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Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

This recipe guides you through creating a multi-layered Toasted Coconut Cake, featuring a tender cake infused with vanilla, a rich coconut custard filling, and a luscious coconut buttercream. It culminates in a decadent dessert, showcasing various coconut textures and flavors, perfect for a celebratory occasion or a sophisticated treat.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 6 hours 35 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 9973.3 kcal

Equipment

  • 1 Baking Sheet For toasting coconut
  • 1 Saucepan and Whisk For making coconut custard
  • 1 Electric Mixer Stand or hand mixer for cake batter and buttercream
  • 3 Round Cake Pans Preferably 8-inch, for baking cake layers
  • 1 Mixing Bowls Various sizes for components

Ingredients
  

Main

  • 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 recipe above, cold
  • 3/4 cup very cold heavy cream
  • 3 stick unsalted butter softened
  • 1/3 cup confectioners' sugar
  • 3/4 cup coconut custard recipe above (cold)
  • Pinch fine sea salt
  • 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

Instructions
 

  • 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.

Notes

1. Achieving perfectly toasted coconut is key; stir frequently and watch closely to prevent burning, as it transitions from golden to burnt quickly. Ensure it's completely dry and crunchy after cooling for optimal texture. 2. When making the coconut custard, temper your egg yolks diligently by slowly adding hot liquid to prevent scrambling. Whisk continuously over medium heat until thickened to a pudding-like consistency. Chill it thoroughly before incorporating into the filling and buttercream for proper texture. 3. For the cake batter, ensure all cold ingredients (milk, egg whites, butter) are at room temperature for a smooth, emulsified batter and even rise. Avoid overmixing the cake batter once flour is added, as this can develop gluten and result in a tough cake. Mix only until just combined.