Coconut Cake

Total Time:
1 hr 55 min
Prep:
35 min
Inactive:
30 min
Cook:
50 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut
  • For the frosting:
  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners' sugar, sifted
  • 6 ounces sweetened shredded coconut
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.


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4.3 443
I replaced most of the almond extract with coconut extract...just because I dont like almond extract.  I also added toasted slivered almonds to the top.  Delish!  I will do this one again! item not reviewed by moderator and published
I'm a bit confused by this recipe. It's coconut cake but the only coconut in it are the flakes? I made this cAke for Easter  and although the sponge itself was good (cooked in 35minutes only) ,it tasted of almond, not coconut. The frosting is just a basic cream cheese frosting then the coconut is pressed onto it. I will use the sponge recipe in the future minus the almond as I need a good yellow cake recipe and I think this is it, but the cake which was suppose to be a coconut cake, had no coconut taste so it's certainly not what I had hoped for. item not reviewed by moderator and published
I loved making this cake. it was very easy and the frosting is sooo good. I will serve it tomorrow for Easter and I know it will be a hit.  item not reviewed by moderator and published
Wonderful - very rich with good coconut flavor.  We used jumbo eggs and whole milk (not two percent) and followed the recipe exactly..  Very rich - serve in thin slices.  Ample frosting - would put a thicker layer of frosting between the two layers next time. item not reviewed by moderator and published
Made this cake last night. Here is what we did after reading several reviews and looking over the actual recipe..  For the cake portion, we used coconut extract instead of almond, also regular salt not kosher, also sifted the flour. For the frosting, we used regular salted butter (used all the unsalted in the actual cake) also subbed the almond extra for coconut. We did not use a pound of confectioners' sugar, we used 2 3/4 cups. It was sweet enough for our likings. The cake does not have a very strong coconut flavor, so in the future I think I will- a) add more coconut extract and- b) add coconut milk to the cake. With that being said, it was a very good cake! It taste like a good old fashioned cake that grandma would make.  I would definitely make it again! item not reviewed by moderator and published
This cake was terrible. The frosting was great, but the cake itself tasted awful. I don't know if it was the taste of the almond extract that I didn't like, or if I should have used cake flour vs. all purpose flour. I ended up having to throw away the entire cake. item not reviewed by moderator and published
Followed all the directions and the cake turned out super dense and super sweet... similar to a 7-egg cake. The coconut flavor didn't come through at all. It tasted more like an almond flavored cake. Check it at 35 minutes, as mine was done at that time. item not reviewed by moderator and published
I made this cake for Christmas, yesterday and I came home from our celebration with 3/4 of the cake. I followed the entire recipe and it was very dense/heavy. I don't want to throw away the cake because it was costly to make. Can I poke holes and infuse it with coconut mike? Or ANY IDEAS...HELP item not reviewed by moderator and published
The best cake of all time. Period. item not reviewed by moderator and published
these are delicious! has anyone ever made cupcakes from this recipe? if so, how many does it yield? item not reviewed by moderator and published
This was my 1st cake ever. I usually bake yeast breads. I made this for the Thanksgiving crowd and it was a huge hit. The cake is a bit pricey (the ingredients) but what an outstanding result. If you want to "Wow" your friends, this is the way. Even friends who enjoy teasing about my baking were sincerely complimentary. Candidly speaking, the cake was easy to make, so give it a try you won't be disappointed. Regards item not reviewed by moderator and published
First time making it & here's the feedback: My husband said this cake was "scary good" and "like eating a "warm, creamy coconut." He told me to hurry up & write down what I changed in Ina's recipe so I could remember & make it exactly like this again. I read a lot of the comments here before making it so thank you all! Changes I decided to make: BAKE TIME: Only cooked for 35 min. Halfway through, I turned the heat down to 325 degrees. CAKE BATTER: 1.) Used cake flour instead of AP; 2.) 1.5 tsp of Vanilla & 1.5 tsp of Coconut extract only -- no almond. 2.) Used only 1/2 cup of whole milk; 3.) Added 10oz of Coco Lopez cream of coconut; 4.) Added 7oz of sweetened, coconut flakes instead of just 4oz; 5.) Added 1/4 cup of unsweetened shredded coconut. FROSTING: 1.) Used only 1 cup of sugar to give cake a little more tang; 2.) Only 1/8 tsp of almond extract to avoid an "eggy" taste; 3.) Only 3oz sweet coconut flakes; 4.) + 1/4 cup of unsweet, shredded coconut. ENJOY & THANKS INA! item not reviewed by moderator and published
