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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cooling Choreography: Rest cakes in their pans for half an hour, then liberate onto a wire rack, allowing complete temperature descent.
- 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.
- Cake Assembly: Invert the first layer onto a serving plate, lavish with frosting. Crown with the second layer, right side triumphantly upward.
- 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