I Made Ina Garten's Coconut Cake Recipe—and It's the Heavenly Dessert I Never Knew I Needed

Name: I Made Ina Garten's Coconut Cake Recipe—and It's the Heavenly Dessert I Never Knew I Needed
Cuisine: American
Ingredients: 3 sticks unsalted butter; 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 the pans; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup milk; 4 ounces sweetened shredded coconut; 2 (8-ounce) bricks cream cheese, at room temperature; 2 sticks unsalted butter, at room temperature; 3/4 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; 1 pound confectioners’ sugar, sifted; 6 ounces sweetened shredded coconut; ⓘ

13 steps

Updated at: Thu, 17 Aug 2023 04:48:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories12233.5 kcal (612%)

Total Fat737.7 g (1054%)

Carbs1311.6 g (504%)

Sugars988.5 g (1098%)

Protein114.6 g (229%)

Sodium4383.2 mg (219%)

Fiber29.1 g (104%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 sticksunsalted butter

2 cupssugar

5eggs

extra-large, at room temperature

1 ½ teaspoonspure vanilla extract

1 ½ teaspoonspure almond extract

3 cupsall-purpose flour

plus more for dusting the pans

1 teaspoonbaking powder

½ teaspoonbaking soda

½ teaspoonkosher salt

1 cupmilk

4 ouncessweetened shredded coconut

2 x 8 ouncecream cheese

bricks, at room temperature

2 sticksunsalted butter

at room temperature

¾ teaspoonpure vanilla extract

¼ teaspoonalmond extract

pure

1 poundconfectioners’ sugar

sifted

6 ouncessweetened shredded coconut

Instructions

Step 1

Step 1 Cream butter and sugar

Step 2

Preheat the oven to 350°F. Prepare two 9-inch round cake pans. Grease them with butter or cooking spray, line them with parchment paper, grease them again and then dust the pans lightly with flour.

Step 3

In a large mixing bowl, or the bowl of a stand mixer, cream the butter and sugar until light yellow and fluffy, 3-5 minutes. Crack the eggs into a separate bowl. With the mixer running on medium, add in the eggs one at a time, scraping down the bowl once during mixing. Mix in the vanilla and almond extracts.

Step 4

Step 2 Add dry and milk

Step 5

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer running on low, add in a third of the flour. Next add in half of the milk and another third of the flour. Add the remaining milk, and then finish with the rest of the flour. Mix until the batter is just combined. Do not overmix.

Step 6

Fold in the 4 ounces of coconut with a rubber spatula.

Step 7

Pour batter evenly into the two prepared pans and smooth the top with a knife or flat spatula. Put the cakes in the center of the oven. Check the cakes after 35 minutes, and continue baking as needed. Bake for 45-55 minutes until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes. Turn the cakes out onto a baking rack to finish cooling.

Step 8

For the frosting, add the softened cream cheese, butter, vanilla extract and almond extract in a large mixing bowl, or the bowl of a stand mixer. Mix on low until combined. Mix in the confectioners’ sugar until just smooth.

Step 9

Step 5 Assemble the cake

Step 10

Place one cake layer on a flat serving plate or cake stand, top side down. Use a sharp knife to cut off the top; even it off if necessary. Spread frosting over top. Place the second layer 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. Store leftovers in an airtight container in the fridge.

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