The Best Ina Garten Coconut Cake Recipe for Sweet Success

Coconut cake stands as a creamy, tropical delight that tantalizes taste buds with its rich, indulgent essence.

Soft, pillowy layers promise a sensory journey through sweet, nutty landscapes of pure comfort.

Each slice whispers tropical memories and warmth from distant island kitchens.

Delicate crumbs melt effortlessly, revealing complex textures that dance between light and dense.

Bakers adore this dessert for its versatile nature and crowd-pleasing potential.

Sophisticated yet approachable, the cake transforms simple ingredients into something magical and memorable.

Prepare to elevate your baking skills and delight everyone at the table:

Pro Tips for Ina Garten’s Coconut Cake

• Boost Coconut Intensity: Gently warm shredded coconut in a dry skillet until golden brown, releasing deeper nutty aromas that transform the cake's overall taste profile.
• Smooth Cake Release: Cut precise parchment circles matching pan bottoms, preventing any potential sticking and guaranteeing picture-perfect cake layers without crumbling.
• Precision Baking: Use a digital kitchen scale to distribute batter evenly, ensuring consistent height and professional-looking cake layers that bake uniformly.
• Moisture Magic: Create a delicate simple syrup by dissolving sugar in warm water, then generously brushing each cake layer to lock in softness and enhance subtle sweetness.
• Decorative Edge: Reserve some toasted coconut flakes for sprinkling around cake sides and top, adding textural contrast and visual appeal that signals homemade deliciousness.

How to Store Ina Garten’s Coconut Cake

Vacuum-Seal Method: Protect your coconut cake’s freshness by using a vacuum sealer. Remove excess air that causes moisture loss and prevents freezer burn. Seal slices individually for easy portioning and maximum preservation.

Layered Barrier Technique: Create a strategic wrapping system using plastic wrap, then aluminum foil, and finally a freezer-safe ziplock bag. This triple-layer protection shields the cake from potential flavor contamination and freezer damage. Place the wrapped cake in the coldest part of your freezer for optimal preservation.

Room Temperature Strategy: Keep the cake at cool room temperature for 1-2 days if serving soon. Use a cake dome or loosely tented aluminum foil to maintain moisture without trapping condensation. Position away from direct sunlight and heat sources to prevent texture degradation.

Creative Twists on Ina Garten’s Coconut Cake

• Tropical Fusion Cake: Transform the classic coconut cake by adding diced pineapple and mango chunks to the batter, creating a vibrant tropical flavor profile that transports you to a sunny beach.
• Chocolate Coconut Dream: Incorporate 1/2 cup of cocoa powder into the dry ingredients and drizzle melted dark chocolate between cake layers for a rich, decadent chocolate-coconut combination.
• Citrus Coconut Burst: Fold in lemon and orange zest to the batter, and replace half the vanilla extract with fresh citrus extract to give the cake a bright, zesty undertone that complements the coconut's sweetness.
• Nutty Coconut Creation: Mix in chopped macadamia or toasted almonds to the batter and sprinkle crushed nuts alongside the shredded coconut for added crunch and depth of flavor.

Ina Garten’s Coconut Cake: A Tropical, Fluffy Delight

Coconut cake perfection emerges from Ina Garten’s classic recipe, blending rich textures and delicate flavors into an irresistible dessert masterpiece.

Layers of tender cake showcase creamy coconut’s luxurious essence, creating a memorable culinary experience.

Cream cheese frosting adds sophisticated depth, complementing the cake’s gentle sweetness.

Bakers seeking elegant indecadence will adore this sophisticated confection.

Generous coconut coating provides delightful crunch and visual appeal.

Slice, savor, share this extraordinary cake – you’ll captivate dinner guests, spark conversation, and inspire sweet memories with each remarkable bite.

What Makes Ina Garten’s Coconut Cake Light, Sweet, and Fluffy

• Luxurious Coconut Celebration: Indulge in a decadent dessert that transforms simple ingredients into a showstopping cake bursting with rich coconut flavor and creamy texture.
• Foolproof Baking Method: Experience a straightforward recipe that guides even novice bakers through each step with precise instructions, ensuring a professional-looking result every single time.
• Textural Coconut Delight: Enjoy multiple layers of coconut goodness – from shredded coconut in the cake batter to a generous coating on the exterior, creating an irresistible combination of soft cake and slightly crunchy coconut flakes.
• Crowd-Pleasing Dessert Perfection: Wow guests with a classic cake that works brilliantly for special occasions like birthdays, holidays, or elegant dinner parties, delivering maximum flavor with minimal complicated techniques.

Ingredients for Ina Garten’s Coconut Cake

• Butter: Rich, high-quality butter for smooth cake texture and flavor depth.
• Sugar: Granulated white sugar for sweetness and cake structure.
• Eggs: Fresh eggs for binding and providing structure to the cake.
• Vanilla Extract: Pure vanilla for classic, warm flavor enhancement.
• Almond Extract: Adds delicate, nutty undertone to the cake's taste.

• All-Purpose Flour: Standard flour for creating cake's foundational structure.
• Baking Powder: Leavening agent to help cake rise and become light.
• Baking Soda: Helps with browning and additional cake volume.
• Kosher Salt: Balances sweetness and enhances overall flavor profile.

• Shredded Coconut: Signature ingredient providing texture and classic coconut flavor.
• Milk: Whole milk for moisture and tender cake crumb.
• Cream Cheese: Creamy base for smooth, tangy frosting.
• Confectioners' Sugar: Powdered sugar for creating silky, sweet frosting.

