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cream cheese frosting coconut cake ina garten

Ina Garten's Coconut Cake

wellbeingbarista
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 1220.9 kcal

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
  • 1½ tsp pure vanilla extract
  • 1½ 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.

Notes

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.
 
Keyword coconut