Coconut Cake

Show: Barefoot ContessaEpisode: All Aboard

Rated: 4 stars out of 5Rate itRead users' reviews (219)

RECIPE
COMMENTS & REVIEWS(219)

Cook Time:
50 min
Level:
Intermediate
Yield:
10 to 12 servings

Times:

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

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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

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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Comments & Reviews

recipe Coconut Cake
Bridget Bristol, PA 11-17-2009
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This Coconut cake is Perfection!!!!!!!!!!!!!!
Rated: 5 stars out of 5

This is a great recipe. I used coconut milk has posted.and the twist, I use coconut rum instead of almond extract, and I ... toasted half of the coconut that I sprinkled on the cake. My husband loved it. I'm making it again for thanksgiving.Read more
recipe Coconut Cake
Deborah North Attleboro, MA 11-16-2009
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YUM!!!
Rated: 5 stars out of 5

This was soooo yummy! I did replace the milk with the coconut milk as others posted. I will make this again.
recipe Coconut Cake
Gritzella Miami Gardens, FL 11-14-2009
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Eggggggcelent!!!!!!!!!!!!
Rated: 5 stars out of 5

This was the easiest cake to make. I made it and sent pictures all over to my family and friends. My family knows that I am a... baker and watch the food channel to find different recipes and this is one that is a winner. It's delicious and I'm going to make this as one of my Thanksgiving desserts. I would like to send this picture to you. I am so proud of myself. The icing is very good. This is a beautiful cake.Read more
recipe Coconut Cake
NICOLE snellville, GA 11-14-2009
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Fabulous!
Rated: 5 stars out of 5

This cake was delicious. I did alter the recipe just a little based on other reviews I read. I used half cup of whole milk... and a half cup of coconut milk, I also cut back slightly on the amount of almond extract and made up for it with coconut extract. It was so good, my husband loved it! Next time I will use only coconut milk and a little more coconut extract for a heavier coconut flavor. Thank You Ina!Read more
recipe Coconut Cake
geri sarasota, FL 11-13-2009
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Best Cake Ever!!!!!!!!
Rated: 5 stars out of 5

OMG! I TOTALLY hate coconut cake! but this cake is so delicious! it is moist and rich and so fantastic! the coconut is so... sweet that you just have a little crunch and crumble! LOVE IT!!!!!!!!!!Read more
recipe Coconut Cake
Shirley Sacramento, CA 11-10-2009
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Best Coconut Cake Ever!!!
Rated: 5 stars out of 5

OMG this cake was soooo good and moist. My husband, who is a chocolate lover and does not like anything but, loved this cake.... I have also made some other coconut cakes, but none compared. I did substitute coconut milk for the milk in the recipe. This was the best coconut cake!!! I can't wait to make it again.Read more