Moist and delicious. Cake was done baking in about 35min. For frosting, I used 3 3/4cups of powdered sugar. Stored cake in refrigerator. item not reviewed by moderator and published
Very very good! item not reviewed by moderator and published
I added 1 pkg vanilla pudding to tjhe flour mixture and it made the cake so light. This cake turned out so good and delicious it was devoured in no time. Remember pudding in the flour which I add to all my cake recipes. Trust me it works item not reviewed by moderator and published
Just so wonderful! We celebrated our 24th Anniversary with this beautiful and delicious cake! Prepared in 8x8 rounds and baked at 350 for 20 minutes. Turned temp down to 325 as cakes began to brown. Baked for another 20 minutes. A celebration indeed! Don't forget the champagne! item not reviewed by moderator and published
I was worried about making this cake from some of the reviews I read but so glad I did! It was so moist and delicious! I brought it somewhere and people went on and on how good it was! I did not add the almond extract and increased the vanilla to 2 teaspoons vanilla. I only baked the cake for 35 minutes. item not reviewed by moderator and published
Love, love, love this cake! I've been making it for the past 5 years! The first time I made it was for my own birthday. When the whole family came over someone had brought a grocery store cake because they said "no one should have to make their own cake for their birthday". I said I wanted to make it because it's the cake I specifically wanted for my birthday. I had many telling me that they didn't like coconut cake and refused it. (OMG, who doesn't like coconut cake? Remember Hostess Snowballs? YUM!) Anyway, they all got coaxed into just trying a bite of it and VOILA! All of a sudden everyone wanted a piece. The whole thing just cracked me up! It was the best birthday present I got that year! I have no problem with this recipe ever! But Ina always makes a point in saying to only use extra large eggs when baking. I think it will make all the difference as to whether your cake comes out dry or not! Again, YUM!!! item not reviewed by moderator and published
this wasn't really a hit at our house. Since there were a lot of comments that it was heavy I took one of the eggs out. Comments here were still it had good flavor but it was too desne/ heavy. So...even that didn't help. Not a keeper. item not reviewed by moderator and published
Followed directions to a "T" but the cake came out dense to the point where it was hard. Anyone with tips on how to rectify this? item not reviewed by moderator and published
Such an easy recipe! You can easily find all the ingredients and put together quickly, my family loved it! item not reviewed by moderator and published
This cake is tasty since there wasnt much coconut flavor i baked another batch using all the same ingrediants except adding 1/2 a cup of coconut milk and it was amazing item not reviewed by moderator and published
This is a REAL cake. Not some boxed mix cake that we are all accustomed to. Be sure to use room temperature EVERYTHING- this makes a huge difference. Also, make sure you do not use fat free milk. I used half whole milk and half full fat coconut milk. If your cake came out dry, invest in an 8 dollar oven thermometer- all ovens cook at different temps. Check it at 35 mins and every 8-10 mins thereafter. I have made a ton of Ina's recipes and they are always fabulous- this one requires a little extra attention. item not reviewed by moderator and published
One of the best cakes I have ever had... and I do not even like cake. item not reviewed by moderator and published
I love Ina, so I was terribly disappointed in this recipe. The five million calories scared me a bit, but I wanted to make it for my SO's birthday, who loves coconut cake. The result was the densest cake I have ever made. The texture reminds me of cornbread, with very little flavor. I have made so many cakes that I am positive it is the recipe, and not any lack of my abilities. Agree with others that there is almost no coconut flavor in the cake, more like vanilla with coconut sprinkled on top. For the time and effort put in, not to mention the horrifying amount of butter and sugar, it was a dismal disappointment. Back to Tyler's carrot cake recipe! item not reviewed by moderator and published
