Coconut Cake

Show: Barefoot ContessaEpisode: All Aboard

Rated: 4 stars out of 5Rate itRead users' reviews (235)

RECIPE
COMMENTS & REVIEWS(235)

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
Denise Oakhurst, NJ 02-09-2010
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OMG!!!!!!!!!!!!!!
Rated: 5 stars out of 5

perect-impressive-easy-and incredible..and the frosting...is unreal!!!!!!!!!!!!!!!!!!luv it
recipe Coconut Cake
Dierdra Uxbridge, MA 02-05-2010
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Great Bakesale cake!
Rated: 5 stars out of 5

Made this for a bake sale tomorrow... it should be a hit! Looks beautiful, easy to make. Batter was yummy and so was the... frosting. My neighbor has made it many times and said it is delicious. I did add a bit more coconut to the batter, and added a cherry on top. I am storing it in the refrigerator since it has a cream cheese and butter frosting.Read more
recipe Coconut Cake
ana winston salem, NC 01-18-2010
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1-18-10
Rated: 1 stars out of 5

tooooo much butter
recipe Coconut Cake
Jaye Portland, OR 01-10-2010
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Delicious!
Rated: 5 stars out of 5

My daughter made this cake as a dessert for a family oriented dinner party we planned. Unfortunately a snow storm... unexpectedly blew in and we had to postpone the party until the next evening. She fretted that the cake would dry out by the time we served it. Not a problem! It is a dense, moist, and delicious cake. As other reviewers note, it is not overly "coconuty," but enough that coconut loves will enjoy and those who aren't big coconut fans will enjoy can still enjoy the cake. Read more
recipe Coconut Cake
Jing Jacksonville, FL 01-10-2010
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You will NOT be disappointed
Rated: 5 stars out of 5

Again, I think that Ina's recipes are so easy to follow and yield amazing results. This coconut cake was absolutely... spectacular... dense, but satisfying with just a small serving; sweet, but not too sweet; flavorful, but not to powerful. Excellent hint of almond and not too much coconut. It was a big, big hit in our house.Read more
recipe Coconut Cake
Debbie Placerville, CA 01-01-2010
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Best Coconut cake ever!
Rated: 5 stars out of 5

I made this for the first time for my husband's 50th birthday last night! It is delicious, the texture is dense so the cake... goes a long way! The color is beautiful, not a fake white but a buttery pale yellow ( it should be because there's A LOT of butter!)! The cake is moist. I reccomend this cake for the taste and the preparation is fairly easy-I am not a baker. Everyone loved this cake!Read more