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Ina Garten's Coconut Cake

  • 12 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe, from "Barefoot Contessa at Home" was a success at my dinner party. The cake was very moist, not too sweet with the right balance of coconut. Some reviewers say to replace the milk with coconut milk, and to use coconut extract instead of almond extract; I might try that next time. The frosting was good, but this could be excellent with a butter cream frosting. Overall, it was very easy to make and I'd make it again! Great job, Ina Garten!


¾ pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
teaspoons pure vanilla extract
teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk (can use coconut milk, if you prefer)
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
½ pound (2 sticks) unsalted butter, at room temperature
¾ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

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