I made this cake for my husband's Birthday and it was not only delicious, it was beautiful! I followed the recipe very closely with the exception of a reduction of the sugar in the cake by 1/4 cup and a reduction in the confectioner's sugar in the frosting by about 1/2 cup (we prefer our cakes to be a little less sweet) and it turned out wonderful. Very moist and soft and just the right amount of coconut. Although the recipe says to serve room temperature, I found the cake to be much more pleasing served cold :) Thanks for the great recipe Ina! item not reviewed by moderator and published
Cake turned out very good, just a little coarse. Not really dry, but coarse. I may have beat it too long. Taste was very good and all the family really liked it. item not reviewed by moderator and published
Not sure what I did wrong but my cake was crumbly! I measured everything out to a "T." The cake was very tasty and it wasn't dry, but it didn't hold together in pieces very well. Any tips anyone? item not reviewed by moderator and published
It's so wonderful. Everyone that has tasted it when I made it loved it. item not reviewed by moderator and published
This cake was absolutely yummy. I made it this past weekend as I had company coming over for dinner. The cake was delicious! I followed the recipe to the T...Extra-Large eggs at room temp along with butter. I was sweating it because many reviewers said theirs was very dry. Mine was not dry at all. Dense it was but then again, it was NOT a mix in a box. All good ingredients and made from scratch. I sent some home with our friends and they shared with others who said it was better then the cakes they get from favorite bakery!!! Thank you Contessa! You are awesome and have inspired me. item not reviewed by moderator and published
Great recipe...if you make sure to follow it correctly. It turned out perfectly the first time i made it.. i did toast a little coconut to go on top and i added Rasberries to the top for color and taste. Please if you are inexperienced baking follow the directions step by step. You can always add a little instant pudding dry mix to the dry ingret. to add moisture .. i have done this time again and again to prevent a dry layer and it always never fails me. item not reviewed by moderator and published
This is my mom's favorite cake; I make it for her for her birthday. I follow the recipe exactly. The cake is a little dense, but the flavors are wonderful. Don't skip the almond extract; it adds a lot of flavor. I highly recommend. item not reviewed by moderator and published
I reduced the sugar by 1/2 cup, the result: a delicate, moist cake that everyone loves. It is difficult to have only one slice. item not reviewed by moderator and published
I loved this cake. I thought the almond extract worked great with the coconut. I did add a 1/4 tsp of coconut extract for extra flavor. I don't know what people are talking about when they said it came out dry. Did you use extra large eggs like a lot of her recipes call for? Did you line with parchment? The edges may have overcooked with her baking time is my only complaint. Next time I'll check it 5 minutes earlier. item not reviewed by moderator and published
Another home run recipe from Ina! I made this cake for Easter a few years ago, and I often get requests for it from my family (which says a lot, as I'm an avid baker and often try new recipes. It's a dense cake and will fill you and your loved ones up fast! SO tasty! item not reviewed by moderator and published
This cake looked great so I tried it. I read a few reviews first and was afraid the cake might be dry, so like others, I added 1/2 cup of coconut milk to the cake batter. I also added just 1/2 the almond extract and more vanilla to the cake and frosting and it all ended up great. The cake is very dense but I found this is what made it different and good. It is time consuming but really rather easy. I find I like to eat the cake at room temp, so I will cut a slice(s and leave it out for an hour or two before eating and it makes the flavor and texture so much better. I highly recommend this recipe, I can't imagine it ever being dry. It is delish! item not reviewed by moderator and published
Made this cake for Father's Day. The almond extract was way strong and over powered any taste of coconut I was trying to add in. To try and counter some of the almond extract, I add 2 tsp of coconut rum. Unfortunately I could still taste the almond over everything else. Next time I try this cake I will definitely leave out the almond extract, add in coconut rum. I also used cake flour instead of AP and I thought the texture of the cake was a little better. I also left out the almond extract from the frosting and used coconut rum instead. I will definitely will tweek the recipe the next time I make it so that it has more of a coconut flavor. item not reviewed by moderator and published
