No, because the almond flavor is what makes this specific recipe stand out from a basic vanilla cake. If you have an allergy, you can leave it out, but the final taste will be much simpler.
How do I stop the frosting from sliding off the cake?
Make sure the cakes are completely cold before you even touch them with the frosting. If there’s even a little warmth left in the middle, the butter in the icing will liquefy and the layers will move.
Try More Recipes:
Bobby Flay Coconut Cake
Description
Bobby Flay’s Coconut Cake is a towering, celebratory dessert known for its incredibly moist crumb and aromatic profile. The sponge is uniquely flavored with both vanilla and almond extracts, enriched by shredded coconut that is folded directly into the batter. Layered with a thick, velvety cream cheese frosting and encrusted in a generous coating of coconut flakes, this cake offers a sophisticated balance of tropical sweetness and nutty depth, making it a high-volume showstopper for any special occasion.
Ingredients
For the Cakes:
For the Frosting:
Instructions
- Prep the pans and oven: Set the temperature to 175°C (350°F). Line the bottoms of two 9-inch round cake pans with parchment paper, grease the sides well, and dust them with a little flour to prevent sticking.
- Cream the butter and sugar: Beat the butter and sugar in a large bowl until the mixture looks pale and feels fluffy. Add the eggs into the bowl one at a time, making sure each one is fully mixed in before you crack the next one.
- Add the extracts: Pour in the vanilla and almond extracts and mix briefly. The batter might look a bit lumpy or separated at this point, but it’ll smooth out once you add the flour.
- Combine dry and wet ingredients: Sift the flour, baking powder, baking soda, and salt together in a separate bowl. Add the dry mixture and the milk to the butter bowl in three batches, starting and ending with the flour, then gently mix in the shredded coconut.
- Bake the cakes: Pour the batter into your prepared pans and bake for 45 to 55 minutes until a toothpick stuck in the middle comes out clean. Let them sit in the pans for 30 minutes before you turn them out onto a wire rack to cool completely.
- Make the frosting: Beat the cream cheese, butter, and both extracts on low speed until they’re just combined. Add the sifted sugar and mix until the frosting is smooth and holds its shape.
- Assemble the cake: Put one cake layer on a plate and spread a thick layer of frosting over the top. Set the second cake on top, cover the whole thing with the remaining frosting, and press the extra coconut all over the top and sides.
Do not overwork the batter once the flour goes in. If you keep mixing too long, the cake will turn out tough and bready instead of tender.
Avoid high speeds or long mixing times here. Overworking cream cheese frosting can make it runny, which makes it impossible to stack the layers without them sliding apart.
Notes
-
Check your egg size. This recipe specifically calls for extra-large eggs, which add more moisture and structure than standard large ones. If you only have large eggs, use six instead of five to keep the ratios correct.
Sift the sugar twice. Even if your confectioners’ sugar looks fine, tiny clumps will show up in the frosting. Sifting it ensures the cream cheese and butter stay smooth enough to spread without tearing the delicate surface of the sponge.
Toast the garnish coconut. If you want a deeper flavor, put the coconut for the outside of the cake on a baking sheet for 5 minutes. The brown edges add a nice crunch that breaks up the softness of the cream cheese.
Chill the layers before frosting. A room temperature cake is still quite fragile and prone to shedding crumbs into your white icing. If you put the cooled cakes in the fridge for an hour, they’ll be much easier to handle.
Store extracts in a cool spot. Almond extract loses its punch quickly if it sits near the stove. Keep your bottles in a dark cupboard so that bakery scent stays strong every time you bake.
Keep the butter soft but not oily. You should be able to press a finger into the butter easily, but it shouldn’t look shiny or melted. If it’s too warm, the cake will have a greasy texture and won’t rise properly.
