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
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
Instructions
- 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.
- 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.
- 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.
- Sift together flour, baking powder, bicarbonate of soda, and salt in a separate bowl to ensure even distribution of dry ingredients.
- 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.
- 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.
- Allow cakes to rest in pans for 30 minutes, then carefully transfer to a wire rack to cool completely.
- 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.
- 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.
- Frost the entire cake, covering top and sides evenly. Generously sprinkle and press shredded coconut over the surface for a complete, textured coating.
- 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