coconut cake recipe ina garten

If you’re looking for a classic dessert with a tropical twist, then a coconut cake is just what you need! This moist and delicious cake is sure to be a hit with your friends and family. Ina Garten, the Barefoot Contessa, has a great recipe for coconut cake that’s sure to please. This recipe is easy to follow, and it produces a beautiful, flavorful cake with a creamy coconut filling and a fluffy, sweet frosting.

Ingredients

For the cake:

2 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1 cup sweetened shredded coconut

For the filling:

1 (8-ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups confectioners’ sugar
1 cup sweetened shredded coconut

For the frosting:

1 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons coconut extract
3 cups confectioners’ sugar
1 cup sweetened shredded coconut

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and coconut extracts.

4. Add the dry ingredients in three parts, alternating with the buttermilk. Beat until combined. Fold in the coconut.

5. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning out onto a wire rack to cool completely.

6. For the filling, in a medium bowl, beat the cream cheese, butter, and extracts until light and fluffy. Slowly add the confectioners’ sugar and beat until combined. Stir in the coconut.

7. To assemble the cake, place one cake layer on a serving plate. Spread the filling over the top. Place the second cake layer on top and press down lightly.

8. For the frosting, in a medium bowl, beat the butter and extracts until light and fluffy. Slowly add the confectioners’ sugar and beat until combined. Stir in the coconut. Spread over the top and sides of the cake.

Frequently Asked Questions (FAQs)

Can I use different flavors of coconut in this cake?

Yes, you can use different flavors of coconut in this cake. You can use sweetened or unsweetened shredded coconut, or you can even use flaked coconut or coconut chips.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. The cake can be made up to two days in advance and stored in an airtight container. The frosting can be made up to one day in advance and stored in an airtight container.

What is the best way to store coconut cake?

Coconut cake is best stored in an airtight container at room temperature. It can also be stored in the refrigerator for up to five days.

Can I freeze coconut cake?

Yes, you can freeze coconut cake. Wrap the cake well in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months.