Growing up, my grandmother had a special way of making every occasion feel like a celebration. One of her signature desserts was a luscious coconut cake that filled our home with the sweet aroma of coconut and vanilla. Every bite was a reminder of family gatherings, laughter, and love. Today, I want to share with you Ina Garten’s Coconut Cake, a recipe that captures that same warmth and joy, perfect for any occasion.
What Makes It Special
This coconut cake stands out for several reasons:
- Moist and Fluffy: The combination of coconut milk and shredded coconut creates a cake that is incredibly moist and fluffy.
- Simple Ingredients: With just a handful of ingredients, this cake is easy to whip up, making it accessible for bakers of all levels.
- Versatile Frosting: The cream cheese frosting adds a tangy sweetness that perfectly complements the cake’s rich coconut flavor.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 10
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together the flour and baking powder.
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Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Stir in the vanilla and shredded coconut.
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar and coconut extract until well combined.
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Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
My Pro Tips
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For an extra coconut kick, toast some shredded coconut and sprinkle it on top of the frosted cake.
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If you want to make this cake ahead of time, you can freeze the layers and frost them when you’re ready to serve.
What to Serve With It
- A scoop of vanilla ice cream
- A cup of freshly brewed coffee
- Fresh fruit salad
FAQs
Q: Can I use unsweetened coconut?
A: Yes, unsweetened coconut works well, but you may want to adjust the sugar in the recipe slightly.
The Heart of the Dish
This coconut cake is more than just a dessert; it’s a slice of nostalgia that brings back memories of family gatherings and celebrations. Each bite is a reminder of the love and joy that comes from sharing food with those we cherish. I hope this recipe brings as much happiness to your table as it has to mine.
Your Turn
I invite you to try this delightful coconut cake recipe and make it your own. Feel free to experiment with flavors or decorations, and don’t forget to share your experiences and feedback. Happy baking!
Ina Garten’s Coconut Cake: A Moist and Fluffy Dessert for Any Occasion
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Stir in the vanilla and shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar and coconut extract until well combined.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
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