Coconut Cake

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Picture of Coconut Cake Recipe 6 Videos | Photo: Coconut Cake Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 403 Reviews
Total Time:
1 hr 55 min
Prep
35 min
Inactive
30 min
Cook
50 min
Yield:
10 to 12 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 403 reviews

  • on April 14, 2013

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    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.

    people found this review Helpful.
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  • on March 31, 2013

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    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...

    people found this review Helpful.
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  • on March 15, 2013

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    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.

    people found this review Helpful.
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