Quick Ina Garten Coconut Cake Recipe for Sweet Moments

Coconut cake emerges as a luscious symphony of tropical flavors that instantly transports you to sun-drenched beaches.

Velvety layers cradle delicate, nutty essences that melt on your tongue like sweet dreams.

Each forkful tells a story of culinary passion and delightful indulgence.

The cake blends simplicity with elegance, creating a dessert that feels both familiar and extraordinary.

Bakers treasure this recipe for its ability to transform basic ingredients into something truly spectacular.

Moist crumbs whisper tales of distant coconut groves and kitchen magic.

Let this divine creation become your next baking adventure and wow everyone with its irresistible charm.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Calories: 891 kcal

Servings: 11

What You’ll Need for Ina Garten’s Coconut Cake

• All-Purpose Flour: Choose unbleached, fresh flour for best texture and flavor.
• Granulated Sugar: Opt for fine, white sugar that dissolves smoothly.
• Baking Powder, Baking Soda: Select fresh, recently purchased leavening agents for maximum rise.
• Kosher Salt: Use coarse-grained salt for balanced seasoning.

• Unsalted Butter: Select high-quality, European-style butter for richer taste.
• Whole Milk: Fresh, full-fat milk provides creamy consistency.
• Large Eggs: Room temperature eggs blend more evenly into batter.
• Vanilla Extract, Almond Extract: Choose pure extracts for authentic, deep flavor.

• Shredded Coconut: Select unsweetened, fresh coconut for authentic tropical touch.
• Cream Cheese: Use full-fat, room temperature cream cheese for smooth frosting.
• Confectioners' Sugar: Sift to remove lumps and ensure silky frosting texture.
• Parchment Paper: Use unbleached, non-stick parchment for easy cake removal.

Baking Tools to Make Ina’s Signature Coconut Cake

• Stand Mixer with Paddle Attachment: Perfect for creaming butter and whipping up silky frosting.
• Measuring Cups and Spoons: Precise ingredients mean delicious results.
• Two 9-inch Round Cake Pans: Ideal for creating beautiful, even cake layers.
• Parchment Paper: Ensures cake won't stick and releases smoothly.
• Sifter: Helps remove lumps from dry ingredients for a tender crumb.
• Mixing Bowls: Separate bowls for dry and wet ingredients keep everything organized.
• Rubber Spatula: Great for folding ingredients and scraping down sides.
• Cooling Rack: Allows cake to cool evenly and prevents soggy bottoms.
• Toothpicks: Helps check cake doneness with a quick poke.
• Offset Spatula: Spreads frosting like a pro for smooth, even layers.
• Serving Plate: Presents your stunning coconut cake with style.

Step-by-Step: Ina Garten’s Coconut Cake Guide

• Prepare Your Baking Station

Set up your kitchen workspace with all necessary tools. Preheat the oven and line cake pans with parchment paper, ensuring smooth, easy cake removal.

• Create Fluffy Cake Base

Blend softened butter and sugar until the mixture transforms into a light, airy cloud. Gently incorporate eggs and flavor extracts, mixing until silky smooth.

• Build Your Cake Batter

Carefully combine dry ingredients, sifting to eliminate any lumps. Fold these into the butter mixture, alternating with milk. Gently mix in coconut for added texture and richness.

• Bake to Perfection

Pour batter into prepared pans, spreading evenly. Slide into the preheated oven and bake until a toothpick comes out clean. Allow cake to cool completely before moving forward.

• Craft Luxurious Frosting

Whip cream cheese and butter into a dreamy, smooth mixture. Gradually introduce powdered sugar and extracts, creating a luscious, creamy frosting that will make taste buds dance.

• Assemble and Decorate

Place first cake layer on serving plate. Spread a generous layer of frosting, then top with second layer. Cover entire cake with remaining frosting, creating smooth, elegant sides. Sprinkle coconut over the top for a beautiful finishing touch.

Coconut Cake Tricks Inspired

Replace almond extract with coconut extract for an intense tropical flavor. Experiment with rum or orange extracts to create unique taste profiles that surprise your guests.

Lightly toast shredded coconut in a dry skillet before adding to cake batter or sprinkling on frosting. This technique enhances nutty flavors and adds delightful crunch to your dessert.

Brush cake layers with simple syrup before frosting to ensure an incredibly moist and tender crumb. Mix equal parts water and sugar, then cool before gently applying with pastry brush.

