The Fluffy Barefoot Contessa Coconut Cake Recipe for Beginners

Coconut cake transforms ordinary dessert moments into extraordinary culinary experiences with its tropical charm and irresistible sweetness.

Bakers adore this classic confection for its luxurious texture and comforting flavor profile.

Soft, tender layers promise a decadent journey through rich, creamy indulgence.

Each slice whispers tropical memories and culinary craftsmanship, inviting you to savor its delicate nuances.

Light and airy, yet deeply satisfying, this cake represents pure baking magic.

Fragrant coconut weaves its enchantment through every delectable crumb, creating a sensory celebration of flavor and tradition.

Prepare to be captivated by this sublime dessert that elevates any gathering:

Fall for Tropical Coconut Cake

• Savor Tropical Texture Explosion: Each bite delivers a delightful mix of soft, tender cake and delicate shredded coconut, creating a mouthwatering sensory experience that transports you to a sunny beach paradise.
• Craft Effortless Bakery-Style Treat: Despite seeming complex, this recipe offers straightforward steps for home bakers, allowing even novice cooks to produce a professional-looking dessert with minimal kitchen stress and maximum deliciousness.
• Celebrate Versatile Dessert Magic: Perfect for multiple occasions like birthdays, afternoon tea, potlucks, or weekend family gatherings, this coconut cake brings instant joy and sophisticated sweetness that appeals to both kids and adults alike.

Key Ingredients for Coconut Cake

• All-Purpose Flour: Fine white flour for soft and tender cake structure.
• Baking Powder: Helps cake rise and creates light texture.
• Bicarbonate of Soda: Provides additional leavening and helps with browning.
• Salt: Enhances overall flavor and balances sweetness.

• Unsalted Butter: Provides rich flavor and tender crumb in the cake.
• Granulated Sugar: Adds sweetness and helps create soft cake texture.
• Eggs: Bind ingredients and provide structure to the cake.
• Vanilla Extract: Adds classic sweet flavor to the cake.
• Almond Extract: Offers subtle nutty undertone to complement coconut.
• Milk: Adds moisture and helps combine dry ingredients smoothly.

• Shredded Coconut: Provides signature coconut flavor and texture throughout cake.
• Cream Cheese: Creates smooth, tangy base for frosting.
• Icing Sugar: Sweetens and stabilizes cream cheese frosting.

Step-by-Step for Coconut Cake

Step 1: Warm Up The Oven

Crank your oven to 350°F (175°C). Grab two 9-inch round cake pans and give them a loving coat of butter. Line each pan with parchment paper, then butter again and dust with flour.

Step 2: Whip Up The Butter Mixture

Grab your electric mixer. Beat butter and sugar until they transform into a fluffy cloud – about 4-5 minutes on medium-high speed. The mixture should look pale and airy.

Step 3: Introduce The Eggs

• Room temperature eggs
• Vanilla extract
• Almond extract

Mix gently after each addition. Don’t panic if the batter looks slightly lumpy!

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 5: Create The Cake Batter

• Start with dry ingredients
• Add milk
• End with dry ingredients

Fold in shredded coconut using a spatula.

Step 6: Bake To Perfection

Divide batter evenly between prepared pans. Smooth tops with a knife. Slide into preheated oven. Bake 45-55 minutes until golden brown. Test with a toothpick – it should come out clean.

Step 7: Cool Down The Cakes

Let cakes rest in pans for 30 minutes. Transfer to wire rack and allow complete cooling.

Step 8: Craft The Creamy Frosting

• Cream cheese
• Butter
• Vanilla extract
• Almond extract

Gradually mix in powdered sugar until smooth.

Step 9: Stack And Frost

Place first cake layer on serving plate. Spread frosting generously. Add second layer. Cover entire cake with remaining frosting.

Step 10: Decorate With Coconut

Sprinkle shredded coconut on top. Press additional coconut around cake sides for full coverage.

Step 11: Serve And Celebrate

Slice and serve at room temperature. Pair with hot tea or coffee for ultimate enjoyment!

Expert Hints for Coconut Cake

• Maximize Coconut Flavor: Toast shredded coconut in a dry skillet before adding to the cake for a deeper, nuttier taste that intensifies the overall coconut profile.
• Prevent Coconut Clumping: Toss shredded coconut in a bit of flour before folding into the batter to ensure even distribution and prevent sinking.
• Create Perfect Frosting Texture: Use a hand mixer or stand mixer on low speed when combining cream cheese and butter to avoid overbeating and maintain a smooth, spreadable consistency.
• Achieve Clean Cake Layers: Place parchment paper circles at the bottom of cake pans for easy removal and perfectly intact cake layers.
• Enhance Moisture Retention: Brush cake layers with simple syrup before frosting to lock in moisture and add an extra layer of sweetness.

Keep Coconut Cake Fresh

• Cool Completely: Let the coconut cake cool to room temperature before storing to prevent condensation and soggy texture. Trap moisture will make your cake go stale faster and ruin its delightful crumb.
• Slice Strategically: Cut cake into individual portions before refrigerating for easier serving and minimal handling. Wrap each slice separately in plastic wrap, ensuring an airtight seal that locks in freshness and prevents flavor absorption from other foods.
• Chill Wisely: Store cake in the refrigerator's center, away from strong-smelling foods. Use a cake carrier with a tight-fitting lid to maintain moisture and protect the delicate coconut frosting from absorbing unwanted odors. Keep cake fresh for up to 5 days, bringing it to room temperature 30 minutes before serving to restore its soft, tender texture.

