Coconut Layer Cake

Submitted by St. Croix Cook

"This layered coconut cake is an adaptation from a Bobby Flay throwdown episode. I have used a lot of "cheats" to minimize the prep time and cost while still delivering a great cake for those who love coconut."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Yields: 8 large pieces
• Serves: 8

ingredients

• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon coconut extract
• 18 ounces white cake mix
• 3 egg whites (or as called for by your cake mix)
• 1⁄3 cup oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1 teaspoon coconut extract
• 1 cup whole milk (or half and half)
• 3 1⁄2 ounces instant coconut cream pudding mix
• 1 tablespoon coconut rum (Malibu)
• 1⁄2 cup heavy cream
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 1⁄2 cups coconut flakes (sweetened)

directions

1. Syrup: Make a simple syrup by adding the water and sugar together, bring to a gentle boil for 5 minutes and then remove from heat to cool.
2. After the mixture is cool, stir in the coconut flavoring.
3. This will be used later during the assembly step.
4. Cake: Prepare the boxed cake mix as described and add the coconut flavoring.
5. Split the batter into two 9" cake pans and bake as directed.
6. Cool in the pans for 10 minutes and then allow to cool completely on a wire rack.
7. Custard: Prepare the instant pudding mix using the package directions but use only 1 cup of whole milk.
8. After the pudding is set, stir in the coconut rum and allow to chill.
9. Filling: Combine half of the custard with the heavy cream and whip until soft peaks form.
10. Buttercream Frosting: Beat the butter and sugar together until light and fluffy, add the remaining custard and beat until smooth.
11. Toasted coconut: Place coconut on a baking sheet and place into a 325 oven for 10 minutes, stirring once.
12. Turn off oven and let coconut sit in the oven until dry and crunchy, remove and allow to cool.
13. Assembly: Using a serrated knife, trim off any crown from each cake.
14. Place one cake onto a plate and brush with the syrup mixture.
15. Cover the cake with the filling and spread evenly around cake with a spatula.
16. Apply more of the syrup to the second cake's cut side.
17. Place the second cake onto the filling, cut side down.
18. Brush any remaining syrup onto the sides of the cake.
19. Using a spatula, frost the cake with the buttercream frosting.
20. Sprinkle the toasted coconut onto the sides and top of the cake.

Reviews

[kit in NO]

First, I must qualify my review by saying that I am a novice baker (but am not adverse to trying anything). The cake layers were delicate and broke and were a mess to work with (no way to patch them), BUT the whole thing tasted 5 * amazing... I will definitely make this again, but I need a firmer cake "base" (I think it should also be at least 3 layers). Perhaps I should not have used a white cake mix. Will try again using another brand of white cake mix (I used Betty Crocker). I will also try a white angel food cake to see if it holds up better. Thank you for developing this recipe. P.S. Make sure to refrigerate this cake as the filling and the icing will melt. Thanks again!