Throwdown's Toasted Coconut Cake

Name: Throwdown's Toasted Coconut Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 1 cake, 12 serving(s)
Ingredients: 2 cups sweetened flaked coconut; 1 1/2 cups water; 1 tablespoon granulated sugar; 3/4 cup sweetened flaked coconut; 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; 3/4 cup coconut custard, cold (recipe above); 3/4 cup heavy cream, very cold; 1 1/2 cups unsalted butter, softened; 1/3 cup confectioners' sugar; 3/4 cup coconut custard (recipe above, cold); 1 pinch salt; 2 tablespoons butter, softened 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 sugar; 1 tablespoon baking powder; 1 teaspoon baking powder; 1 teaspoon fine sea salt; 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Submitted by Brandess

"This cake was made by Chef Bobby Flay. He went up against a very famous 12 layer, 12 pound coconut cake and won the throwdown challenge. This is a great cake for a wedding, shower or any event you can think of. I served this at a party and it was a smashing success. By far the most successful dessert I have served. Note the prep time does not include the 2 hour chilling time for the Coconut Custard."

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Ready In:: 1hr 5mins
Ingredients:: 29
Yields:: 1 cake
Serves:: 12

ingredients

TOASTED COCONUT
2 cups sweetened flaked coconut
COCONUT SIMPLE SYRUP
1 ¹⁄₂ cups water
1 tablespoon granulated sugar
³⁄₄ cup sweetened flaked coconut
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
COCONUT FILLING
³⁄₄ cup coconut custard, cold (recipe above)
³⁄₄ cup heavy cream, very cold
COCONUT BUTTERCREAM
1 ¹⁄₂ cups unsalted butter, softened
¹⁄₃ cup confectioners' sugar
³⁄₄ cup coconut custard (recipe above, cold)
1 pinch salt
CAKE
2 tablespoons butter, softened 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 sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

directions

For 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.
For 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.
For 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.
For the filling: Combine the custard and cream in a bowl and whip until soft peaks form.
For 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.
For 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.