Tropical Coconut Dream Cake
Indulge in the rich layers of Tropical Coconut Dream Cake, a decadent dessert that combines the comforting essence of vanilla custard with the tropical delight of toasted coconut. This impressive cake features a moist and fluffy coconut-infused sponge layered with creamy coconut custard and whipped cream, all enveloped in a luscious coconut buttercream. Perfect for celebrations or any gathering, this delightful creation will leave everyone swooning with every bite. Your taste buds will be transported to a sunny beach getaway with this showstopper recipe inspired by renowned chef Bobby Flay!
N/A
Servings
N/A
Calories
29
Ingredients
Ingredients
sweetened flaked coconut
2 cups (toasted)
water
1 1/2 cups (for simple syrup)
granulated sugar
1 tablespoon (for simple syrup)
sweetened flaked coconut
3/4 cup (for filling)
whole milk
3/4 cup (for custard)
unsweetened coconut milk
3/4 cup (for custard)
vanilla bean
1/2 (seeds scraped)
large egg yolks
4 (for custard)
granulated sugar
1/3 cup (for custard)
cornstarch
3 tablespoons
coconut rum
2 teaspoons (recommended Malibu)
pure vanilla extract
1/2 teaspoon
coconut custard
3/4 cup (cold)
very cold heavy cream
3/4 cup (for filling)
unsalted butter
1 1/2 cups (softened)
confectioners' sugar
1/3 cup
coconut custard
3/4 cup (for buttercream, cold)
fine sea salt
1 pinch
softened butter
2 tablespoons (for pans)
cake flour
2 1/4 cups (plus more for pans)
whole milk
1 cup (at room temperature)
large egg whites
6 (at room temperature)
vanilla bean
1 (split and seeds scraped)
pure vanilla extract
1/2 teaspoon
granulated sugar
1 3/4 cups
baking powder
1 tablespoon
baking powder
1 teaspoon
fine sea salt
1 teaspoon
unsalted butter
12 tablespoons (cut into 12 pieces, slightly cold)
Instructions
1
Preheat the oven to 325°F for toasting coconut. Spread 2 cups of sweetened flaked coconut evenly on a baking sheet and toast until lightly golden brown, about 8 to 10 minutes, stirring once. Turn off the oven and leave the coconut inside to dry out for an additional 15 minutes.
2
For the simple syrup, combine 1 1/2 cups water and 1 tablespoon of granulated sugar in a saucepan. Bring to a boil, then add 3/4 cup sweetened flaked coconut. Remove from heat and let sit for 30 minutes to 4 hours. Strain the liquid back into a clean saucepan, bring to a boil, and reduce slightly for about 5 minutes. Allow it to cool.
3
To prepare the coconut custard, combine 3/4 cup whole milk, 3/4 cup unsweetened coconut milk, and the scraped seeds of 1/2 vanilla bean in a medium saucepan. Bring to a low simmer, stirring gently.
4
In a separate large bowl, whisk together 4 large egg yolks, 1/3 cup granulated sugar, and 3 tablespoons cornstarch until smooth. Gradually whisk the warm milk mixture into the egg mixture, and then return it to the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and reaches a boil. Remove from heat, stir in 2 teaspoons coconut rum and 1/2 teaspoon vanilla extract. Cool to room temperature, then cover with plastic wrap and chill for at least 2 hours.
5
For the filling, whisk together the cold coconut custard and 3/4 cup very cold heavy cream in a bowl until soft peaks form.
6
For the buttercream, beat 1 1/2 cups softened unsalted butter with 1/3 cup confectioners' sugar in a stand mixer until fluffy, about 4 minutes. Add the 3/4 cup cold coconut custard and a pinch of fine sea salt, mixing until smooth.
7
Preheat the oven to 350°F. Prepare two 9x2-inch round cake pans by buttering and flouring them, lining the bottoms with parchment paper.
8
In a medium bowl, whisk together 1 cup whole milk, 6 large egg whites, the scraped seeds of 1 vanilla bean, and 1/2 teaspoon vanilla extract.
9
In the bowl of a stand mixer, combine 2 1/4 cups cake flour, 1 3/4 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking powder, and 1 teaspoon fine sea salt. While mixing on low speed, add 12 tablespoons of slightly cold butter piece by piece until the mixture resembles moist crumbs. Add the milk mixture (reserving 1/2 cup), and beat at medium speed until pale and fluffy, about 1 1/2 minutes. Add the reserved milk mixture and continue mixing on medium speed for an additional 30 seconds or until combined. Scrape the sides and mix for an additional 20 seconds.
