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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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