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Ina Garten’s Coconut Cake

Calories: 1220.9kcal|Fat: 73.6g|Carbohydrates: 131.2g|Protein: 11.1g | 1 hour
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The ultimate coconut cake raises the bar for homemade desserts. It offers an exceptionally moist texture, a light and airy crumb, and a rich coconut flavor.
cream cheese frosting coconut cake ina garten
Ina Garten’s Coconut Cake is a heavenly confection that embodies the essence of coconut in every bite. The cake itself is incredibly moist, thanks to the addition of buttermilk and coconut milk, which infuse it with a rich, creamy texture. Each layer is delicately flavored with shredded coconut, almond, and vanilla extracts, creating a fragrant and irresistible taste. The cream cheese frosting, topped with a coating of shredded coconut, raises the benchmark for this indulgent homemade dessert, making it difficult to compete with.

Why you’ll like it

  • Indulgent: The combination of cream cheese frosting, shredded coconut vanilla and almond extracts will transport you to a tropical paradise.
  • Moist and Tender: The cake keeps moist, fluffy and tender melting in your mouth with every bite.
  • Easy: One thing that impresses me is how anyone can bake a gourmet cake with little knowledge of baking. Thanks to Ina Garten’s recipe, even novice bakers can achieve impressive results.
  • Showstopper: This cake is impressive, with shredded coconut giving it a snow-covered appearance while cleverly hiding any imperfections. Little Effort – Big Results.
  • Budget: You can easily assemble the cake for less than 10$ and given it’s simple to make you might want to save the $50 to buy it from a confectionery. 

coconut cake ina garten with shredded garden on top of a cream cheese frosting

Tips

  1. Make sure the butter, eggs, and cream cheese are at room temperature for optimal results.
  2. Toasting the shredded coconut before using it as a topping adds a lovely nutty flavor.
  3. For an extra coconut kick, you can brush the cake layers with coconut syrup before frosting.

What You Need

  • Butter – Use unsalted butter, at room temperature. You also need a little more for greasing the pans
  • Sugar – Use normal or confectioner sugar for the cake but sifted confectioner sugar for the frosting.
  • Eggs – Eggs – You need 5 extra-large eggs at room temperature. If you have large eggs, use 6¼ eggs to make up for the size difference. 
  • Flavourings – Use pure vanilla and almond extract. Don’t replace it with any other flavourings. If you don’t have it simply omit.
  • Flours – Use all-purpose flour or plain flour together with the baking powder, baking soda and Kosher salt. You can simply replace all these by using self-raising flour.
  • Milk – Use full-fat milk. As a plant-based non-dairy alternative use coconut milk or soya milk
  • Shredded coconut – Use sweetened shredded coconut. Subs with unsweetened shredded coconut if you want it with less sugar.
  • Cream cheese – Use cream cheese at room temperature. Subs with mascarpone.

Save The Coconut Cake For Later

  • Leftovers: To store a coconut cake with cream cheese frosting, cover it with a cake dome or loosely wrap it with plastic wrap or aluminum foil. Refrigerate the cake to keep the frosting fresh. It can be stored for up to 5 days. Let it sit at room temperature before serving for optimal taste.

 

Serving the Coconut Cake

If you want to take this cake to the next level you can:

  • Serve with a dollop of whipped cream or pairing it with a scoop of coconut, vanilla or roasted rice ice cream.
  • Enjoy alongside a cup of freshly brewed coffee or a tropical peach iced tea – a delightful combination.

Health Info

  • Calories: 1220.9kcal
  • Sugar: 98.9g
  • Sodium: 434.2mg
  • Fat: 73.6g
  • Carbohydrates: 131.2g
  • Fiber: 2.9g
  • Protein: 11.1g

More Coconut Recipes:

cream cheese frosting coconut cake ina garten

Homemade Coconut Cake Recipe

Author wellbeingbarista
Servings 10
Calories 1220.9
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Fat: 73.6g|Carbohydrates: 131.2g|Protein: 11.1g

Description

The ultimate coconut cake raises the bar for homemade desserts. It offers an exceptionally moist texture, a light and airy crumb, and a rich coconut flavor.

Ingredients

  • ¾ lb (3 sticks) unsalted butter at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 large eggs at room temperature
  • tsp pure vanilla extract
  • tsp pure almond extract
  • 3 cups all-purpose flour plus more for dusting the pans
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Kosher salt – ½ teaspoon kosher salt
  • 1 cup milk
  • 4 oz sweetened shredded coconut

For the frosting

  • 1 lb cream cheese at room temperature
  • ½ lb (2 sticks) unsalted butter 2 sticks of unsalted butter, at room temperature
  • ¾ tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 1 lb confectioners’ sugar sifted
  • 6 oz sweetened shredded coconut

Instructions

  • Preheat your oven to 350 degrees.
  • Prepare two 9-inch round cake pans lining them with parchment paper, greasing them, and lightly dusting them with flour.
  • Cream the butter and sugar with an electric mixer using a paddle attachment on medium-high speed.
  • Mix for 3 to 5 minutes until they turn light yellow and fluffy.
  • Add the eggs one at a time with the mixer still on medium speed, scraping down the bowl once during mixing.
  • Add the vanilla and almond extracts and mix well. Don't worry if the mixture appears curdled.
  • Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
  • Add the dry ingredients (mixed together in step 7) and the milk to the batter with the mixer on low speed in the following way: i) 1/3 milk ii) 1/3 dry ingredients iii) 1/3 milk iv) 1/3 dry ingredients v) 1/3 milk vi) 1/3 dry ingredients.
  • Mix until combined.
  • Fold in the coconut using a rubber spatula.
  • Pour the batter into the pans and smooth the tops with a knife.
  • Bake in the oven for 45 to 55 minutes until the tops turn brown and a knife comes out clean.
  • Set aside the cakes for 30 minutes.
  • Turn them out onto a wiring rack to finish cooling.

For the frosting:

  • Combine the cream cheese, butter, vanilla, and almond extract with a mixer on low speed
  • Add the confectioner's sugar and mix until just smooth, avoiding overmixing.

To assemble the cake

  • Place one layer on a flat serving plate with the top side down and spread frosting over it.
  • Place the second layer on top, top side up, and frost the top and sides of the cake.
  • Decorate by sprinkling coconut on top and lightly pressing more coconut onto the sides. Serve the cake at room temperature.

Recipe Notes:

  1. Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for best results.
  2. Storage Tips: Cover cake with dome or wrap in plastic/aluminum foil. Refrigerate to preserve frosting freshness; store up to 5 days. Allow cake to come to room temperature before serving for optimal taste.
  3. Serving: Serve with whipped cream or serve with coconut, vanilla, or roasted rice ice cream. Pair with freshly brewed coffee or tropical peach iced tea for a delightful treat.
  4. Butter: Unsalted, at room temperature; extra for greasing pans.
  5. Sugar: Normal or confectioner’s sugar for cake, sifted confectioner’s for frosting.
  6. Eggs: 5 extra-large at room temperature; use 6¼ large eggs as a substitute.
  7. Flavourings: Pure vanilla and almond extract; avoid substitutions.
  8. Flours: All-purpose or plain with baking powder, baking soda, and Kosher salt.
  9. Milk: Full-fat; substitute with coconut or soy milk for non-dairy option.
  10. Shredded Coconut: Sweetened; unsweetened for less sugar option.
  11. Cream Cheese: Room temperature; substitute with mascarpone if desired.
  12. Variations: 
    • Toast shredded coconut for a nuttier flavor when using it as a topping.
    • Brush cake layers with coconut syrup for an extra coconut boost before frosting.
 

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