Yum! I've made this cake a few times, and it is perfect every time! I read some of the reviews, and can't understand why someone would need to change this recipe! If your cake is coming out dry...you're probably over baking it. I always test every cake I make 5 minutes before the baking time suggested, and go from there. This one is always perfect as is! item not reviewed by moderator and published
I was very pleased with this cake. I substituted gluten free flour (which can be a bit temperamental! and it worked wonderfully! My family loved it and even though it may take a while to make (the instructions a VERY precise! it was definatly worth it. item not reviewed by moderator and published
Very disappointed in this cake, very dry and lacks taste. Will not make it again. Lots of money in the trash. I still love Ina though, I must have done something wrong ! Anyway maybe next time with another recipe . item not reviewed by moderator and published
I never know how to rate cakes that I made modifications to! But this one was fabulous. I saw a few reviewers complaining of dryness, so I took preemptive action. I replaced all purpose flour with cake flour, and added a fair amount more milk (I used coconut milk. Additionally, I used half the amount of almond extract to vanilla, and threw in a bit of coconut extract to the batter as well. It came out beyond perfect. Dense enough to hold in a layer cake, and yet had the most tender and divine crumb. The cream cheese frosting complimented the cake perfectly (I had made a test cake first with Italian Meringue Buttercream and it wasn't nearly as delicious. My sister was very lucky to get this one on her birthday! item not reviewed by moderator and published
This is my go to recipe both for coconut and vanilla cake. The flavor is beautiful and so is the texture. I like that it's a little more on the dense side. It's perfect for wedding cakes or shaped cakes which I make a lot of. I don't change a single thing about it! Also makes great cupcakes. item not reviewed by moderator and published
I was lucky to have been able to read the reviews and made adjustments based on the reviews, as I have a problem oven. I decreased the sugar by 1/2 c as advised, used cake flour, added 1/2 c of liquid, using coconut milk instead of milk, and it was fabulous. Also, I have had all sorts of problems with my oven, that with the help of these reviews feel I will better manage, and is why I was able to be successful with this recipe. thanks to all the reviewers who explained how ovens vary! Also the frosting was great- I only had one more stick of butter, so I used it with the pound of cream cheese, pound of confectioners sugar and 1 t. of vanilla, and it was great as well. This really was magnificent. Thanks to Ina- it was gorgeous! and thanks to the reviewers, as I have been super perplexed about how to manage my oven... item not reviewed by moderator and published
Have made this cake many times and it has always gotten great reviews. However, the last time I made it, I felt it was dry and couldn't figure out why except that I was using an unfamiliar oven. I made it again but I reduced the oven temp to 325o and only baked it for 35 minutes. Think this did the trick. item not reviewed by moderator and published
Absolutely delectable. I read other comments about the heaviness of the cake, and took advice from another reviewer - using an "extra moist" vanilla cake mix and adding the vanilla, almond extract and coconut to the mix. I made the frosting exactly as directed - and it was the most delicious, moist, light, flavorful cake I've ever tasted! My "super fit - never eat baked goods" friends and family couldn't stop eating this cake! We finished the ENTIRE cake in one evening! Highly recommend using the cake mix & doctoring it as I did. Honestly, it takes a fraction of the time of making it from scratch - and it is beyond unbelievable! item not reviewed by moderator and published
This cake was extremely dense and dry. I made it with my mother, who is a very experienced baker, and we were both extremely disappointed. It really makes me wonder how these recipes are tested/and/or how accurate the recipes are. I just tried another recipe for coconut cake tonight and I am hoping it is much better. item not reviewed by moderator and published
