When it comes to celebrating any occasion, nothing beats the indulgence of a Coconut Cake. This delightful cake, inspired by Ina Garten’s signature recipe, is a perfect combination of moist layers, aromatic vanilla and almond extracts, and sweet, shredded coconut. It’s an elegant treat that adds a touch of sophistication to any party or holiday. The soft and fluffy texture of the cake is paired perfectly with a rich cream cheese frosting, which will surely leave your guests asking for the recipe. This cake is everything you could want in a dessert—rich, flavorful, and irresistibly moist!
About The Recipe
There’s something about the flavor of coconut that instantly brings comfort, and this coconut cake does exactly that. When I first tried Ina Garten’s coconut cake recipe, I was hooked from the first bite. I knew I had to share it with you because it’s one of those cakes that everyone will rave about. Whether it’s a birthday, a holiday gathering, or just a special treat for yourself, this cake is guaranteed to bring smiles all around.
What I love about this recipe is how simple it is, yet so impressive. The cake layers are light and airy, with the coconut giving them a delightful texture. The frosting is creamy and rich, with just the right balance of tang from the cream cheese and sweetness from the powdered sugar. What makes this cake even more special is that it’s topped with a generous sprinkle of shredded coconut, which adds a nice crunch and extra flavor.
One of the reasons this recipe works so well is because of the balance of flavors. The almond extract and vanilla extract are key players here—they complement the coconut perfectly. And don’t worry, if you’re not a fan of almond, you can always skip it for a more traditional coconut flavor.
Reasons You Will Love This Coconut Cake
- The perfect balance of coconut and almond flavor.
- Cream cheese frosting that is rich, smooth, and velvety.
- A moist, fluffy cake that doesn’t dry out.
- Great for birthdays, holidays, or just as a special treat.
- Easy-to-make yet impressive enough to serve at any celebration.
- The shredded coconut on top adds texture and flavor that will have everyone asking for a second slice!
Equipment Needed
Before diving into making this cake, it’s important to have the right equipment on hand. Here’s what you’ll need to prepare Ina Garten’s Coconut Cake:
- Mixing Bowl – A large bowl for mixing the dry and wet ingredients.
- Stand Mixer or Hand Mixer – You’ll need a stand mixer or an electric hand mixer to cream the butter and sugar, and to mix the batter.
- 9-inch Round Cake Pans – This recipe calls for two 9-inch round pans, so be sure to have those ready. You’ll also need to grease and line them with parchment paper to ensure the cake doesn’t stick.
- Sifter – To sift the dry ingredients (flour, baking powder, baking soda, salt), ensuring they’re evenly mixed and no lumps remain.
- Cooling Rack – For cooling the cake layers after baking.
- Spatula – A rubber spatula for gently folding ingredients and spreading the frosting.
- Cake Stand or Serving Plate – For assembling and presenting the cake.
Ingredients
For The Cake:
- 3 Sticks Unsalted Butter – Make sure it’s at room temperature for easy creaming.
- 2 Cups Sugar – White granulated sugar to add sweetness and structure to the cake.
- 5 Extra-Large Eggs – Room temperature eggs create a smooth batter.
- 1½ Teaspoons Pure Vanilla Extract – Adds a rich, aromatic flavor.
- 1½ Teaspoons Pure Almond Extract – If you love almond flavor, this complements the coconut beautifully.
- 3 Cups All-Purpose Flour – Provides structure for the cake.
- 1 Teaspoon Baking Powder – Leavening agent that helps the cake rise.
- ½ Teaspoon Baking Soda – Adds additional lift and helps balance the acidity.
- ½ Teaspoon Kosher Salt – Enhances the flavor of the cake without being overwhelming.
- 1 Cup Milk – Whole milk is preferred for richness, but you can substitute it with low-fat milk if you wish.
- 4 Ounces Sweetened Shredded Coconut – For that signature coconut texture and flavor.
For The Frosting:
- 2 (8-ounce) Bricks Cream Cheese – Softened to room temperature for easy mixing.
