Table of Contents
Introduction
If you love rich, moist cakes with a delightful coconut flavor, then Ina Garten Coconut Cake is a must-try! With its fluffy sponge layers, tangy cream cheese frosting, and sweet shredded coconut, this cake is an elegant showstopper for any occasion.
If you love coconut-based desserts, you might also enjoy these easy coconut chocolate chip cookies.
Let’s dive into this delicious coconut cake recipe and bake a perfect dessert!
Why Make This Recipe?
- Classic & Elegant: A light, fluffy coconut cake with a rich cream cheese frosting.
- Perfect for Special Occasions: Great for birthdays, holidays, or family gatherings.
- Easy-to-Follow Recipe: Uses simple ingredients and basic baking techniques.
- Rich Coconut Flavor: Features sweetened shredded coconut in both the cake and frosting.
- Pairs Well with Other Desserts: Try serving it alongside homemade mint chocolate chip cookies for a fun dessert spread!
How to Make Ina Garten Coconut Cake
Ingredients:
- Cake: Flour, butter, sugar, eggs, milk, shredded coconut, vanilla & almond extracts.
- Frosting: Cream cheese, butter, confectioners’ sugar, vanilla, almond extract, coconut.
Recommended Baking Tools:
To make this coconut cake perfectly, here are some kitchen essentials:
- Pyrex 9×13 Casserole Dish – Perfect for even baking.
- Mora 9×13 Porcelain Baking Dish – A great option for a stylish presentation.
- Libbey Bakers Basics 3-Piece Casserole Set – Ideal for baking and serving in different sizes.
Directions:
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Cream butter & sugar. Add eggs, vanilla, and almond extracts.
- Mix dry ingredients; alternate with milk.
- Fold in coconut & bake for 45-55 minutes.
- Cool cakes, make frosting, and assemble the cake.
- Frost, decorate with coconut, and enjoy.
How to Serve Ina Garten Coconut Cake
- With a cup of tea or coffee for an elegant treat.
- Drizzled with caramel sauce for extra sweetness.
- With fresh berries on the side to balance the richness.
- As a birthday cake—just add candles!
How to Store Ina Garten Coconut Cake
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5-7 days. Let it sit at room temperature before serving.
- Freezer: Freeze individual slices for up to 3 months.
Variation Ideas
- Tropical Twist: Add pineapple filling between the cake layers.
- Nutty Flavor: Mix toasted almonds into the frosting.
- Chocolate Coconut Cake: Drizzle melted chocolate over the frosting.
- Gluten-Free Option: Use a gluten-free flour blend.
FAQs
How long does coconut cake stay fresh?
Coconut cake stays fresh at room temperature for 2 days, refrigerated for up to 1 week, and frozen for 3 months.
Is Ina Garten coconut cake good?
Yes! Ina Garten coconut cake is famous for its fluffy texture, rich flavor, and tangy cream cheese frosting. It’s a perfect balance of sweet and creamy!
How do you get coconut to stick to the side of a cake?
Press shredded coconut onto freshly frosted cake sides with your hands or a spatula. A slightly chilled frosting helps the coconut adhere better!
Conclusion
Ina Garten Coconut Cake is a luxurious, crowd-pleasing dessert that’s perfect for any occasion. With rich coconut flavor, creamy frosting, and a tender crumb, this cake is guaranteed to impress.
So grab your ingredients, follow this easy recipe, and enjoy a slice of coconut heaven today.
Ina Garten Coconut Cake
- Total Time: 1 hour 20 minutes
Description
A classic coconut cake with cream cheese frosting, inspired by Ina Garten’s famous recipe!
Ingredients
For the Cake:
- Unsalted Butter (3 sticks, softened) – Adds moisture and richness.
- Granulated Sugar (2 cups) – Provides sweetness and lightness.
- Eggs (5 extra-large, room temperature) – Helps bind the ingredients.
- Vanilla Extract (1 1/2 tsp) – Enhances the coconut flavor.
- Almond Extract (1 1/2 tsp) – Adds a subtle nutty undertone.
- All-Purpose Flour (3 cups) – The base for a structured cake.
- Baking Powder (1 tsp) – Helps the cake rise.
- Baking Soda (1/2 tsp) – Ensures a light texture.
- Salt (1/2 tsp) – Enhances overall flavor.
- Milk (1 cup) – Adds moisture to the batter.
- Sweetened Shredded Coconut (4 oz.) – Provides texture and flavor.
For the Frosting:
- Cream Cheese (16 oz., softened) – Creates a rich, tangy frosting.
- Unsalted Butter (2 sticks, softened) – Makes the frosting smooth and creamy.
- Vanilla Extract (3/4 tsp) – Adds a warm, sweet flavor.
- Almond Extract (1/4 tsp) – Complements the coconut flavor.
- Confectioners’ Sugar (1 lb, sifted) – Sweetens and thickens the frosting.
- Sweetened Shredded Coconut (6 oz.) – Used for decorating the cake.
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Cream Butter & Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy.
- Add Eggs & Extracts: Beat in the eggs one at a time, then add the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate Adding Flour & Milk: Add the flour mixture in three parts, alternating with the milk. Mix until just combined.
- Fold in Coconut: Gently stir in the shredded coconut.
- Bake: Divide batter evenly between prepared cake pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 30 minutes, then transfer to a wire rack.
- Make the Frosting: Beat together cream cheese, butter, vanilla, and almond extracts. Gradually add confectioners’ sugar and mix until smooth.
- Assemble the Cake: Place one cake layer on a serving plate. Spread frosting over the top. Add the second layer and frost the top and sides.
- Decorate: Sprinkle shredded coconut over the top and lightly press coconut onto the sides.
- Serve & Enjoy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 480
- Sugar: 39
- Fat: 24g
- Carbohydrates: 58g
- Protein: 5g