I made this cake for my husbands birthday and we were so disappointed!! It was so dry we could not eat it. I never made it before and never will again. I have made other Ina recipes and they were great. As others have stated, I too am not a novice baker. My "reasoning" for a disaster of a cake is not that I don't know how to bake a cake - I've done it over 30 years to rave reviews!!! Seems a lot of reviews "tweaked" the recipe which leads me to believe there is something wrong with this recipe. I too know my oven (which is electric and I took it out after only 35 minutes when it was very browned. item not reviewed by moderator and published
took a long time to make and then it rose so much in the oven that the batter spilled out all over the oven and will be a mess to clean up and lost an hour of my time and a pretty costly cake as well......why didn't recipe say to have tall 9in pans???????????? item not reviewed by moderator and published
This recipe is wonderful! The cake was delicious and not to mention moist! I will be making it again! Thanks Ina! item not reviewed by moderator and published
This cake is a trick! I followed the cooking instructions EXACTLY. I am by no means a novice cook so I know that something is wrong with this recipe.I made the batter and I was concerned because I saw that the batter was not as wet as I expected it to be. Since this was my first time using this recipe I decided not tamper with the ingredients. I cooked the cake layers and in the beginning everything was fine. The cake layers came out appearing to be fluffy. I made the icing, which was phenomenal might I add, and began to ice and stack the layers. I sat the cake in the fridge and the next day I took it out and even let it sit for a while so it wasn't too cold. To my surprise the cake was DRY. I have never baked a dry cake before and I could not understand why it happened. Unless someone has a solution to this problem, I do NOT suggest baking this cake. It can be pricy and the end product will more than likely be a disappointment. item not reviewed by moderator and published
This was an excellent recipe. I would make it again---the only change I made was that I toasted the coconut so that the texture would be different on the icing. I noted in some reviews---folks complained about the dryness of the cake...I KNOW my oven and I know that parts of it are hotter than other parts. I think knowing one's oven is imperative. I also checked the cake pans at 45 minutes then watched until the cakes were done. Nothing burned. I plan to make this cake in the form of cupcakes---with the icing---love the icing! Perhaps some of the negative reviews were written by novices---because the reasoning/logic seemed to be indicative of errors that beginners make. item not reviewed by moderator and published
What a cake! My brother and sisters from another mother liked it. I followed the recipe,just as it is written. For the batter, I did however used a little less than 2 cups of (bulk sugar as supposed to name brand, I found out that it is less sweeter. I used homogenized milk, since it was not specific what kind to use. For the icing, I used 2 cups of powdered sugar only, again so it's not so sweet, which everyone keeps saying, "it's not sweet at all" anyways, good luck to all who would like to try this recipe. As for me, I will certainly try it again! Bone petit ! item not reviewed by moderator and published
I think this is one of the best coconut cakes I have ever eaten. I few variations I made: I don't like almond extract so I only used vanilla extract where called for. I used cake flour instead of regular all purpose flour which made the cake nice and light. I also used a cup of coconut milk instead of the regular milk. Also added about 1/2 cup of pecan nuts to the frosting and decorated top with pecan halves. Will definitely make again. It was perfect. item not reviewed by moderator and published
Despite the number of negative reviews, I have found Ina's recipes have served me well so I made this cake today and was very pleased with how it came out - light and moist, not too dense at all. I think the issue for some might be that they are using dark baking pans - when you use dark baking pans, you almost always have to cut the baking time down, or slightly reduce the temperature. Also, ovens vary - sometimes a great deal - so one should always start checking whatever is baking 10-15 minutes before the stated baking time is up, to make sure there is no overcooking going on. The only tweak I made was to use a bit more vanilla extract and a bit less almond extract (i.e., two tsp. vanilla to 1 tsp. almond extract, rather than 1 1/2 tsp. each as I find almond extract can be overpowering and I love the taste of vanilla. The cake was a winner! item not reviewed by moderator and published
