Whipped Coconut Buttercream

Another baking adventure on day 5! Last night my brother, sister-in-law and I went to dinner to a place called Abe Fisher. An absolutely phenomenal place. If you’re ever in Philly, you must try this restaurant. A little pricey, but worth every bite. I highly recommend the dry-aged ribeye and the Hungarian duck. You won’t be disappointed… unless you have shitty tastebuds then maybe… I’m just kidding, but actually I’m not 🙂 But we left there with our belly bursting! Don’t be deceived by the small plates, they add up!

I wanted to try something different for dessert. I used Bobby Flay’s custard and cake recipe and made my own whipped coconut buttercream to go all over the cake. The cake itself looks beautiful and the crumb was soft and spongey. You can really taste the vanilla bean throughout the cake and the coconut custard is a nice addition. Overall a very beautiful and satisfying cake. I used half of the recipe calls for because I’m making a 6-inch cake. Ready to see how I put this masterpiece together?


What you’ll need:

1/2 of Bobby Flay’s Coconut Custard and 1/2 Cake

For the buttercream

1 stick softened unsalted Finlandia butter
1/3 cup Bobby Flay’s Coconut Custard
2 cups confectioner’s sugar
1/4 teaspoon coconut extract
pinch salt

How you’ll do it:

1) In the bowl of a mixer with a whisk attachment, cream butter on medium speed until very fluffy and creamy. About 3 minutes.
2) Add the custard and continue to whisk for about 2 minutes. It WILL LOOK like curdled cheese, but don’t fret. Be patient.
3) Add the confectioner’s sugar and salt and whisk on high for 3-5 minutes or until desired frosting consistency has been reached.
4) Add the coconut extract and fold into the mixture. Set aside.

The assembly

1) Once the cakes have been cooled and you’re ready to assemble the cake, cut the cakes in half with a cake leveler or a serrated knife. Make sure to cut off the top of the cakes first because they do puff up quite a bit and you want an even surface for spreading the custard and buttercream.
2) Place the first layer down onto desired cake serving dish and put 1/4 of remaining coconut custard. Repeat until there is no more custard or cake.
3) Frost the cake with the buttercream and decorate as you wish. I like using an angled icing spatula. Gently pat the toasted coconut along the side of the cake.
4) Personalize with sprinkles or buttercream designs and VOILA! A beautiful coconut custard cake!



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