Print

Ina Garten’s Coconut Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 73 reviews

Ina Garten’s Coconut Cake is a moist and flavorful layered cake featuring shredded coconut in both the batter and frosting, perfect for any special occasion or dessert craving.

Ingredients

Units Scale

Cake

  • 3/4 lb (3 sticks) unsalted butter (at room temperature, plus more for greasing the pans)
  • 2 cups sugar
  • 5 large eggs (at room temperature)
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract
  • 3 cups all-purpose flour (plus more for dusting the pans)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt – 1/2 teaspoon kosher salt
  • 1 cup milk
  • 4 oz sweetened shredded coconut

Frosting

  • 1 lb cream cheese (at room temperature)
  • 1/2 lb (2 sticks) unsalted butter (2 sticks of unsalted butter, at room temperature)
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 lb confectioners’ sugar (sifted)
  • 6 oz sweetened shredded coconut

Instructions

  1. Preheat the oven. Preheat your oven to 350 degrees.
  2. Prepare pans. Prepare two 9-inch round cake pans lining them with parchment paper, greasing them, and lightly dusting them with flour.
  3. Cream butter and sugar. Cream the butter and sugar with an electric mixer using a paddle attachment on medium-high speed.
  4. Mix until fluffy. Mix for 3 to 5 minutes until they turn light yellow and fluffy.
  5. Add eggs. Add the eggs one at a time with the mixer still on medium speed, scraping down the bowl once during mixing.
  6. Add extracts. Add the vanilla and almond extracts and mix well. Don’t worry if the mixture appears curdled.
  7. Sift dry ingredients. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  8. Add dry ingredients and milk. Add the dry ingredients (mixed together in step 7) and the milk to the batter with the mixer on low speed in the following way: i) 1/3 milk ii) 1/3 dry ingredients iii) 1/3 milk iv) 1/3 dry ingredients v) 1/3 milk vi) 1/3 dry ingredients.
  9. Mix until combined. Mix until combined.
  10. Fold in coconut. Fold in the coconut using a rubber spatula.
  11. Pour batter into pans. Pour the batter into the pans and smooth the tops with a knife.
  12. Bake cake. Bake in the oven for 45 to 55 minutes until the tops turn brown and a knife comes out clean.
  13. Set aside cakes. Set aside the cakes for 30 minutes.
  14. Cool cakes. Turn them out onto a wiring rack to finish cooling.
  15. Prepare frosting. Combine the cream cheese, butter, vanilla, and almond extract with a mixer on low speed.
  16. Add sugar. Add the confectioner’s sugar and mix until just smooth, avoiding overmixing.
  17. Assemble cake. Place one layer on a flat serving plate with the top side down and spread frosting over it.
  18. Add second layer. Place the second layer on top, top side up, and frost the top and sides of the cake.
  19. Decorate and serve. Decorate by sprinkling coconut on top and lightly pressing more coconut onto the sides. Serve the cake at room temperature.

Notes

  • Don’t worry if the mixture appears curdled after adding extracts.
  • Avoid overmixing the frosting to keep it smooth.
  • Serve the cake at room temperature for best flavor and texture.

Find it online: https://yumfoodusa.com/ina-gartens-coconut-cake-recipe/