I wish I would have read some of the other reviews before cooking this cake for a party. I would have checked for doneness much earlier. I did cook for minimum time per recipe, but at that point it was way overcooked and extremely dry. What was leftover was hard as a rock the next day! First time I've tried one of Ina's that wasn't perfect....but she can't help variations in how different ovens cook!!! item not reviewed by moderator and published
Following the recipe produced my best cake yet. However, the crust was quite dry and flaky (probably cos of the coconut and would have loved to have it a little bit moistier. Overall, tasty. Tweaked it a bit and added raisins instead of almonds. Thanks Ina. item not reviewed by moderator and published
This is a very tasty and rich recipe. Yumm. Be prepared for it to be messy, but oh so worth it in the end. item not reviewed by moderator and published
great! except, chunks of cream cheese every where! item not reviewed by moderator and published
This cake was very dry, and tasted like I added no flavor at all! I will not be making this again. My only good review is, is that the frosting was okay, but other than that, yuck. item not reviewed by moderator and published
This recipe is good inspiration and has good intentions but needs serious tweaking to be as amazing as it should be. I scratched the entire cake recipe, except the vanilla and almond extract, and the shredded coconut. These three ingredients were happily added to vanilla cake mix, so much easier, and so much lighter, fluffier, and perfect. The original cake recipe is intensely dense, so this alternative gives the same taste, but is much lighter. The frosting is absolutely delicious. Only change is that I used 3/4 pound or maybe even a little less of the sugar, the full pound is definitely not needed. item not reviewed by moderator and published
I thought this was a fab cake, although I felt that the almond extract overpowered the coconut flavour. I would leave this out next time. item not reviewed by moderator and published
I am surprised, I watched Ina make the cake on TV and it looked delicious! However, the cake was not as light as I like cake to be,it lacked flavor and even though I pulled the cake before the least amount of baking time recommended, it was dry. Ina, what did I do wrong? item not reviewed by moderator and published
i use paula's cake recipe and this frosting....perfect item not reviewed by moderator and published
I made this recipe before reading the (negative reviews. Like the others who gave this cake a bad rating, I followed the recipe exactly and found it was very dry, heavy, crumbly and dense. The baking time specified is way too long and the outer layer is pretty tough. The frosting makes way too much, although it is tasty. Overall the cake is edible, but it is something I won't make again, not without some major tweaking anyway. Sorry Ina! item not reviewed by moderator and published
Delicious! It was super moist, and would have been fine even without the frosting. I typically don't like cream cheese frostings, but the powdered sugar made it sweet and smooth. I would definitely make this again item not reviewed by moderator and published
Astonishingly fantastic cake. I've made it twice and it looks gorgeous, tastes amazing, and even freezes beautifully. It is enough for 15 people and everyone loves it. Also, it is pretty easy to make, for such an impressive dessert. item not reviewed by moderator and published
My family absolutely loves this cake. We love it so much that I used this recipe for our 4th of July flag cake instead of Ina's other recipe for the occasion. After frosting the cake, I decorated it based on the Flag Cake recipe's design. However, I decorated the sides of the cake and white stripes of the flag with shredded, sweetened coconut. This gave it a great look, fabulous taste and texture, and heightened the white of the frosting which, as other reviewers mentioned, could have a slight yellow color from the ample quantity of butter. It was an absolute hit - definitely a tradition in the making! item not reviewed by moderator and published
I'm not sure why people are leaving bad reviews on this cake, i thought it was great! I followed the directions exactly how it said and it did turn out a little bit heavy, but it was overall very fluffy and my family and friends loved it. item not reviewed by moderator and published
A triumph of marketing over reality! Great video! Professional, clear instructions! Charming hostess! I followed instructions perfectly, including all the great extra hints, like "Don't whip!" "At room temperature" The result? Heavy, dry, pretty tasteless cake. . . . item not reviewed by moderator and published