- 2 Sticks Unsalted Butter – Also at room temperature to make a creamy frosting.
- ¾ Teaspoon Pure Vanilla Extract – Adds a touch of sweetness to the frosting.
- ¼ Teaspoon Pure Almond Extract – To give the frosting a subtle nutty flavor.
- 1 Pound Confectioners’ Sugar – Sifted to ensure smoothness in the frosting.
- 6 Ounces Sweetened Shredded Coconut – To decorate the cake, adding texture and coconut flavor to the frosting.
How to Make Ina Garten’s Coconut Cake
Step 1: Prepare Your Cake Pans and Preheat the Oven
Start by preheating your oven to 350°F (176°C). Grease two 9-inch round cake pans with butter or cooking spray. Then, line the bottom of each pan with parchment paper. This ensures the cake doesn’t stick. After that, lightly dust the pans with flour to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, or using a stand mixer, cream together the 3 sticks of unsalted butter and 2 cups of sugar until the mixture becomes light and fluffy. This should take around 3-5 minutes. Make sure to scrape down the sides of the bowl to ensure the mixture is evenly combined.
Step 3: Add the Eggs and Extracts
Crack the 5 extra-large eggs into a separate bowl. With the mixer running on medium speed, add the eggs one at a time, mixing well after each addition. You may need to scrape the sides of the bowl again to incorporate any mixture that hasn’t been fully combined. Once the eggs are well incorporated, add 1½ teaspoons of pure vanilla extract and 1½ teaspoons of pure almond extract, mixing until everything is fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. This helps ensure there are no lumps in your dry ingredients. With the mixer running on low, gradually add in a third of the dry ingredients, followed by half of the 1 cup of milk. Repeat the process, adding another third of the dry ingredients, then the remaining milk, and finish by adding the last of the flour mixture. Make sure to mix just until combined—do not overmix, as this can make the cake dense.
Step 5: Add the Coconut and Bake
Fold in 4 ounces of sweetened shredded coconut using a rubber spatula. This will give the cake its signature coconut flavor and texture.
Pour the batter evenly between the two prepared cake pans and smooth the top with a knife or spatula. Place the pans in the center of the preheated oven and bake for 45-55 minutes, or until the tops are golden brown, and a cake tester inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
Frosting and Assembling the Cake
Step 6: Make the Cream Cheese Frosting
For the frosting, start by adding 2 (8-ounce) bricks of cream cheese and 2 sticks of unsalted butter (both at room temperature) into a large mixing bowl or stand mixer. Mix on low speed until the mixture is well combined. Then, gradually add 1 pound of confectioners’ sugar (sifted to avoid lumps), mixing until smooth. Add ¾ teaspoon of pure vanilla extract and ¼ teaspoon of pure almond extract and continue mixing until the frosting is fluffy and smooth.
Step 7: Assemble the Cake
Once your cakes have completely cooled, use a serrated knife to cut off any domed tops to make the cakes level. Place one cake layer on a serving plate or cake stand, top side down. Spread a generous amount of the cream cheese frosting over the top of the first layer. Place the second cake layer on top, top side up, and frost the top and sides of the entire cake with the remaining frosting.
Step 8: Decorate the Cake
To finish, decorate the cake by sprinkling sweetened shredded coconut generously over the top of the cake. Lightly press more coconut into the sides of the cake, ensuring it sticks well. The coconut adds both texture and visual appeal to the cake.
Step 9: Serve and Store
Allow the cake to sit at room temperature for a bit before serving so that the frosting remains creamy. It’s best to serve this coconut cake within 2-3 hours of frosting for the freshest taste.
Store any leftovers in an airtight container in the fridge for up to a week. Always bring the cake to room temperature before serving, as the frosting can harden in the refrigerator.
Enjoy your delicious and rich Ina Garten’s Coconut Cake! This cake is perfect for birthdays, holidays, or just whenever you’re craving a slice of tropical sweetness. It’s a true crowd-pleaser with its light, fluffy texture, and creamy frosting. You won’t regret making it!
