Easy Bobby Flay Coconut Cake Recipe: Fluffy Tropical Delight

Bobby Flay’s coconut cake transforms ordinary baking into an extraordinary culinary adventure.

Sweet, tropical notes dance through each tender crumb of this magnificent dessert.

Subtle almond undertones complement the rich, creamy coconut essence that makes this cake so irresistible.

Professional bakers and home cooks appreciate the delicate balance of flavors and textures.

Soft and moist, the cake promises a luxurious experience with every single slice.

Sophisticated yet approachable, this recipe demonstrates why Bobby Flay remains a celebrated culinary master.

Professional techniques merge with classic comfort to create something truly memorable: prepare to be delighted.

Why Bobby Flay’s Coconut Cake Is a Crowd-Pleaser

• Tropical Texture Delight: Packed with shredded coconut throughout the cake and frosting, this recipe delivers a delightful tropical texture that provides a satisfying crunch and soft, moist mouthfeel in every single bite.
• Quick and Foolproof Baking: Bobby Flay's method makes this cake surprisingly easy to prepare, with straightforward mixing techniques that even novice bakers can master in under two hours, creating a professional-looking dessert without complicated steps.
• Flavor Explosion Combo: The strategic blend of vanilla and almond extracts creates a sophisticated taste profile that elevates the traditional coconut cake, offering a complex yet harmonious flavor that tantalizes taste buds with every slice.
• Versatile Celebration Centerpiece: Perfect for special occasions like birthdays, summer gatherings, or holiday events, this cake serves as a stunning dessert that impresses guests while delivering a comforting, homemade feel with its beautiful coconut-covered exterior.

Must-Haves for Bobby Flay’s Coconut Cake

• All-Purpose Flour: Fine, standard flour that provides structure and lightness to the cake.
• Granulated Sugar: Sweet ingredient that helps create a tender cake texture.
• Butter: Unsalted butter adds richness and helps create a smooth cake batter.
• Eggs: Binding agent that provides structure and moisture to the cake.

• Milk: Adds moisture and helps create a smooth cake texture.
• Vanilla Extract: Classic flavoring that enhances the cake's overall taste.
• Almond Extract: Provides a subtle, nutty background flavor.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Baking Soda: Assists in creating a soft, even cake crumb.
• Salt: Balances and enhances the other flavors in the cake.
• Coconut: Shredded coconut adds texture and a tropical flavor to the cake.

• Cream Cheese: Provides a tangy, creamy base for the frosting.
• Confectioners' Sugar: Sweetens and thickens the frosting.
• Butter: Adds richness and helps create a smooth frosting consistency.
• Vanilla Extract: Enhances the frosting's flavor profile.
• Almond Extract: Complements the cake's flavor with a subtle nuttiness.

Baking Bobby Flay’s Coconut Cake Made Simple

Step 1: Prepare the Oven and Cake Pans

Preheat the oven to 350°F (175°C). Line 2 9-inch round cake pans with parchment paper. Grease the pans and dust lightly with flour.

Step 2: Cream Butter and Sugar

In an electric mixer with a beater attachment, combine butter and sugar. Mix on medium-high speed for 3-5 minutes until the mixture becomes light yellow and fluffy.

Step 3: Add Eggs and Extracts

Crack eggs into a separate bowl. Add eggs one at a time to the butter mixture on medium speed. Scrape down the bowl sides during mixing. Mix in vanilla and almond extracts thoroughly. The mixture might look slightly curdled, which is normal.

Step 4: Combine Dry Ingredients and Milk

• Flour
• Baking powder
• Baking soda
• Salt

Add dry ingredients and milk to the batter in 3 alternating portions, starting with dry ingredients and ending with milk. Mix on low speed. Gently fold in of coconut using a plastic spatula.

Step 5: Prepare Cake Batter

Divide batter evenly between the 2 prepared pans. Smooth the tops with a knife.

Step 6: Bake the Cake

Bake in the center of the oven for 45-55 minutes. Look for golden tops and a clean cake tester. Cool cakes for 30 minutes on a baking rack, then transfer to another rack to cool completely.

Step 7: Create Cream Cheese Frosting

• Cream cheese
• Butter
• Vanilla extract
• Almond extract

Gradually add confectioners’ sugar, mixing until almost smooth. Do not whip the frosting.

Step 8: Assemble and Decorate the Cake

Place first cake layer on a serving plate, top side down. Spread frosting. Add second layer top side up. Frost the top and sides. Sprinkle and press coconut onto the cake’s surface. Let sit at room temperature before serving.

Tips for a Soft and Moist Coconut Cake

• Prevent Frosting Failure: Cool cake layers entirely to room temperature before applying creamy coconut frosting.
• Protect Texture Quality: Mix batter gently to maintain light, tender cake structure without developing tough gluten.
• Select Premium Ingredients: Choose high-quality sweetened coconut for authentic, rich flavor profile throughout dessert.
• Check Ingredient Temperatures: Pull butter, eggs, and milk out of refrigerator 30-45 minutes before baking for seamless blending.
• Eliminate Sugar Lumps: Sift powdered sugar through fine-mesh strainer to create silky, smooth frosting without annoying clumps.

