Coconut Cake

Show: Barefoot ContessaEpisode: All Aboard

Rated: 4 stars out of 5Rate itRead users' reviews (214)

RECIPE
COMMENTS & REVIEWS(214)

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
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
recipe Coconut Cake
shronda brooklyn, OH 11-05-2009
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Craving Coconut
Rated: 4 stars out of 5

Ever since my mother in law passed my husband has been missing his sweets. She would make cakes for every occasion and even... just because. I made this cake for my husband over the weekend and he enjoyed it. For some reason he thought there was lemon in the cake I have no idea why there wasn't any Lemon in the cake. Anyway I also gave my mom some of the cake and she liked it as well. Reading some of the other reviews I think maybe next time I will use Coconut extract and Coconut Milk. Thanks Ina for the recipe.Read more
recipe Coconut Cake
Debbie Leander, TX 10-31-2009
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Made a few adjustments-Awesome cake
Rated: 4 stars out of 5

Other than the coconut flakes I don't understand what would make this a coconut cake so, I switched the whole milk with... coconut milk and almond extract with coconut extract and to me that made it a coconut cake which my family absolutely loved. With out these changes you would have a yellow cake with coconut flakes.Read more
recipe Coconut Cake
Michael Chesterfield, MO 10-30-2009
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Yellow cakes with coconut thrown in are NOT coconut cakes
Rated: 1 stars out of 5

It always irks me when people talk about a "Coconut Cake" when what they mean is a yellow/white cake with coconut in or worse... on it. Here is a classic example. While this recipe can be adapter to become a coconut cake, if you don't use coconut extract and/or coconut milk (both of which could and SHOULD have been done in this recipe) it is NOT a coconut cake. This recipe is on par with saying that a yellow cake with chocolate chips is a chocolate cake. *sigh*Read more
recipe Coconut Cake
Pat Kamas, UT 10-30-2009
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OMG
Rated: 5 stars out of 5

I haave made this so many times, and everyone absolutely loves it. It is requested for special occasions as a must have. My... grand son who lives with us, is always asking me to make it. Follow directions and you will have the best cake ever! Love you, Ina!Read more
recipe Coconut Cake
Mary Ann St. Peters, MO 10-18-2009
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Really good !!!
Rated: 5 stars out of 5

Just made the cake, it turned out great. I cut the crust off the edges & my granddaughter & I dipped them into the leftover... frosting. Yum yum. I only used 1 1/2 sticks butter & 1 1/2 half blocks of the cream cheese for the frosting. It still made too much frosting for the cake. But oh so good. I will make this again for sure.Read more