10
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack, removing parchment paper. Allow the cakes to cool completely for 45 minutes.
11
To assemble, horizontally slice each cake into 2 layers. Set aside 1 of the flat bottom layers for the top. Place another layer cut side up on a cardboard round, brush with some of the coconut simple syrup, and spread 1/3 of the coconut filling over it, leaving a 1/2-inch border. Repeat with remaining layers. Brush the cut side of the reserved layer with syrup and place it cut side down on top of the cake.
12
Frost the top and sides of the cake with coconut buttercream. Pat the toasted coconut onto the sides and sprinkle any remaining coconut on the top of the cake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Coconut Dream Cake?
It is a decadent dessert that combines vanilla custard with toasted coconut, featuring moist coconut-infused sponge layers, coconut custard filling, and a luscious coconut buttercream.
Who inspired this Tropical Coconut Dream Cake recipe?
This showstopper recipe is inspired by the renowned chef Bobby Flay.
How do I toast the coconut for this recipe?
Preheat the oven to 325 degrees Fahrenheit, spread 2 cups of sweetened flaked coconut on a baking sheet, and toast for 8 to 10 minutes until golden brown.
What should I do after the coconut finishes toasting?
Turn off the oven and leave the coconut inside for an additional 15 minutes to allow it to dry out properly.
How is the coconut simple syrup prepared?
Boil water and sugar, add flaked coconut, let it steep for 30 minutes to 4 hours, then strain and reduce the liquid slightly for 5 minutes.
What are the ingredients for the coconut custard?
The custard is made from whole milk, unsweetened coconut milk, vanilla bean seeds, egg yolks, sugar, cornstarch, coconut rum, and vanilla extract.
How do I cook the coconut custard?
Whisk egg yolks, sugar, and cornstarch, then gradually add warm milk. Cook over medium heat, whisking constantly until the mixture thickens and boils.
Is there a specific rum recommended for the custard?
Yes, the recipe recommends using Malibu coconut rum for the best flavor.
How long does the coconut custard need to chill?
The custard should be cooled to room temperature and then chilled in the refrigerator for at least 2 hours.
How do I make the cake filling?
Whisk together the cold coconut custard and very cold heavy cream until soft peaks form.
What goes into the coconut buttercream?
The buttercream consists of softened unsalted butter, confectioners' sugar, cold coconut custard, and a pinch of fine sea salt.
How long should I beat the butter for the buttercream?
Beat the butter and sugar in a stand mixer until fluffy, which should take about 4 minutes.
What temperature should the oven be for the cake layers?
The oven should be preheated to 350 degrees Fahrenheit for baking the cake layers.
How should I prepare the cake pans?
Butter and flour two 9x2-inch round cake pans and line the bottoms with parchment paper.
What type of flour is used in this cake?
Cake flour is used to ensure the sponge is moist and fluffy.
How is the butter incorporated into the cake batter?
Mix 12 tablespoons of slightly cold butter piece by piece into the dry ingredients until the mixture resembles moist crumbs.
How long do the cake layers bake?
The layers should bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
What is the cooling process for the cakes?
Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack and let them cool completely for 45 minutes.
How many layers does the final cake have?
The two baked cakes are sliced horizontally to create a total of 4 cake layers.
How is the simple syrup used during assembly?
Brush the cut side of each cake layer with the coconut simple syrup before adding the filling.
How much filling should be spread between layers?
Spread 1/3 of the coconut filling over each layer, leaving a 1/2-inch border at the edges.
Which layer should be used as the top of the cake?
Use one of the flat bottom layers for the top, placing it cut side down.
How do I decorate the outside of the cake?
Frost the top and sides with coconut buttercream, then pat toasted coconut onto the sides and sprinkle the rest on top.
What kind of vanilla is required?
The recipe uses both vanilla bean seeds and pure vanilla extract for a deep flavor.
Can I use regular granulated sugar for the simple syrup?
Yes, the simple syrup requires 1 tablespoon of granulated sugar.
What size are the cake pans?
The recipe calls for two 9x2-inch round cake pans.
Do I need to use room temperature eggs?
Yes, the recipe specifies using 6 large egg whites at room temperature for the batter.
What is the purpose of cornstarch in the recipe?
Cornstarch is used as a thickening agent for the coconut custard.
How do I ensure the buttercream is smooth?
Mix the cold coconut custard into the beaten butter and sugar until the mixture is smooth.
Is this cake suitable for celebrations?
Yes, this impressive and delightful creation is perfect for celebrations or any gathering.