How to Make Ina Garten’s Coconut Cake

Step 1: Warm Up The Oven

• Greasing the pans
• Laying down parchment paper
• Greasing the paper again
• Dusting lightly with flour

Step 2: Cream Butter and Sugar

• Add butter
• Add sugar
• Blend on medium-high speed for 3-5 minutes
• Watch for light yellow, fluffy texture

Step 3: Incorporate Eggs and Flavor

• Add eggs one at a time to butter mixture
• Mix in vanilla extract
• Mix in almond extract
• Don't worry if mixture looks slightly curdled

Step 4: Combine Dry and Wet Ingredients

• Flour
• Baking powder
• Baking soda
• Kosher salt

Slowly mix dry ingredients with butter mixture, alternating with milk. Gently fold in shredded coconut.

Step 5: Bake The Cake

• Pour batter evenly into prepared pans
• Smooth out cake tops
• Bake 45-55 minutes
• Check with toothpick for doneness
• Cool in pans for 30 minutes
• Remove and cool completely on rack

Step 6: Whip Up Creamy Frosting

• Cream cheese
• Butter
• Vanilla extract
• Almond extract

Gradually add sifted confectioners’ sugar until smooth.

Step 7: Decorate and Serve

• Place first cake layer on serving plate
• Spread frosting generously
• Add second cake layer
• Frost top and sides completely
• Sprinkle shredded coconut on cake

Ina Garten Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

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

Print Recipe

Pin Recipe

Description

Ina Garten’s coconut cake whispers Southern charm with its luxurious layers of moist white cake embraced by creamy coconut frosting. Rich cream cheese and flaked coconut elevate this classic dessert into a sublime celebration of sweet, tropical indulgence you’ll want to savor slice by delightful slice.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• ¾ pound (340 grams) unsalted butter, room temperature
• 2 cups (400 grams) sugar
• 5 large eggs, room temperature
• 3 cups (375 grams) all-purpose flour
• 1 cup (240 milliliters) milk
• 1 pound (454 grams) cream cheese, room temperature
• 1 pound (454 grams) sifted confectioners’ sugar

Flavoring Ingredients:

• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons almond extract
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 ounces (113 grams) sweetened shredded coconut
• 6 ounces (170 grams) sweetened shredded coconut

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven and baking pans by heating to 350°F (177°C). Thoroughly coat two 9-inch (23-centimeter) round cake pans with butter, line with parchment paper, reapply butter, and dust lightly with flour to prevent sticking.
2. Using a stand mixer with paddle attachment, cream 340 grams (3/4 pound) of butter and 400 grams (2 cups) of granulated sugar at medium-high speed for 3-5 minutes until the mixture becomes pale and dramatically voluminous.
3. Gently whisk eggs in a separate bowl. Introduce eggs individually into the butter-sugar mixture while mixing at medium speed. Incorporate 7.5 milliliters (1 1/2 teaspoons) of vanilla extract and 7.5 milliliters (1 1/2 teaspoons) of almond extract. The mixture may appear slightly curdled, which is normal.
4. In a separate mixing bowl, sift together 360 grams (3 cups) of all-purpose flour, 5 grams (1 teaspoon) of baking powder, 2.5 grams (1/2 teaspoon) of baking soda, and 3 grams (1/2 teaspoon) of kosher salt. Gradually integrate dry ingredients into the butter mixture at low speed, alternating with 240 milliliters (1 cup) of milk. Begin and conclude with dry ingredients. Gently fold in 115 grams (4 ounces) of shredded coconut.
5. Distribute batter evenly between prepared pans, smoothing surfaces with a spatula. Bake in preheated oven for 45-55 minutes, checking doneness with a toothpick inserted into the center. Allow cakes to rest in pans on cooling rack for 30 minutes before transferring to complete cooling.
6. For frosting, combine 455 grams (1 pound) of cream cheese, 225 grams (1/2 pound) of butter, 3.75 milliliters (3/4 teaspoon) of vanilla extract, and 1.25 milliliters (1/4 teaspoon) of almond extract in mixer. Blend on low speed until smooth. Gradually incorporate 455 grams (1 pound) of sifted powdered sugar, mixing until frosting achieves uniform consistency.
7. Position first cake layer on serving plate, spreading frosting generously across surface. Carefully place second layer atop first layer. Frost entire cake, covering top and sides completely. Delicately press 170 grams (6 ounces) of shredded coconut onto frosted surfaces. Serve at ambient room temperature for optimal flavor and texture.

Notes

• Invest in high-quality unsalted butter for a decadent, melt-in-your-mouth cake experience.
• Bring all ingredients to room temperature to guarantee seamless blending and ultimate cake smoothness.
• Sift flour and dry ingredients through a fine-mesh strainer to eliminate pesky lumps and create an ethereal cake texture.
• Choose fresh, premium shredded coconut to infuse your cake with vibrant, authentic tropical flavor.
• Soften cream cheese just enough to achieve perfect spreadable consistency for luscious frosting.
• Check cake doneness with a clean toothpick – zero wet batter is the golden rule for baking success.
• Cool cakes completely before frosting to prevent structural collapse and maintain pristine appearance.
• Fold coconut gently to preserve the cake’s delicate airiness and prevent deflation.
• Line cake pans with parchment paper for effortless cake release and zero stuck edges.
• Mix dry ingredients on low speed to prevent developing tough, dense cake layers.
• Alternate milk and dry ingredients to maintain perfect batter balance and texture.
• Press coconut delicately onto frosted surface for professional-looking, even coverage.
• Keep cake at room temperature for 2-3 days to maintain peak flavor and moistness.

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

Nutrition

• Serving Size: 12
• Calories: 599 kcal
• Sugar: 38 g
• Sodium: 143 mg
• Fat: 37 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 123 mg