Mohamed Shili This delicious Ina Garten Coconut Cake is prepared using unsalted butter, sugar, eggs, vanilla extract, and all-purpose flour. This moist coconut cake recipe is a dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.
Ina Garten Coconut Cake Ingredients
- 3/4 pound unsalted butter, room temperature (plus extra for greasing)
- 2 cups sugar
- 5 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour (plus extra for dusting)
- 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, room temperature
- 1/2 pound unsalted butter, room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pound sifted confectioners’ sugar
- 6 ounces sweetened shredded coconut
How To Make Ina Garten Coconut Cake
- Preheat and Prepare Pans: Start by preheating your oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, grease them again, and dust them lightly with flour.
- Mix Butter and Sugar: In a mixer fitted with a paddle attachment, blend 3/4 pound of butter and 2 cups of sugar on medium-high speed for 3-5 minutes until the mixture looks light yellow and fluffy.
- Add Eggs and Extracts: Crack the eggs into a separate bowl. With the mixer on medium speed, add the eggs one at a time to the butter-sugar mixture. Add 1 1/2 teaspoons of vanilla extract and 1 1/2 teaspoons of almond extract. It’s okay if the mixture looks curdled.
- Combine Dry and Wet Ingredients: In another bowl, sift together 3 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. On low speed, add the dry ingredients to the butter mixture in three parts, alternating with 1 cup of milk, starting and ending with the dry mix. Fold in 4 ounces of shredded coconut gently.
- Bake and Cool: Pour the batter evenly into the prepared pans and smooth the tops. Bake in the preheated oven for 45-55 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a rack for 30 minutes, then remove them from the pans to cool completely.
- Make Frosting: To make the frosting, blend 1 pound of cream cheese, 1/2 pound of butter, 3/4 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract on low speed in a mixer until smooth. Gradually add 1 pound of sifted confectioners’ sugar and mix until the frosting is well combined and smooth.
- Assemble and Decorate: Place one cake layer on a serving plate and spread frosting generously on top. Place the second cake layer on top of the first and frost the top and sides of the cake. Sprinkle and press 6 ounces of shredded coconut onto the top and sides of the frosted cake. Serve at room temperature.
Recipe Tips
- Enhance Coconut Flavor: Toast the shredded coconut for a few minutes to intensify its flavor and add a delightful crunch to the cake and frosting.
- Prevent Cake Sticking: Use parchment paper circles to line the bottom of the cake pans. This ensures easy removal of the cakes without any sticking.
- Even Layers: Weigh the batter for each cake pan to ensure even layers. This helps in achieving a professional-looking cake with equal thickness.
- Extra Moistness: Brush the cake layers with a simple syrup made of equal parts sugar and water. This keeps the cake moist and adds a subtle sweetness.
How To Serve With Coconut Cake
Serve your moist coconut cake with mango sorbet, lime-infused whipped cream, pineapple salsa, toasted coconut ice cream, and passion fruit curd.
You can also pair it with coconut mojito, a tropical fruit salad for a refreshing and delightful experience.
How To Store Coconut Cake
To Refrigerate: To store the coconut cake, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 5 days, keeping it fresh and moist.
To Freeze: To freeze the coconut cake, wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions
How can I ensure my cake layers are evenly baked?
To ensure even baking, rotate your cake pans halfway through the baking time. This helps both layers to bake evenly, avoiding over-baking on one side. Using an oven thermometer can also help to maintain accurate temperature.
What can I do if my frosting is too runny?
If your frosting is too runny, refrigerate it for about 15 minutes to firm it up. You can also add a bit more confectioners’ sugar to thicken the consistency. Make sure not to add too much, as it can make the frosting too sweet.
Ina Garten Coconut Cake Nutrition Facts
Serving Size: One slice (1 of 12 servings)
- Calories: 1026
- Total Fat: 63 grams
- Saturated Fat: 40 grams
- Carbohydrates: 109 grams
- Dietary Fiber: 2 grams
- Sugar: 83 grams
- Protein: 10 grams
- Cholesterol: 232 milligrams
- Sodium: 410 milligrams
Try More Ina Garten Cake Recipes:
- Blueberry Sour Cream Coffee Cake
- German Chocolate Cake
- Vanilla Cream Cheese Pound Cake
- Ina Garten Apple Spice Cake
Ina Garten Coconut Cake
Description
This delicious Ina Garten Coconut Cake is prepared using unsalted butter, sugar, eggs, vanilla extract, and all-purpose flour. This moist coconut cake recipe is a dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.
Ina Garten Coconut Cake Ingredients
Frosting Ingredients:
How To Make Ina Garten Coconut Cake
- Preheat and Prepare Pans: Start by preheating your oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, grease them again, and dust them lightly with flour.
- Mix Butter and Sugar: In a mixer fitted with a paddle attachment, blend 3/4 pound of butter and 2 cups of sugar on medium-high speed for 3-5 minutes until the mixture looks light yellow and fluffy.
- Add Eggs and Extracts: Crack the eggs into a separate bowl. With the mixer on medium speed, add the eggs one at a time to the butter-sugar mixture. Add 1 1/2 teaspoons of vanilla extract and 1 1/2 teaspoons of almond extract. It’s okay if the mixture looks curdled.
- Combine Dry and Wet Ingredients: In another bowl, sift together 3 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. On low speed, add the dry ingredients to the butter mixture in three parts, alternating with 1 cup of milk, starting and ending with the dry mix. Fold in 4 ounces of shredded coconut gently.
- Bake and Cool: Pour the batter evenly into the prepared pans and smooth the tops. Bake in the preheated oven for 45-55 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a rack for 30 minutes, then remove them from the pans to cool completely.
- Make Frosting: To make the frosting, blend 1 pound of cream cheese, 1/2 pound of butter, 3/4 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract on low speed in a mixer until smooth. Gradually add 1 pound of sifted confectioners’ sugar and mix until the frosting is well combined and smooth.
- Assemble and Decorate: Place one cake layer on a serving plate and spread frosting generously on top. Place the second cake layer on top of the first and frost the top and sides of the cake. Sprinkle and press 6 ounces of shredded coconut onto the top and sides of the frosted cake. Serve at room temperature.
