Whip Up a Dreamy Barefoot Contessa’s Coconut Cake Recipe Today

Decadent layers of moist coconut cake with a silky frosting transport dessert lovers to tropical paradise.

Ina Garten’s Barefoot Contessa coconut cake recipe promises pure indulgence with every bite.

The rich, velvety texture melts seamlessly on your tongue, creating an irresistible experience.

Soft, delicate crumbs infused with coconut essence make this cake a standout dessert.

Each slice delivers a perfect balance of sweetness and creamy coconut flavor.

Bakers of all skill levels can recreate this elegant treat with simple ingredients and straightforward techniques.

Get ready to impress everyone at the table with this show-stopping coconut cake that turns an ordinary moment into a celebration.

Making Coconut Cake from Scratch – Instructions

• Oven Preparation

Set up the oven at the right temperature and prepare baking equipment carefully to ensure perfect cake conditions.

• Butter and Sugar Blending

Create a fluffy base by mixing butter and sugar until they transform into a light, airy texture that sets the foundation for a delicious cake.

• Egg and Extract Incorporation

Gently introduce eggs and flavor enhancers, creating a smooth mixture that will give the cake its rich, complex taste profile.

• Dry Ingredient Combination

Carefully combine flour and essential dry ingredients, ensuring even distribution for a consistent cake texture.

• Batter Creation

Blend all ingredients delicately, folding in coconut to create a harmonious mixture that promises incredible flavor and moisture.

• Baking Process

Allow the cake to bake until golden brown, transforming raw ingredients into a beautiful, aromatic dessert with a perfect rise and color.

• Cooling Stage

Let the cake rest and cool completely, allowing flavors to settle and texture to stabilize for the ultimate eating experience.

• Frosting Preparation

Craft a smooth, creamy frosting that will complement the cake’s delicate coconut essence and provide a luxurious finishing touch.

• Cake Assembly

Carefully layer and frost the cake, creating a stunning presentation that showcases the dessert’s beautiful texture and flavor.

• Final Decoration

Sprinkle coconut generously, covering the cake in a delightful, tropical-inspired coating that adds both visual appeal and extra flavor.

Tips for Light, Fluffy Coconut Cake Variations

• Press shredded coconut gently onto cake sides using clean hands for even, beautiful coverage that looks professionally decorated.
• Bake cake layers up to two days in advance and store wrapped tightly in plastic film at room temperature to save preparation time.
• Ensure cream cheese and butter are exactly room temperature for smoothest, lump-free frosting that spreads like silk across cake layers.
• Replace milk with full-fat coconut milk for intensified tropical flavor and extra moisture that keeps cake tender and delicious for days.
• Keep completed cake covered in refrigerator for up to five days, but allow to reach room temperature before serving to enhance natural flavors and soft texture.

Coconut Cake Serving Tips They’ll Remember

• Pair with Tropical Beverages: Serve alongside refreshing coconut water, pineapple smoothies, or passion fruit iced tea to complement the cake's tropical flavors.
• Create Elegant Dessert Plating: Garnish each slice with a fresh mint leaf, edible flowers, or a light dusting of toasted coconut flakes for a sophisticated presentation.
• Design Perfect Party Centerpiece: Display the cake on a beautiful cake stand with a doily underneath, surrounded by fresh tropical fruits like mango slices or passion fruit to enhance its visual appeal.
• Offer Delightful Accompaniments: Serve with a scoop of coconut or vanilla ice cream, or pair with a small shot of rum or amaretto liqueur for an adult twist on this classic dessert.

How to Prep & Store Coconut Cake with Ease

• Store Smartly: Keep the coconut cake in an airtight container at room temperature for up to 3 days, ensuring maximum freshness and soft texture.
• Refrigerate Correctly: When storing for longer periods, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days, allowing flavors to meld beautifully.
• Freeze for Later: Slice the cake into portions, wrap each carefully in plastic wrap and aluminum foil, then freeze for up to 2 months for a delightful treat anytime.
• Thaw with Care: Remove frozen cake slices from the freezer and let them defrost at room temperature for 2-3 hours, restoring their original moistness and delectable taste.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Calories: 634 kcal

Servings: 12

Ingredients List for Dreamy Coconut Cake

• Butter: Provides rich, smooth texture and enhances cake's tenderness.
• Sugar: Creates sweetness and helps achieve light, airy cake structure.
• Eggs: Bind ingredients and contribute to cake's smooth, cohesive consistency.
• Vanilla Extract: Adds warm, comforting background flavor.
• Almond Extract: Introduces delicate, nutty undertone.

• All-Purpose Flour: Forms cake's fundamental structure.
• Baking Powder: Ensures cake rises evenly and maintains soft crumb.
• Bicarbonate of Soda: Helps cake achieve balanced, light texture.
• Salt: Enhances overall flavor complexity.
• Shredded Coconut: Provides signature tropical texture and authentic coconut taste.

