Ina Garten Coconut Cake Recipe
This Ina Garten Coconut Cake Recipe brings bakery-quality results to your home kitchen.
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