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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Evenly distribute batter between prepared cake pans, smoothing the tops with an offset spatula to ensure uniform baking.
- 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.
- 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.
- 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