This cake was really good, of course I tweaked the recipe to make it tastier and moister. I substituted the milk for coconut milk plus added 1/4 cup plain yogurt. I also added 2 tbsp. Coconut milk to the frosting to carry the flavor across. The results were amazing!! Super moist, super tasty yet light and fluffy, definitely one of the best cakes I've made( and I've made a lot!!!.Thanks Ina! item not reviewed by moderator and published
Ina is great. I not only like her but her recipes are all delicious. I love this coconut cake. item not reviewed by moderator and published
This cake is Fantastic! I don't understand the reviews that found it to be dense and dry. It was moist and delicious. I didn't have whole milk on hand so I substituted whipping cream. Everyone LOVED this cake. For a tangier frosting I used 1/4 cup less sugar. The frosting was a little thick so I added about 3 tbs. milk to make it spread easily. item not reviewed by moderator and published
Loved the taste of this cake and very moist but it was much more dense than I expected so it was heavier than I wanted after a heavy Easter meal. Cream cheese frosting was good as well but took some time for the frosting to come together - not sure why. I am an avid baker and was disappointed how long the frosting took to make. I've made many butter cream frostings before and this took a lot longer. All together, it was scrumptious cake and got rave reviews from my family and guests. item not reviewed by moderator and published
This cake was awesome! I don't understand why the other people are giving this a low rating except for the fact that they must have over cooked it or over mixed it! Some people don't realize that if you mix a cake too long it makes it tough and less moist! I followed this recipe to the T except I made it a two layer cake using 8" cake pans and they may have something to do with it being more moist and perfect! I really think 45 to 50 mins is way too long for two 9" layers because I cooked two 8" layers for 39 mins and they came out moist and delicious! Y'all should really give this cake another try using two 8" cake pans and cook them for 39 to 45 mins., depending on yer oven temp. Thanks Ina!!!! item not reviewed by moderator and published
I was so disappointed with this cake! It was somewhat dry and super heavy. The frosting was so dense that even I, who will eat just about any type of frosting, threw this cake away. Not a sweet way to end our Easter dinner. item not reviewed by moderator and published
First time I have ever been disappointed in a Barefoot Contessa recipe. I'm an extremely loyal diehard Ina fan. This has not nor will it change, but I will not make this cake again. Disappointed in the dryness of the cake. It heavy. The cakes forms an "outer crust" with a dark golden color which throws off the ascetic on slicing presentation. Frosting is excellent. Ina has the most amazing lemon cake. Superior to any other cake of it's like. Make that instead. item not reviewed by moderator and published
Awesome recipe!!..very moist cake with plenty of frosting...I added coconut extract to the cake as well as to the frosting and omitted the almond extract....I sprinkled coconut flakes to the frosting between the layers....The cake will be a surprise for my friend's birthday that we're celebrating tonight as coconut is her favorite cake...I'm sure she will enjoy!!! item not reviewed by moderator and published
This is an AWESOME cake recipe! The cake tastes exactly as I would envision a coconut layer cake to taste! I am not a big fan of almond flavoring so I put 2 tsp vanilla and 1tsp almond flavoring. I used 7 minute frosting for the outside and on the inside I put lemon pie filling (made from the box, it has more tang than the one from a can. Sprinkled coconut all over and it made an amazing and well-received dessert! Thanks Ina for sharing such a great cake recipe. item not reviewed by moderator and published
Absolutely amazing! The cake tasted so yummmmy! I made it for my fiancé for his b-day. He loved it. The recipe takes a little bit of time and it's a little confusing, but when finished its sooooo worth it :. Also it weighs a ton! Thanks for a great recipe item not reviewed by moderator and published
The Coconut Cake was very moist and delicious, the almond and vanilla extracts gave it a nice flavor. The icing was great, just the right amount. My finance and my co workers loved it. Thank you Ina! Love your show. You are the best! item not reviewed by moderator and published
The cake comes moist, but forms a crust;-/ item not reviewed by moderator and published
