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