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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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