THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM
FOR THE TOASTED COCONUT:
2 cups sweetened flaked coconut
FOR THE COCONUT SIMPLE SYRUP:
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
FOR THE COCONUT CUSTARD:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
FOR THE COCONUT FILLING:
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
FOR THE COCONUT BUTTERCREAM:
3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt
FOR THE CAKE:
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
TO PREPARE THE TOASTED COCONUT:
Preheat oven to 325 degrees F.
Spread the coconut evenly onto a baking sheet and toast until lightly golden
brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut
sit in the oven until very dry and crunchy, about 15 minutes longer.
TO MAKE THE SIMPLE SYRUP:
Bring water and sugar to a boil. Stir in the coconut, remove from the heat and
let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a
clean saucepan, bring to a boil and let cook until the mixture is slightly
reduced, about 5 minutes. Let cool.
TO MAKE THE CUSTARD:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan
and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk
the warm milk into the egg mixture then return the mixture to the pot over
medium heat and bring to a boil, whisking constantly, until thickened. Scrape
the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to
room temperature then cover with plastic wrap and refrigerate until cold, at
least 2 hours.
TO MAKE THE FILLING:
Combine the custard and cream in a bowl and whip until soft peaks form.
TO MAKE THE BUTTERCREAM:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment
until light and fluffy, about 4 minutes. Add the coconut custard and salt and
beat until combined and smooth.
TO MAKE THE CAKE:
Preheat oven to 350 degrees F.
Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with
parchment paper.
Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in
a medium bowl.
In the bowl of a mixer fitted with the paddle attachment, mix together the
flour, sugar, baking powder and salt. With mixer running at low speed, add the
butter, one piece at a time and continue beating until mixture resembles moist
crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed
until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low
speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and
beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer.
Divide the batter evenly between the cakes pan and smooth the tops using a
rubber spatula.
Bake until a toothpick inserted into the center comes out with a few crumbs
attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run
a small knife around the side of the pan and invert cakes onto the baking rack,
removing parchment paper, and let cool completely, about 45 minutes.
TO ASSEMBLE:
Using a long serrated knife, slice each cake horizontally into 2 layers.
Reserve 1 of the flat bottom layers for the top of the cake. Place another
layer on a cardboard round cut side up and brush with some of the coconut
simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small
offset metal spatula, spread it into an even layer, leaving a 1/2-inch border
around the edge of the cake. Repeat with 2 more layers. Brush the cut side of
the reserved cake layer with the remaining syrup. Place the layer cut side down
on top of the cake.
Frost the sides and top of the cake with the buttercream. Pat the coconut onto
the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Makes 8 servings
Source: Throwdown with Bobby Flay, Episode: Coconut Cake, Food TV Network, 2008
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