• Cream Cheese: Creates tangy, luxurious frosting base.
• Butter: Adds richness and smooth spreadability.
• Icing Sugar: Delivers sweetness and helps stabilize frosting.
• Vanilla Extract: Complements frosting's creamy profile.
• Almond Extract: Introduces subtle, sophisticated flavor accent.

Kitchen Supplies for Coconut Cake Perfection

• Electric mixer with paddle attachment: Essential for creaming butter, mixing batter, and making frosting smoothly.
• Cake tins (23cm/9-inch round): Two pans needed for baking the cake layers evenly.
• Rubber spatula: Perfect for folding coconut into batter gently.
• Wire rack: Crucial for cooling cakes after baking.
• Sifter: Great for combining dry ingredients without lumps.
• Small bowl: Handy for cracking eggs and preparing ingredients.
• Knife: Used for smoothing cake batter and checking doneness.
• Serving plate: Necessary for presenting and assembling the final cake.
• Measuring cups and spoons: Helps ensure accurate ingredient quantities.

Heavenly Barefoot Contessa Coconut Cake Recipe

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4.9 from 31 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Barefoot Contessa coconut cake delivers pure tropical comfort with rich, creamy layers of pure indulgence. Ina Garten’s classic dessert provides sweet, elegant satisfaction perfect for special gatherings where friends share memorable moments.

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Ingredients

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• 5 large eggs, at room temperature
• 400 grams (14 oz) caster sugar
• 450 grams (16 oz) full-fat cream cheese, at room temperature
• 340 grams (12 oz, 3 sticks) unsalted butter, at room temperature
• 375 grams (13.2 oz) plain flour
• 240 milliliters (8 fl oz) whole milk
• 1.5 tsp pure vanilla extract
• 1 tsp baking powder
• 0.5 tsp fine sea salt
• 0.25 tsp pure almond extract
• 0.5 tsp bicarbonate of soda
• 450 grams (16 oz) icing sugar, sifted
• 225 grams (8 oz, 2 sticks) unsalted butter, at room temperature
• 115 grams (4 oz) sweetened shredded coconut
• 170 grams (6 oz) sweetened shredded coconut

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Instructions

1. Prepping the Baking Canvas: Calibrate the oven to 180°C (350°F) with the rack centrally positioned. Meticulously prepare two 23-centimeter round cake pans by brushing with butter, lining with parchment, then recoating with a whisper-thin butter layer and a delicate flour dusting.
2. Creaming Foundation: Harness an electric mixer to whip butter and sugar at medium-high velocity, transforming the mixture into a cloud-like, pale landscape that speaks of culinary promise.
3. Egg Integration and Flavor Infusion: Gently introduce eggs one by one into the butter landscape, ensuring complete absorption. Weave vanilla and almond extracts throughout the mixture, embracing the momentary curdled appearance as part of the process.
4. Dry Ingredient Symphony: Sift flour, baking powder, bicarbonate of soda, and salt through a fine mesh, creating a harmonious blend that promises even distribution and impeccable texture.
5. Batter Composition: Lower the mixer’s tempo and alternate dry ingredients with milk, commencing and concluding with dry components. Fold shredded coconut with a tender touch, embracing the cake’s tropical essence.
6. Baking Transformation: Divide the batter between prepared pans, sculpting smooth surfaces. Bake for 45-55 minutes, watching for a golden crown and testing doneness with a clean-emerging skewer.
7. Cooling Choreography: Rest cakes in their pans for half an hour, then liberate onto a wire rack, allowing complete temperature descent.
8. Frosting Fusion: Blend cream cheese, butter, vanilla, and almond extracts on low speed until silky. Gradually introduce sifted powdered sugar, mixing with restrained enthusiasm to maintain structural integrity.
9. Cake Assembly: Invert the first layer onto a serving plate, lavish with frosting. Crown with the second layer, right side triumphantly upward.
10. Final Flourish: Enrobe the entire cake in frosting, creating a smooth canvas. Generously cloak with shredded coconut, pressing gently to ensure a complete, textured embrace.

Notes

• Butter Preparation Technique: Thoroughly grease and flour cake pans to prevent sticking and ensure easy cake removal.
• Mixing Precision: Whip butter and sugar until pale and fluffy to create a light, airy cake texture with maximum volume.
• Baking Doneness Check: Use the skewer test to confirm cake is fully baked; it should come out clean with no wet batter.
• Coconut Coating Tip: Press shredded coconut gently onto frosted cake to create an even, professional-looking exterior with maximum coverage.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks, Drinks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 634
• Sugar: 66 g
• Sodium: 233 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 78 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 153 mg