Toasted Coconut Cake Bobby Flay Recipes

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TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with 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 pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
  • Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
  • Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
  • Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third 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 the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine 1 1/2cups water and the sugar in a saucepan and bring 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 cook until the mixture is slightly reduced, about 5 minutes. Let cool.

ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 6-layer cake

Number Of Ingredients 5

2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting

Steps:

  • Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
  • Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
  • Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
  • Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

TOASTED COCONUT CAKE (BOBBY FLAY)



Toasted Coconut Cake (Bobby Flay) image

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity.

Provided by evelynathens

Categories     Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 29

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 very cold heavy cream
1 1/2 cups unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above, cold)
1 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 baking powder
1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • 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.

Nutrition Facts : Calories 1371.6, Fat 85.6, SaturatedFat 56.5, Cholesterol 382.5, Sodium 783.4, Carbohydrate 142.5, Fiber 2.1, Sugar 75.6, Protein 13.9

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM



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

Provided by Bobby Flay

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 28

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

Steps:

  • 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.
  • 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.
  • 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.
  • Combine the custard and cream in a bowl and whip until soft peaks form.
  • 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.
  • 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.
  • 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.

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



Bobby Flay's German Chocolate Cake with Coconut-Pecan Cajeta Frosting image

Yield one 4-layer cake

Number Of Ingredients 35

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 finely chopped pecans, toasted, for garnish
Coconut Whipped Cream (recipe follows), for serving
1 1/2 cups heavy cream, very cold
1/4 cup cream of coconut, such as Coco Lopez
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract

Steps:

  • To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
  • Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
  • To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
  • To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
  • Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

THROWDOWN'S TOASTED COCONUT CAKE



Throwdown's Toasted Coconut Cake image

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.

Provided by Brandess

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 29

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

Steps:

  • 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.

Nutrition Facts : Calories 914.4, Fat 57, SaturatedFat 37.6, Cholesterol 255, Sodium 525.3, Carbohydrate 95, Fiber 1.4, Sugar 50.4, Protein 9.3

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GLUTEN FREE COCONUT CAKE - BASED ON BOBBY FLAY'S TOASTED …
May 7, 2020 - Gluten-Free Coconut Cake has four layers of tender cake bursting with coconut flavor! A dessert recipe that is worthy of any special occasion. May 7, 2020 - Gluten-Free Coconut Cake has four layers of tender cake bursting with coconut flavor! A dessert recipe that is worthy of any special occasion. Pinterest. Today. Explore. When the auto-complete results …
From pinterest.co.uk


BOBBY FLAY S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
Jun 11, 2019 - A blog dedicated to delicious, homemade food, travel and lifestyle.
From pinterest.ca


BOBBY FLAY’S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
2010-11-27 Directions. First make the simple syrup by bringing 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 int a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 15 minutes. Let cool.
From noblepig.com


BOBBY FLAY'S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
Bobby Flay's Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Noble Pig. minutes; Serves 12 Save SIMPLIFY DINNER TIME. See what your friends are making; Save recipes that look good to you; Make a meal plan with 1-click; Automatic shopping list; DOWNLOAD THE FREE IPHONE APP. INGREDIENTS. 6. Egg whites, large. 4. …
From favoreatsapp.com


BOBBY FLAY’S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
Apr 29, 2014 - Bobby Flay’s Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe. Apr 29, 2014 - Bobby Flay’s Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From in.pinterest.com


NYESISTAS RECIPES: THROWDOWN'S TOASTED COCONUT CAKE
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream My favorite ever Throwdown was the Coconut Cake episode, where Bobby Flay has to challenge his favorite coconut cake baker. Doug says it's the only one where Bobby seems genuinely dismayed about winning! This cake just looks A-MAZ-ING. I've always wanted to make it ...
From nyesistas.blogspot.com


BOBBY FLAY'S DECADENT GERMAN CHOCOLATE CAKE - CBS NEWS
2010-10-13 Butter two 9-inch round cake pans and line the bottoms with parchment paper. 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. 3. Melt the butter in a medium ...
From cbsnews.com


BOBBY FLAY'S COCONUT CAKE RECIPE - THERESCIPES.INFO
trend noblepig.com. For the cake, preheat oven to 350 o F. Butter and flour 2 ( 9 x 2 inch) round cake pans.. 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.
From therecipes.info


GLUTEN FREE COCONUT CAKE - BASED ON BOBBY FLAY'S …
Preheat oven to 325°F. Spread 2 cups of the coconut evenly on a baking sheet and toast for 10 to 12 minutes, stirring every 3 or 4 minutes until lightly golden brown. Leave on the basking sheet and set aside to cool. Combine the water and sugar in a saucepan and bring just to a boil.
From cupcakesandkalechips.com


THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
2018-08-02 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; …
From mastercook.com


BOBBY FLAY’S THROWDOWN TOASTED COCONUT CAKE WITH COCONUT …
Mar 31, 2016 - Bobby Flay’s Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe Desserts with water, granulated sugar, sweetened coconut flakes, whole milk, unsweetened coconut milk, vanilla bean seeds, large egg yolks, granulated sugar, corn starch, coconut rum, vanilla extract, custard, heavy cream, unsalted butter, confectioners …
From pinterest.ca


GLUTEN FREE COCONUT CAKE - BASED ON BOBBY FLAY'S TOASTED …
Mar 3, 2022 - Gluten-Free Coconut Cake has four layers of tender cake bursting with coconut flavor! A dessert recipe that is worthy of any special occasion. Mar 3, 2022 - Gluten-Free Coconut Cake has four layers of tender cake bursting with coconut flavor! A dessert recipe that is worthy of any special occasion. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.co.uk


EASY AND MOIST SOUTHERN COCONUT CAKE RECIPE WITH COCONUT MILK …
How to Make Homemade Coconut Mayonnaise - Healthy Coconut Recipes. References: This coconut cake recipe was adapted from Bobby Flay’s "Toasted Coconut Cake with Coconut Filling and Coconut Butter Cream" from the famous book: Bobby Flay, Stephanie Banyas and Miriam Garron. 2010. Bobby Flay's Throwdown!:
From culinaryphysics.blogspot.com


THE BEST TOASTED COCONUT CAKE - BUTTERY SWEET
2019-04-08 Instructions. Preheat your oven and prepare 3 6" cake pans with goop recipe (see notes) Combine all dry ingredients except sugar into a medium mixing bowl and set aside for now. Combine milk into a small container with coconut extract and set aside. Add butter into a large mixing bowl or the bowl of a stand mixer.
From butterysweet.com


TOASTED COCONUT CAKE | KING ARTHUR BAKING
Instructions. To make the cake: Preheat the oven to 350°F. Grease two 8" cake pans. Whisk together the all-purpose flour, baking powder, and salt; set aside. In a large mixing bowl, beat together the butter, sugar, and coconut flour until well blended, 2 to 3 minutes. Mix in the vanilla and coconut flavor. Add the eggs one at a time, mixing ...
From kingarthurbaking.com


BOBBY FLAYS GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN
Ingredients. 2 1/4 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon fine salt; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
From plain.recipes


BEST BOBBY FLAY RECIPES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Recipes available for personal use and not for re-sale or posting online.
From keeprecipes.com


TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM …
Summer Butter Bean Salad with Hot Sauce Vinaigrette. Trending Recipes. Crispy Fried Tofu Sandwich
From private.blog-guru.web.id


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