Ina Garten Coconut Cake

Ina Garten Coconut Cake recipe is made with butter, sugar, eggs, vanilla extract, almond extract, flour, baking powder, baking soda, salt, milk, and sweetened shredded coconut the total time required for this recipe is 90 minutes and it serves 12 people.

Try More Ina Garten Recipes:

• Ina Garten Blueberry Lemon Cream Cake
• Barefoot Contessa Morning Glory Muffins
• Ina Garten Dark Chocolate Tart

? Why You’ll Love This Coconut Cake Recipe:

• Rich Flavor: This cake boasts a rich, buttery flavor with hints of vanilla and almond, making every bite delightful.
• Moist Texture: The addition of sweetened shredded coconut ensures a moist and tender crumb that’s simply irresistible.
• Creamy Frosting: The cream cheese frosting adds a tangy sweetness that perfectly complements the coconut cake.
• Simple Ingredients: Made with common pantry staples, this recipe is easy to prepare without the need for special ingredients.

❓ What Is Ina Garten Coconut Cake Recipe?

Ina Garten Coconut Cake is a rich and moist dessert made with butter, sugar, eggs, vanilla and almond extracts, flour, baking powder, baking soda, salt, milk, and sweetened shredded coconut its creamy texture and delightful coconut flavor come from the addition of coconut in both the batter and the frosting.

? Ina Garten Coconut Cake Ingredients

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

For the frosting:

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

? How To Make Ina Garten Coconut Cake

1. Preheat your oven to 350°F (175°C).
2. Grease two 9-inch round cake pans, line them with parchment paper, then grease and lightly dust with flour.
3. In an electric mixer with a paddle attachment, cream the butter and sugar on medium-high for 3-5 minutes until light yellow and fluffy.
4. Crack the eggs into a small bowl. Add the eggs one at a time to the mixer on medium speed, scraping the bowl once during mixing.
5. Add vanilla and almond extracts, mix well (it might look curdled, but that’s okay).
6. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
7. With the mixer on low, alternately add dry ingredients and milk in 3 parts, starting and ending with dry ingredients. Mix until just combined.
8. Fold in 4 ounces of coconut with a rubber spatula.
9. Divide the batter evenly between the two pans and smooth the tops with a knife.
10. Bake in the center of the oven for 45-55 minutes, until the tops are browned and a cake tester comes out clean.
11. Cool the cakes in the pans for 30 minutes, then turn them out onto a baking rack to finish cooling.
12. In an electric mixer with a paddle attachment, combine cream cheese, butter, vanilla, and almond extract on low speed.
13. Add confectioners’ sugar and mix until just smooth (do not whip!).
14. Place one cake layer on a flat serving plate, top side down, and spread with frosting.
15. Place the second layer on top, top side up, and frost the top and sides.
16. Decorate with coconut, sprinkling on top and lightly pressing onto the sides. Serve at room temperature.

? Recipe Tips:

• Ensure all ingredients are at room temperature: Prevents curdling and ensures a smooth, even batter.
• Avoid overmixing the batter: Keeps the cake light and fluffy, not dense.
• Measure flour correctly: Spoon and level to avoid a dry cake.
• Use sweetened shredded coconut: Adds flavor and keeps the cake moist.
• Chill the frosting slightly: Easier to spread and keeps cake layers intact.

? What To Serve With Coconut Cake?

Serve Coconut Cake with Cream Cheese Frosting or Whipped Cream, a scoop of Chocolate Fondue, or a dollop of Peach Cobbler.

? How To Store Leftovers Coconut Cake?

• In The Fridge. Store leftovers coconut cake in an airtight container at room temperature for up to three days.
• In The Freezer. Wrap leftovers coconut cake tightly in plastic wrap then in aluminum foil place it in a freezer-safe bag or container and freeze for up to three months.

? How To Reheat Leftovers Coconut Cake?

• In The Oven: Preheat to 300°F cover leftovers coconut cake with foil to retain moisture and heat for 5 minutes.
• In The Microwave: Place leftovers coconut cake slice on a microwave-safe plate cover with a damp paper towel and heat on medium for 20-30 seconds.

FAQ’S

Try More Ina Garten Recipes:

• Ina Garten Pecan Pie Bars
• Ina Garten Blackberry Cobbler
• Ina Garten Raspberry Squares

Ina Garten Coconut Cake Nutrition Facts

Amount Per Serving

• Calories: 720 kcal
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 175mg
• Sodium: 330mg
• Total Carbohydrates: 75g
• Dietary Fiber: 2g
• Sugars: 60g
• Protein: 8g