Coconut cake is one of my top favorite cakes. This cake is moist and flavorful. There’s a little almond extract in the batter, along with coconut flavor. This cake freezes really well, too— if there’s any left!
Last weekend, we had an intimate dinner party for some friends. One of them is from Atlanta, Georgia. I thought it’d be fund to make a southern treat– Coconut Cake. It was a win, because I love coconut cake!
I’ve made a few coconut cakes on this blog. With this particular recipe, this one has almond extract in the recipe. It doesn’t hurt that this is an Ina Garten recipe, either!
Don’t faint! You use 3 sticks of unsalted butter, all-purpose flour, vanilla extract and almond extract, plus 3 eggs. I use King Arthur unbleached flour.It’s important to bring the butter and eggs to room temperature. It really improves the texture of the cake. Right, cake baker experts?
Line 2 9-inch pans with parchment paper. I like to use “Baker’s Joy” because my cakes never stick to the pan– or you can use the tradtional butter and flour.
Cream the butter and sugar until it’s really fluffy. With cake baking, I’ve learned that this is also an important step– hence room temperature butter.
Add the eggs, one at a time, then alternate adding the milk* and dry ingredients– ending with the dry.
NOTE:* Some reviewers said to substitute coconut milk for the whole milk. I usually stick with a recipe, as is, the first time– then make notes and adapt it next time.
Ina’s recipe calls for both vanilla and almond extract. Again, some reviewers said they substituted with coconut extract. You decide… but, for me, almond extract it is!
Ina Garten’s Coconut Cake
Ingredients
FOR THE CAKE:
- 3/4 pound unsalted butter 3 sticks, at room temperature, plus more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons pure almond extract
- 3 cups all-purpose flour plus more for dusting the pans
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup milk can use coconut milk, if you prefer
- 4 ounces sweetened shredded coconut
- 6 ounces sweetened shredded coconut
- 1 pound cream cheese at room temperature
- 1/2 pound unsalted butter at room temperature, 2 sticks
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract can use coconut extract, if you prefer
- 1 pound confectioners’ sugar sifted
FOR THE FROSTING:
Instructions
FOR THE CAKE:
- Preheat the oven to 350°F.
- Grease two 9-inch round cake pans. Then line them parchment paper. Grease them again and dust lightly with flour.NOTE: I just Baker's Joy spray instead of grease and flour. Works great!
- Cream the butter and sugar with an electric mixer on medium-high speed until light yellow and fluffy, for about 3 to 5 minutes.
- Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.
- Add the vanilla and almond (or coconut) extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the 4 ounces of coconut with a rubber spatula.
- Split the batter evenly into the pans. Then smooth the top with a knife.
- Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
- Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
FOR THE FROSTING:
- In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.
- Add the confectioners’ sugar and mix until just smooth, making sure not to whip it.
- To assemble, place 1 layer of cake on a flat serving plate, top side down, and spread with frosting. Place the second layer of cake on top, top side up, and frost the top and sides.
- To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature. Edit my recipe
Notes
Nutrition
Looks like the perfect remedy for a "sweet tooth!".
:>
Debby, this cake sounds absolutely incredible!
This looks marvelous. Ina's recipe in your hands are a thing of beauty.
Debby….I think this is stunning. I know someone too…who would love this beyond…well beyond belief! Grin….I am definitely going to be making it. Thanks for your tips…it is so helpful and one of my friends bought those 'cake bands' and says they do help indeed. So here the novice is going to start getting into gadgets…grin…love it!
Beautiful cake. Perfect for my coconut lovers. I'm with you on the buttercream.
Mimi
The cake looks fantastic! I would have to say that coconut cake and red velvet cake would be tied for top place down here in the south. Some people combine them and put the coconut frosting on the red velvet cake ;D Sounds like your guests were very happy!!
Debby, Beautiful cake! Glad we could help you achieve your goal. Frank @ KAF, baker/blogger.
Debby, this cake is a stunner!! You should enter it in the Bon Appetit dessert blogging contest!!
Oh yum! I am a fan of coconut and have been wanting to make this cake. Alas, I have no excuse…at least at the moment I do not. I am working on it, though!
When you told me you made a coconute cake, this is the one I immediately thought of- I've heard it's very good. And according to Larry it tastes like home. How sweet is he?
I am a Lover of cream cheese frosting. I don't want to push anyrecipes upon you but the vanilla bean cream cheese frosting on my blog is luscious. It's think like a buttercream and soft and fluffy and I think it would be awesome on this cake- mmaybe add a little almond extract instead of vanilla???
Coconut Cake is my "dream cake." Looks fantastic! Ina initially did a recipe for coconut cupcakes that was so good, I think she may have adapted it into this cake.
Ive made her coconut cupcakes and have enjoyed them. I have to try the cake version.
Wonderful post; wonderful photographs. I especially like the lead photo – the piece of cake in front of the cookbook version. Yours looks exactly like Ina's! It had to have been good.
Happy Thanksgiving!
This cake sounds and looks WONDERFUL!!! I love coconut and a GREAT!!! coconut cakes reminds me of my grandma. She made a AWESOME!!! coconut cake.
THANKS!!! for the tips.
Geri
this looks amazing love your blog, you can really cook Rebecca
That is one gorgeous cake! Sounds tasty to boot. p.s. You inspired me to buy the paddle attachment with the scraper thing, heaven!
Ohhhh, I just posted an Ina Garten recipe on my blog too! But I gotta say, I saw that episode where she actually made this coconut cake, and it was all I could do to stop myself from running into my TV! Your coconut cake looks perfectly most and tender and … divine.
Yum! Wait! Let me say that again YUM! It looks wonderful Debby! I'd love to be digging into a slice of that beauty.
Question…do you really think those baking strips work? I have some but never use them. Guess I need to give them a try.
~ingrid
Yup, Coconut Cake is a Southern love! This step by step was perfect for this Midwesterner to learn how to make one! Thanks! Roz