Creative Spins on Coconut Cake

• Tropical Fusion Cake: Replace almond extract with passion fruit puree and add a layer of mango compote between cake layers for a vibrant island-inspired flavor profile.
• Zesty Coconut Celebration: Incorporate lime zest into the cake batter and create a cream cheese frosting with lime juice for a tangy, refreshing tropical twist.
• Chocolate Coconut Dream: Mix dark chocolate chips into the batter and use chocolate ganache between layers alongside the cream cheese frosting for a decadent chocolate-coconut combination.
• Nutty Island Treat: Fold toasted macadamia nuts into the cake batter and sprinkle chopped nuts on top of the frosting for added crunch and nutty complexity.

Parting Thoughts on Coconut Cake

Coconut cake dreams dance through kitchens worldwide, beckoning sweet-toothed adventurers.

Barefoot Contessa’s masterpiece whispers delicate tropical promises with each heavenly slice.

Silky cream cheese frosting embraces tender coconut-infused layers in pure culinary poetry.

Baker’s carefully crafted technique ensures magnificent results that spark sensory celebrations.

Delightful textures and nuanced flavors merge into memorable dessert experiences.

Craving coconut magic?

Click share, drop a comment, spread deliciousness – you’ll make fellow baking enthusiasts swoon with pure excitement!

Barefoot Contessa Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

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

Print Recipe

Pin Recipe

Description

Ina Garten’s coconut cake delivers a tropical paradise of sweet, moist indulgence. Layers of rich coconut-infused sponge and creamy frosting create a luxurious dessert that transports you to coastal bliss with each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 340 grams (12 ounces, 3 sticks) unsalted butter, at room temperature
• 450 grams (16 ounces) full-fat cream cheese, at room temperature
• 5 large eggs, at room temperature
• 400 grams (14 ounces) caster sugar
• 375 grams (13.2 ounces) plain flour
• 240 milliliters (8 fluid ounces) whole milk

Secondary Ingredients:

• 1.5 teaspoons pure vanilla extract
• 0.25 teaspoons pure almond extract
• 1.5 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 0.5 teaspoons bicarbonate of soda
• 0.5 teaspoons fine sea salt

Topping and Garnish Ingredients:

• 115 grams (4 ounces) sweetened shredded coconut
• 170 grams (6 ounces) sweetened shredded coconut
• 450 grams (16 ounces) icing sugar, sifted
• 225 grams (8 ounces, 2 sticks) unsalted butter, at room temperature

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 180°C (350°F) and positioning the rack in the center. Meticulously coat two 23-centimeter (9-inch) round cake pans with butter, line with parchment paper, then reapply a thin butter layer and dust lightly with flour.
2. Using an electric mixer with a paddle attachment, whip the butter and sugar at medium-high speed for 3-5 minutes until the mixture transforms into a pale, voluminous consistency.
3. Gently incorporate eggs one at a time into the butter mixture, ensuring each is fully integrated before adding the next. Mix in vanilla and almond extracts thoroughly, understanding that a slightly curdled appearance is normal.
4. Sift together flour, baking powder, bicarbonate of soda, and salt in a separate bowl to ensure even distribution of dry ingredients.
5. Reduce mixer speed to low and gradually alternate adding dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined, then gently fold in shredded coconut using a rubber spatula.
6. Evenly distribute batter between prepared cake pans, smoothing the surfaces with a knife. Bake in the center of the oven for 45-55 minutes, watching for a golden-brown top and checking doneness with a skewer that should emerge clean.
7. Allow cakes to rest in pans for 30 minutes, then carefully transfer to a wire rack to cool completely.
8. Create frosting by blending cream cheese, butter, vanilla extract, and almond extract on low speed until smooth. Gradually incorporate sifted powdered sugar, mixing until just combined without overmixing.
9. Position the first cake layer on a serving plate, inverted, and spread a generous layer of frosting. Carefully place the second layer on top, right side up.
10. Frost the entire cake, covering top and sides evenly. Generously sprinkle and press shredded coconut over the surface for a complete, textured coating.
11. Allow the cake to reach room temperature before serving, which enhances its flavor and texture. Perfect for sharing with friends and family alongside a warm beverage.

Notes

• Grab room temperature ingredients to blend smoothly and create a silky-soft cake texture.
• Whip butter and sugar until they transform into a fluffy, cloud-like mixture that ensures a light crumb.
• Carefully fold coconut into the batter using gentle strokes to preserve delicate air pockets.
• Spin cake pans midway through baking for golden-brown perfection across every slice.
• Wait patiently for cakes to cool completely, preventing frosting from sliding and maintaining pristine decorative edges.

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

Nutrition

• Serving Size: 12
• Calories: 1,000
• Sugar: 90g
• Sodium: 400mg
• Fat: 60g
• Saturated Fat: 40g
• Carbohydrates: 110g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 220mg