This Ina Garten Coconut Cake Recipe brings bakery-quality results to your home kitchen.
The moist, fluffy layers paired with creamy coconut frosting create an unforgettable dessert experience.
Every bite delivers rich coconut flavor that melts in your mouth.
Perfect for special occasions or weekend treats, this recipe combines simple ingredients with professional techniques.
The Ina Garten Coconut Cake Recipe has become a favorite among home bakers worldwide. Its foolproof method ensures success every time you bake it.
When I First Introduced To
I discovered this Ina Garten Coconut Cake Recipe during a family gathering last spring. My aunt served this incredible cake that had everyone asking for seconds.
The combination of tender crumb and coconut frosting was absolutely divine. Since then, it’s become my go-to dessert recipe.
Equipment List
- 2 round cake pans (9-inch)
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula
- Rubber spatula
Ingredients List
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut cream
- 1 tsp vanilla extract
- 1 cup shredded coconut
Step by Step Preparation
- Preheat oven to 350°F. Grease cake pans thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Alternate adding dry ingredients and coconut milk.
- Stir in vanilla extract until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until golden brown.
- Cool in pans for 10 minutes completely.
- Turn out onto wire racks to cool.
- Beat butter until light and creamy for frosting.
- Gradually add powdered sugar, beating until smooth.
- Add coconut cream and vanilla, mix well.
- Frost cooled cake layers and sprinkle coconut.
Recipe Tips
- Room temperature ingredients mix better and create smoother batter
- Don’t overmix the batter to keep cake tender and light
- Test doneness with toothpick inserted in center comes clean
- Cool completely before frosting to prevent melting
- Toast coconut flakes for extra flavor and golden color
What Can You Serve With Ina Garten Coconut Cake Recipe
- Fresh Berries: Strawberries and raspberries add tartness that balances the sweet coconut flavors perfectly.
- Vanilla Ice Cream: Creamy vanilla ice cream complements the cake’s rich texture and enhances the coconut taste.
- Coffee or Tea: Hot beverages pair wonderfully with this dessert, creating a complete afternoon treat experience.
Conclusion
This Ina Garten Coconut Cake Recipe delivers professional results with simple home techniques.
The combination of moist cake and creamy frosting creates dessert perfection.
Whether celebrating special occasions or enjoying weekend treats, this recipe never disappoints.
Your family and friends will request this Ina Garten Coconut Cake Recipe again and again.
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Ina Garten Coconut Cake Recipe
Equipment
- 2 round cake pans (9-inch)
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup coconut cream
- 1 tsp vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F. Grease cake pans thoroughly.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Alternate adding dry ingredients and coconut milk.
- Stir in vanilla extract until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until golden brown.
- Cool in pans for 10 minutes completely.
- Turn out onto wire racks to cool.
- Beat butter until light and creamy for frosting.
- Gradually add powdered sugar, beating until smooth.
- Add coconut cream and vanilla, mix well.
- Frost cooled cake layers and sprinkle coconut.
Notes
- Room temperature ingredients mix better and create smoother batter
- Don’t overmix the batter to keep cake tender and light
- Test doneness with toothpick inserted in center comes clean
- Cool completely before frosting to prevent melting
- Toast coconut flakes for extra flavor and golden color