Create elegant cake designs by pressing toasted coconut flakes around sides or using piping techniques with frosting. Garnish with fresh edible flowers or sprinkle additional coconut for stunning visual appeal.

How to Serve Ina’s Coconut Cake at Any Gathering

• Tropical Beach Party Plating: Garnish slices with toasted coconut flakes and fresh pineapple wedges for a vibrant, vacation-style presentation that screams summer fun.
• Elegant Afternoon Tea Serving: Dust cake with powdered sugar and serve on delicate china plates alongside hot Earl Grey tea for a sophisticated dessert experience.
• Cozy Family Dessert Style: Cut generous slices and pair with vanilla bean ice cream or fresh whipped cream to create a comforting, indulgent treat everyone will love.
• Festive Birthday Celebration: Decorate cake edges with additional toasted coconut and add colorful birthday candles for a festive, crowd-pleasing centerpiece dessert.

Preserving and Freezing Ina Garten’s Coconut Cake

• Preserve Cake Freshness: Store cake covered in refrigerator for up to 5 days. Wrap tightly with plastic wrap or place in airtight container to maintain moisture and prevent drying.
• Freezing Strategy: Wrap unfrosted cake layers separately in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before frosting and serving.
• Frosting Preservation: Keep cream cheese frosting refrigerated. Consume within 3-4 days for best texture and flavor. Avoid leaving frosted cake at room temperature for extended periods.
• Make-Ahead Magic: Prepare cake layers a day in advance. Cool completely, wrap individually, and store at room temperature. Frost just before serving to ensure peak freshness and delightful taste.

Heavenly Ina Garten Coconut Cake Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 20 minutes
• Yield: 11 1x

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Description

Ina Garten’s coconut cake delivers pure tropical elegance with rich, moist layers of coconut-infused perfection. Delicate crumb and creamy frosting invite sweet indulgence for dessert enthusiasts seeking classic comfort with a luxurious twist.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) cream cheese, room temperature
• 1 lb (454 g) sifted confectioners’ sugar
• ¾ lb (340 g) unsalted butter, room temperature
• 2 cups (400 g) sugar
• 5 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 cup (240 ml) milk
• 10 oz (283 g) sweetened shredded coconut
• 1 ½ tsp vanilla extract
• 1 ½ tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt

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Instructions

1. Preparation: Preheat oven to 350°F. Generously butter two 9-inch round cake pans, line with parchment paper, reapply butter, and dust lightly with flour to ensure easy cake release.
2. Creaming: Utilize stand mixer to blend butter and granulated sugar at medium-high speed until mixture transforms into pale, voluminous cream, approximately 3-5 minutes.
3. Egg Integration: Whisk eggs separately, then introduce individually into butter-sugar mixture. Add vanilla and almond extracts, mixing until ingredients harmonize. Minor curdling is acceptable during this process.
4. Dry Ingredient Fusion: Sift flour, baking powder, baking soda, and kosher salt together. Alternately incorporate dry ingredients and milk into butter mixture at low speed, ensuring smooth consistency. Gently fold shredded coconut throughout batter.
5. Baking Process: Evenly distribute batter between prepared pans, smoothing surfaces. Bake for 45-55 minutes until toothpick emerges clean. Allow cakes to rest in pans on cooling rack for 30 minutes before complete cooling.
6. Frosting Creation: Combine cream cheese, butter, vanilla, and almond extracts in mixer. Blend until smooth, then gradually integrate powdered sugar until frosting achieves uniform, spreadable consistency.
7. Assembly and Decoration: Position first cake layer on serving plate, spread frosting generously. Carefully place second layer on top. Completely cover cake with frosting, then delicately press shredded coconut onto exterior surfaces. Serve at room temperature for optimal enjoyment.

Notes

• Butter Technique: Cream butter and sugar thoroughly until pale and fluffy, which ensures a light, tender cake texture with maximum volume.
• Egg Incorporation: Add eggs one at a time, mixing well between additions to prevent batter separation and maintain smooth consistency.
• Flour Folding: Mix dry ingredients gradually and gently to avoid overmixing, which can make the cake dense and tough.
• Coconut Coverage: Press shredded coconut carefully onto frosted surfaces for even, beautiful coating that enhances both visual appeal and flavor profile.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 891
• Sugar: 99 g
• Sodium: 271 mg
• Fat: 51 g
• Saturated Fat: 31 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 94 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 186 mg