Tropical Bobby Flay Coconut Cake Recipe with Bold Flavors

Name: Tropical Bobby Flay Coconut Cake Recipe with Bold Flavors
Total time: 85 min
Ingredients: 5 eggs (extra-large, at room temperature); 3 cups all-purpose flour; 1 cup milk; 1 lb (454 g) cream cheese (at room temperature); 1 lb (454 g) confectioners’ sugar (sifted); ¾ lb (340 g) (3 sticks) unsalted butter (at room temperature, plus more for greasing the pans); ½ lb (227 g) (2 sticks) unsalted butter (at room temperature); 2 cups sugar; 1 ½ tsp pure vanilla extract; 1 ½ tsp pure almond extract; ½ tsp kosher salt; ¼ tsp pure almond extract; ¾ tsp pure vanilla extract; 1 tsp baking powder; ½ tsp baking soda; 4 oz (113 g) sweetened shredded coconut; 6 oz (170 g) sweetened shredded coconut

www.urbanorganic.com

Enjoy Bobby Flay's mouthwatering coconut cake recipe for a slice of tropical paradise on your plate. A single bite will transport you to a beachy haven where sweet dreams come true!

View full recipe on www.urbanorganic.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.urbanorganic.com.

Share this recipe:

Cooking tools:

Ingredients

5 eggs (extra-large, at room temperature)
3 cups all-purpose flour
1 cup milk
1 lb (454 g) cream cheese (at room temperature)
1 lb (454 g) confectioners’ sugar (sifted)
¾ lb (340 g) (3 sticks) unsalted butter (at room temperature, plus more for greasing the pans)
½ lb (227 g) (2 sticks) unsalted butter (at room temperature)
2 cups sugar
1 ½ tsp pure vanilla extract
1 ½ tsp pure almond extract
½ tsp kosher salt
¼ tsp pure almond extract
¾ tsp pure vanilla extract
1 tsp baking powder
½ tsp baking soda
4 oz (113 g) sweetened shredded coconut
6 oz (170 g) sweetened shredded coconut