Keeping Bobby Flay’s Coconut Cake Fresh

• Refrigerator Shield: Protect your coconut cake's moisture and flavor by wrapping it tightly in plastic wrap or placing it in an airtight container. Refrigeration helps maintain freshness and prevents the cake from drying out, keeping those delicate coconut layers perfectly moist for up to 5 days.
• Freezer Preservation: Slice the cake into individual portions before freezing for easy future enjoyment. Wrap each slice carefully in plastic wrap, then place in a freezer-safe container or zip-top bag to prevent freezer burn. Frozen cake stays delicious for 2-3 months, ready to thaw and devour whenever a sweet craving hits.
• Room Temperature Trick: If you're planning to enjoy the cake within 1-2 days, store it at room temperature in a cake dome or covered container.

Creative Spins on Coconut Cake by Bobby Flay

• Tropical Paradise Cake: Replace almond extract with rum extract and add crushed pineapple between cake layers for a Hawaiian-inspired version.
• Chocolate Coconut Dream: Fold melted dark chocolate into half the batter and create a marbled effect, then sprinkle chocolate shavings on top of the frosted cake.
• Nutty Coconut Crunch: Mix chopped macadamia nuts into the batter and toast the coconut before sprinkling on the cake for extra depth and texture.
• Citrus Coconut Splash: Add orange zest to the cake batter and mix a bit of fresh lime juice into the cream cheese frosting for a bright, refreshing flavor profile.

Sweet Ending for Bobby Flay’s Coconut Cake

Coconut cake magic emerges from Bobby Flay’s masterful recipe, offering pure culinary elegance.

Layers of delicate sweetness meld with creamy frosting, creating an irresistible dessert experience.

Coconut’s rich texture transforms each slice into a celebration of flavor.

Home bakers can recreate this restaurant-quality masterpiece with simple ingredients and careful technique.

Weekend gatherings deserve such spectacular centerpiece desserts that spark conversation and delight.

Readers, dive into this coconut cake adventure – snap a photo, share your creation, and tag fellow baking enthusiasts to spread delicious inspiration.

Bobby Flay Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Bobby Flay’s coconut cake delivers a tropical paradise of sweetness and rich texture. Layers of moist coconut-infused cake embrace creamy frosting, offering a delightful escape to Caribbean-inspired indulgence you won’t want to miss.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 extra-large eggs, at room temperature
• 3 cups all-purpose flour
• 1 cup milk
• 1 pound cream cheese, at room temperature
• 1 pound confectioners’ sugar, sifted

Butter and Fat Ingredients:

• ¾ pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• ½ pound (2 sticks) unsalted butter, at room temperature
• 2 cups sugar

Flavor and Texture Enhancers:

• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons pure almond extract
• ½ teaspoon kosher salt
• ¼ teaspoon pure almond extract
• ¾ teaspoon pure vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 ounces sweetened shredded coconut
• 6 ounces sweetened shredded coconut

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 9-inch (23-centimeter) round cake pans with parchment paper, then lightly grease and dust with flour to prevent sticking.
2. In an electric mixer fitted with a beater attachment, cream together butter and sugar at medium-high speed for 3-5 minutes until the mixture becomes pale and fluffy. Crack eggs into a separate small bowl.
3. Gradually incorporate eggs into the butter mixture, one at a time, while mixing at medium speed. Pause to scrape down the bowl’s sides. Mix in vanilla and almond extracts thoroughly, understanding the mixture might appear slightly curdled.
4. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Alternately add dry ingredients and milk to the batter in three stages, beginning and ending with dry ingredients. Mix on low speed until just combined. Gently fold in shredded coconut using a silicone spatula.
5. Evenly distribute batter between prepared cake pans, smoothing the tops with an offset spatula to ensure uniform baking.
6. Bake in the center of the oven for 45-55 minutes, or until the cake tops turn golden brown and a cake tester inserted comes out clean. Allow cakes to cool in pans for 30 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, blend cream cheese, butter, vanilla, and almond extract using an electric mixer with a paddle attachment on low speed. Gradually incorporate confectioners’ sugar, mixing until just smooth without overwhipping.
8. Place the first cake layer on a serving plate with the bottom facing upward. Spread a generous layer of frosting. Position the second cake layer on top, with the rounded side facing up. Frost the entire cake, then generously sprinkle and press shredded coconut onto the top and sides for a decorative finish. Store at room temperature until serving.

Notes

• Room-temperature eggs and butter blend more evenly, creating a silkier cake texture.
• Gently fold ingredients to maintain air pockets, giving the cake a lighter crumb.
• Sweetened coconut adds more depth and caramelized notes compared to unsweetened varieties.
• Sifting sugar eliminates clumps, resulting in a velvety, professional-looking frosting finish.
• Completely cooled cake prevents frosting from sliding off and maintains crisp decorative edges.
• Parchment paper prevents sticking and ensures easy cake removal from the pan.
• Check cake doneness by inserting a toothpick – it should come out with a few moist crumbs.
• Store cake covered at room temperature for maximum freshness up to 3 days.
• Refrigerate if using cream cheese frosting to prevent spoilage.
• Freeze unfrosted layers wrapped tightly for up to one month for make-ahead convenience.

• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 616
• Sugar: 43 g
• Sodium: 290 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 128 mg