Desserts

Barefoot Contessa Coconut Cake

Barefoot Contessa Coconut Cake

This delicious coconut cake by Ina Garten is a delightful dessert featuring moist layers of coconut-infused sponge and creamy frosting. It’s an easy recipe that uses common ingredients, making it perfect for any occasion. The cake is beautifully finished with a generous coating of shredded coconut, adding a delightful texture.

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Ingredients Needed

For the Cake:

  • 340g (3 sticks) unsalted butter, at room temperature, plus extra for greasing
  • 400g caster sugar
  • 5 large eggs, at room temperature
  • 1½ tsp pure vanilla extract
  • 1½ tsp pure almond extract
  • 375g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • 240ml whole milk
  • 115g sweetened shredded coconut

For the Frosting:

  • 450g full-fat cream cheese, at room temperature
  • 225g (2 sticks) unsalted butter, at room temperature
  • ¾ tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 450g icing sugar, sifted
  • 170g sweetened shredded coconut

How To Make Coconut Cake

  1. Preheat the oven & prepare the cake tins: Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease two 23cm (9-inch) round cake tins, line them with baking parchment, then grease again and dust lightly with flour.
  2. Cream the butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  3. Add the eggs and extracts: Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well (the mixture may look curdled—don’t worry).
  4. Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
  5. Mix the batter: With the mixer on low speed, add the dry ingredients and milk alternately in three parts, beginning and ending with the dry ingredients. Mix until just combined, then fold in the shredded coconut with a rubber spatula.
  6. Bake the cakes: Divide the batter evenly between the prepared cake tins and smooth the tops with a knife. Bake in the centre of the oven for 45-55 minutes, until the tops are golden brown and a skewer inserted into the centre comes out clean.
  7. Cool the cakes: Let the cakes cool in the tins for 30 minutes, then turn them out onto a wire rack to cool completely.
  8. Make the frosting: In a clean bowl, beat together the cream cheese, butter, vanilla extract, and almond extract on low speed until smooth. Add the sifted icing sugar and mix until just combined—do not overwhip.
  9. Assemble the cake: Place one cake layer on a serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides evenly.
  10. Decorate with coconut: Sprinkle the top with shredded coconut, then gently press more coconut onto the sides of the cake for full coverage.
  11. Serve & enjoy: Serve the cake at room temperature for the best texture and flavour. Enjoy this coconut delight with a cup of tea!
Barefoot Contessa Coconut Cake

Recipe Tips

  • Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
  • Proper Mixing: Cream butter and sugar until light and fluffy to incorporate air, resulting in a lighter cake.
  • Gentle Folding: Fold in the coconut gently to maintain batter’s airiness.
  • Even Baking: Rotate cake pans halfway through baking for uniform browning.
  • Cooling Time: Allow cakes to cool completely before frosting to prevent melting.

How To Store Leftovers

  • Refrigerate: Wrap leftover coconut cake tightly in cling film or place it in an airtight container. Store in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture.
  • Freeze: Wrap leftover coconut cake in cling film and then in aluminium foil to prevent freezer burn. Freeze for up to 3 months. To thaw, place the cake in the refrigerator overnight. Once thawed, bring to room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

  • Calories: 1,000
  • Total Fat: 60g
  • Saturated Fat: 40g
  • Cholesterol: 220mg
  • Sodium: 400mg
  • Potassium: 200mg
  • Total Carbohydrate: 110g
  • Dietary Fiber: 3g
  • Sugars: 90g
  • Protein: 10g

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Barefoot Contessa Coconut Cake
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Barefoot Contessa Coconut Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Desserts Recipe Keys: B Barefoot Contessa Coconut Cake
Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesRest time: 30 minutesTotal time:1 hour 50 minutesServings:12 servingsCalories:1.000 kcal Best Season:Suitable throughout the year

Description

This delicious coconut cake by Ina Garten is a delightful dessert featuring moist layers of coconut-infused sponge and creamy frosting. It’s an easy recipe that uses common ingredients, making it perfect for any occasion. The cake is beautifully finished with a generous coating of shredded coconut, adding a delightful texture.

Ingredients

    For the Cake:

    • For the Frosting:

Instructions

  1. Preheat the oven & prepare the cake tins: Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease two 23cm (9-inch) round cake tins, line them with baking parchment, then grease again and dust lightly with flour.
  2. Cream the butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  3. Add the eggs and extracts: Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well (the mixture may look curdled—don’t worry).
  4. Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
  5. Mix the batter: With the mixer on low speed, add the dry ingredients and milk alternately in three parts, beginning and ending with the dry ingredients. Mix until just combined, then fold in the shredded coconut with a rubber spatula.
  6. Bake the cakes: Divide the batter evenly between the prepared cake tins and smooth the tops with a knife. Bake in the centre of the oven for 45-55 minutes, until the tops are golden brown and a skewer inserted into the centre comes out clean.
  7. Cool the cakes: Let the cakes cool in the tins for 30 minutes, then turn them out onto a wire rack to cool completely.
  8. Make the frosting: In a clean bowl, beat together the cream cheese, butter, vanilla extract, and almond extract on low speed until smooth. Add the sifted icing sugar and mix until just combined—do not overwhip.
  9. Assemble the cake: Place one cake layer on a serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides evenly.
  10. Decorate with coconut: Sprinkle the top with shredded coconut, then gently press more coconut onto the sides of the cake for full coverage.
  11. Serve & enjoy: Serve the cake at room temperature for the best texture and flavour. Enjoy this coconut delight with a cup of tea!

Notes

  • Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
  • Proper Mixing: Cream butter and sugar until light and fluffy to incorporate air, resulting in a lighter cake.
  • Gentle Folding: Fold in the coconut gently to maintain batter’s airiness.
  • Gentle Folding: Fold in the coconut gently to maintain batter’s airiness.
  • Even Baking: Rotate cake pans halfway through baking for uniform browning.
  • Cooling Time: Allow cakes to cool completely before frosting to prevent melting.
Keywords:Barefoot Contessa Coconut Cake

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