Coconut Cake Recipe

Coconut Cake Recipe | Ina Garten

Level: Intermediate
Makes: 1012 servings
Nutrition Per Serving (1/12th): Calories 1029, Total Fat 63g, Saturated Fat 40g, Carbohydrates 110g, Dietary Fiber 2g, Sugar 83g, Protein 10g, Cholesterol 229mg, Sodium 391mg
Total Time: 1 hour 55 minutes
Prep Time: 35 minutes
Rest Time: 30 minutes
Baking Time: 50 minutes

Ingredients

• 3/4 pound (3 sticks) unsalted butter, softened, plus more for prepping the cake pans
• 2 cups granulated 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 extra for dusting pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, softened
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Instructions

• Preheat and prepare pans: Preheat oven to 350F. Grease two 9-inch round cake pans, line with parchment paper, grease the parchment, and dust lightly with flour.
• Make the batter: In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high for 35 minutes until pale and fluffy. Crack the eggs into a small bowl. With the mixer on medium, add eggs one at a time, blending after each and scraping the bowl once. Add vanilla and almond extracts and mix well the batter may look a bit broken, which is normal.
• Combine dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt.
• Finish batter: With the mixer on low, add the dry ingredients and milk alternately to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined. Fold in the 4 ounces of shredded coconut with a spatula.
• Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the center of the oven for 4555 minutes, until golden and a tester comes out clean. Cool in the pans on a rack for 30 minutes, then turn out and cool completely on the rack.
• Make the frosting: In the mixer with the paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on low speed. Gradually add the sifted confectioners' sugar and mix just until smooth avoid whipping.
• Assemble: Place one cake layer rounded side down on a platter and spread a layer of frosting over the top. Place the second layer rounded side up and frost the top and sides of the cake. Sprinkle the top with the remaining sweetened shredded coconut and gently press coconut onto the sides.
• Serve: Serve at room temperature.