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Ina Garten Coconut Cake

Ina Garten Coconut Cake
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A classic, moist layer cake with a tender crumb infused with coconut flavor. A rich cream cheese frosting is coated in sweetened shredded coconut for a showstopping finish.

Ingredients

  • For the cake: 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing pans
  • For the cake: 1 cup all-purpose flour
  • For the cake: 1/2 cup granulated sugar
  • For the cake: 1/2 cup sweetened shredded coconut
  • For the cake: 2 large eggs, at room temperature
  • For the cake: 1/2 cup sour cream, at room temperature
  • For the cake: 1/4 cup canned coconut milk (not light), well shaken
  • For the cake: 1/2 teaspoon pure vanilla extract
  • For the cake: 1/4 teaspoon pure coconut extract
  • For the cake: 1/2 teaspoon baking powder
  • For the cake: 1/4 teaspoon baking soda
  • For the cake: 1/4 teaspoon kosher salt
  • For the frosting: 4 ounces cream cheese, at room temperature
  • For the frosting: 2 tablespoons unsalted butter, at room temperature
  • For the frosting: 1 cup confectioners’ sugar, sifted
  • For the frosting: 1/2 teaspoon pure vanilla extract
  • For the frosting: 1-2 tablespoons heavy cream, as needed
  • For assembly: 1/2 cup sweetened shredded coconut, for coating

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 4-inch round cake pans with butter and line the bottoms with parchment paper rounds. This ensures the cakes release cleanly without sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside. In a small bowl, stir together the coconut milk and sour cream until smooth.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula.
  4. Add the eggs one at a time, beating on medium speed for 30 seconds after each, then add the vanilla and coconut extracts. The mixture should be pale and slightly thickened. If it looks curdled, the butter was too cold—warm the bowl briefly over a pan of warm water while stirring.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk-sour cream mixture in two additions, beginning and ending with the dry. Mix each addition just until incorporated—overmixing will toughen the cake.
  6. Fold in the 1/2 cup shredded coconut with the rubber spatula. Divide the batter evenly between the prepared pans, smoothing the tops with a small offset spatula. Tap the pans gently on the counter to remove air bubbles.
  7. Bake for 25-30 minutes, rotating the pans halfway through, until the cakes are golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs. The internal temperature should read 205-210°F (96-99°C) if measured with a probe thermometer.
  8. Cool the cakes in the pans on a wire rack for 10 minutes, then invert onto the rack, remove parchment, and let cool completely to room temperature, about 45 minutes. Do not frost while warm or the frosting will melt.
  9. While the cakes cool, make the frosting: In a medium bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until creamy, about 1 minute. Add the sifted confectioners’ sugar and vanilla; beat on low until combined, then increase to medium and beat 1 minute until fluffy. Add heavy cream 1 tablespoon at a time if needed to achieve a spreadable consistency.
  10. Once cakes are completely cool, level the tops with a serrated knife if they domed. Place one layer on a serving plate, bottom-side down, and spread about one-third of the frosting evenly over the top, just to the edge.
  11. Place the second layer on top, bottom-side up, and frost the top and sides with the remaining frosting. Use an offset spatula to create smooth sides or decorative swirls.
  12. Gently press the remaining 1/2 cup shredded coconut onto the sides and top of the frosted cake, using your cupped hand to press it into the frosting. Refrigerate the cake for at least 30 minutes before slicing to set the frosting for clean cuts. Serve chilled or at room temperature.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving for best flavor and texture. The cake can be frozen, unfrosted, tightly wrapped in plastic and foil, for up to 2 months; thaw overnight in the refrigerator before frosting.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-coconut-cake/