Comments on: Bobby Flay’s Throwdown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

By: Cathy

Cathy — Mon, 24 Jun 2019 22:05:14 +0000

In reply to Linda. Vanilla

By: Linda

Linda — Sun, 16 Jun 2019 19:04:02 +0000

Can I substitute something for the rum?

By: Cathy

Cathy — Sun, 29 Apr 2018 12:56:00 +0000

In reply to Evy Kinnear. I use canned.

By: Evy Kinnear

Evy Kinnear — Fri, 27 Apr 2018 19:08:14 +0000

Do you use canned coconut milk or the one in the dairy dept? I have made it before and it is wonderful. I used the canned milk, but always wanted to double check and the video is not available online…thank you for the photos..

By: Cathy

Cathy — Mon, 02 Jan 2017 06:12:34 +0000

In reply to Laurie. I'm sorry I do not. Have never baked in a high altitude kitchen.

By: Laurie

Laurie — Sat, 31 Dec 2016 14:26:00 +0000

Do you have any suggestions for high altitude adjustments to this recipe? I live at 5200′ above sea level, and would like to try this recipe for an upcoming birthday celebration! It looks divine!

By: Cathy

Cathy — Fri, 01 Apr 2016 23:58:32 +0000

In reply to Mihaela Riposan. Vanilla beans are available in almost all stores or online, there is really no good substitution for the flavor. A regular stick of butter here in the United States is 8 Tablespoons. Just cut your butter into smaller slices.

By: Mihaela Riposan

Mihaela Riposan — Fri, 01 Apr 2016 11:56:47 +0000

Hi,
I am thinking of making this cake for a burthday. I live in Toronto. I do not know where to get the vanilla bean, firstly. Is there any substitute in case I cannot manage to find this here? Also, can you clarify for me this 12 tablespoons of butter slightly cold cut in 12 slices? I do not understand if each tablespoon has to be cut in 12 slices or the 12 tablespoons are the 12 slifes. Can you also give me a weight size of the butter?

By: Raenee

Raenee — Mon, 18 Jan 2016 01:57:55 +0000

I made this awesome cake and it was sheer perfection. Yes, It is a labor of love but fun and challenging. WHEN I make it the next time, I will do parchment in my my cake pans on the bottom and also do a ring around the sides. I will also make some cardboard rounds for ease of handling, this cake it worth it!! I will also reduce my simple syrup down further and use it all. I did add additional powdered sugar to the frosting as it was too buttery and I cut the thickness down with a little coconut milk which worked great. The crumb on the cake was excellent.

By: Gerry

Gerry — Sun, 17 Jan 2016 15:54:31 +0000

Making this TODAY! looks amazing!