The cake was very good. However, I feel like there's a little too much almond extract flavor for my liking. I would definitely make this cake again, but use less almond flavor. item not reviewed by moderator and published
love it !!!! item not reviewed by moderator and published
Pretty good cake - moist and tasty. The only thing it was lacking for me is a stronger coconut flavor. Besides that it is a very good cake. Some reviewers say that the recipe has too much frosting. I have to disagree. There is a lot of cake to cover and it seems the amount of frosting in the recipe is just right. item not reviewed by moderator and published
Soft and moist! Yummy! item not reviewed by moderator and published
I loved this receipe. I was looking for a two layer cake. I do love coconut, but omitted the coconut from the cake and used cocoa powder for the frosting. Instead of almond extract, I used more vanilla. It was perfect. Delicious! item not reviewed by moderator and published
very easy and very tasty. item not reviewed by moderator and published
This coconut cake is incredibly moist and delicious!! It reminds me of the coconut cake I loved as a kid. item not reviewed by moderator and published
I made this cake for Thanksgiving. It was very dense and lacked the taste of coconut.The icing was delicious. If I try this recipe again, I will use coconut extract instead of vanilla and add a little more baking powder and milk. item not reviewed by moderator and published
This recipe is fabulous! My family raves about it every time I make it. They fight over who will get the last piece. It is moist, sweet and heavenly. A must try for coconut lovers!!! item not reviewed by moderator and published
Wonderful! I used coconut milk instead of milk and it worked out great. I also added a dash of coconut extract to the cake and frosting just to enhance the coconut flavor more. My birthday won't let a birthday pass with out me making this for him. item not reviewed by moderator and published
Very Easy to make. I did not have cook for as long as recipe said. Watch closely. I have a gas oven and it cooked fairly quickly. I used Buttermilk. The frosting everyone really liked! item not reviewed by moderator and published
Best coconut cake ever! It is a little tricky without a standup mixer, but worth it. item not reviewed by moderator and published
My husband made this cake for my birthday, bless his heart. This was his first attempt at a homemade cake and it was delicious! Best I can tell as I watched from a distance, he followed the recipe to the letter. Not only did it look beautiful, but it was very moist and had a great flavor. item not reviewed by moderator and published
So scrumdidlieumptious! item not reviewed by moderator and published
I just made this coconut cake today and it was delicious!!!!!! So easy to make too, I don't know why they consider this an intermediate recipe. The only thing I did different was I put double the vanilla extract (as that was all I had in my cupboard at the time and I used 1 and 1/2 sticks of butter for the frosting. Still came out great. Love Ina's recipes item not reviewed by moderator and published
This recipe is AMAZING! I made cupcakes from the recipe and omitted the coconut all together. I work in Georgetown near the infamous Georgetown Cupcakes and Sprinkles. These cupcakes were by far the best cup cakes I've ever tasted. Thank you Ina!!! Making them again this week for a birthday! item not reviewed by moderator and published
Super moist and buttery. I was looking for something with a little more coconut flavor, but my coworkers who don't normally like coconut cake loved it and requested it some more. And the FROSTING WAS TO DIE FOR!!! It is my go-to cream cheese frosting now. item not reviewed by moderator and published
OMG!!! Great cake. My family loved it. Definite a keeper. item not reviewed by moderator and published
This cake is fantastic. I made it for a party last night and everyone LOVED it. item not reviewed by moderator and published
There is a cupcake recipe that uses the same mix. Makes 20 cupcakes. http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe.html item not reviewed by moderator and published
then it really isn't ina's recipe right? Why do people feel the need to rate and post "their" recipes. item not reviewed by moderator and published
then it's your recipe. item not reviewed by moderator and published
can you give the measurements of the added ingredients you added to the boxed cake mix and which brand boxed cake mix you used? :) item not reviewed by moderator and published

Not what you're looking for? Try:

Coconut Cake with 7-Minute Frosting

Recipe courtesy of Alton Brown