Ina Garten coconut cake from Food Network bakes two 9-inch rounds with shredded coconut folded into the batter and covers them in cream cheese frosting. And the cake serves 10 to 12 at approximately 780 calories per slice in about 1 hour and 55 minutes, since that includes 30 minutes of cooling.

Most coconut cakes rely on coconut milk or coconut extract to carry the flavor, but Ina uses regular milk and folds shredded coconut directly into the batter instead. So you get actual coconut texture in every bite of the crumb, and the almond extract adds a second layer of nuttiness that pure coconut flavor alone misses.

Alternating the dry ingredients and milk in three additions and mixing until just combined is the technique that keeps this cake tender. And if you dump everything in at once or overmix, the gluten develops too much and the layers bake dense instead of light

Source: Ina Garten (Food Network)

Ina Garten Coconut Cake

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

780

kcal

Creamed butter, sugar, and eggs mix with sifted flour alternated with milk before shredded coconut folds in and the batter splits between two 9-inch pans at 350°F. Then cream cheese frosting with both vanilla and almond extract coats the assembled layers, and more coconut presses onto the top and sides.

Ingredients

For the cake:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners sugar, sifted
For decorating:
6 ounces sweetened shredded coconut

Directions

Preheat and prep the pans: Heat the oven to 350°F, grease two 9-inch round pans, line with parchment, grease again, and dust with flour.
Cream the butter and sugar: Then beat them on medium-high for 3 to 5 minutes until light yellow and fluffy.
Add the eggs: Once fluffy, add the eggs one at a time on medium speed, scraping down the bowl once during mixing.
Add the extracts: Then mix in the vanilla and almond extracts until well combined.
Sift the dry ingredients: In a separate bowl, sift the flour, baking powder, baking soda, and salt together.
Alternate additions: Then on low speed, add the dry ingredients and milk in 3 parts, starting and ending with dry.
Fold in the coconut: Once just combined, fold in the 4 ounces of shredded coconut with a rubber spatula.
Fill the pans: Then divide the batter evenly between the two pans and smooth the tops.
Bake the layers: Once filled, bake in the center of the oven for 45 to 55 minutes until a tester comes out clean.
Cool the cakes: Then cool in the pans on a rack for 30 minutes, and turn out onto the rack to finish cooling.
Make the frosting: Once the cakes are cool, combine the cream cheese, butter, and both extracts on low speed.
Add the sugar: Then add the sifted confectioners sugar and mix until just smooth without whipping.
Assemble the cake: Place one layer top side down on a plate, frost the top, then set the second layer top side up.
Frost and decorate: Then frost the top and sides, sprinkle coconut on top, and gently press more onto the sides.
Serve: Once decorated, serve at room temperature.

FAQs

Why does the recipe use both vanilla and almond extract?

Vanilla rounds out the sweetness in the batter and frosting, but the almond extract is what gives this cake its distinctive nutty depth. And 1 1/2 teaspoons of almond in the cake plus 1/4 teaspoon in the frosting is enough to notice without tasting artificial.

But if you dislike almond flavor, increase the vanilla to 2 teaspoons and skip the almond entirely. Since the shredded coconut already carries its own nuttiness, the cake still tastes layered even without the second extract.

Can I use unsweetened coconut instead of sweetened?

Sweetened shredded coconut adds moisture and sugar to the batter, so swapping in unsweetened changes both the texture and sweetness. And the baked crumb may taste drier, since the sugar in sweetened coconut helps retain moisture during the 45 to 55 minutes of baking.

But if you prefer less sweetness overall, use unsweetened for the batter and keep sweetened for the outside decoration. Since the frosting already has a full pound of confectioners sugar, the exterior coconut does not need to carry any extra sweetness.

How do I get the coconut to stick to the sides?

Frost the sides generously with a thick, even layer of cream cheese frosting before pressing the coconut on. And use your palm to press small handfuls gently against the frosted surface, working from the bottom up so the loose pieces fall onto the plate instead of the floor.

But do not whip the frosting, because Ina specifically says to mix only until smooth. Since whipped frosting turns fluffy and soft, it cannot hold the weight of 6 ounces of coconut on the sides without sliding.

How far ahead can I make this cake?

The unfrosted layers wrap well in plastic and keep at room temperature for 1 day, or freeze for up to 2 months. And frost and decorate the morning of serving, since the cream cheese frosting needs to stay chilled but the cake tastes best at room temperature.

For a full Barefoot Contessa dessert spread, this pairs well alongside the ina garten lemon bars, because the tart citrus filling contrasts the sweet coconut and cream cheese. And both can be prepped the day before, so your day-of work is just assembly and dusting.

What should I serve this cake with?

A simple cup of coffee or tea is all it needs, since the cream cheese frosting and coconut are rich enough on their own. And fresh berries on the side add color and a tart contrast to the sweet layers.

But avoid heavy accompaniments like ice cream or caramel sauce, because the 3 sticks of butter in the batter plus 2 sticks in the frosting already make each slice substantial. And for a lighter end to a dinner that started with the ina garten baked shrimp scampi, thin slices of this cake balance the garlic butter richness of the main course.