Ina Garten Coconut Cake Recipe

This moist fluffy Ina Garten Coconut Cake Recipe is made with sweetened shredded coconut, cream cheese, and pure almond extract, and ready in 2 hours. Slicing through the thick layer of cream cheese frosting reveals a beautifully dense and tender crumb inside. I love making this for family gatherings because it always looks so impressive on the stand.

Try More Recipes:

• Ina Garten Apple Pie Recipe
• Ina Garten Coconut Cupcakes Recipe
• Ina Garten Mocha Chocolate Icebox Cake Recipe

Why This Classic Works

I originally thought using a standard sponge recipe and tossing in coconut would work just fine. I quickly learned that the addition of almond extract is what actually grounds the intense sweetness.

The combination of baking soda and baking powder provides just enough lift for a surprisingly dense but tender cake. The sheer volume of cream cheese frosting keeps the whole thing incredibly moist for days.

Ina Garten Coconut Cake Recipe Ingredients

For the Cake:

• 3/4 pound (3 sticks) unsalted butter at room temperature
• 2 cups granulated 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
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup whole 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
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar
• 7 ounces sweetened shredded coconut

How To Make Ina Garten Coconut Cake Recipe

1. 1. Preheat and Prep: Preheat oven to 325 degrees F. Grease two 9-inch round cake pans, line with parchment paper, and dust lightly with flour.
2. 2. Cream Butter and Sugar: Cream the butter and sugar in a mixer on medium-high speed for 5 minutes until light yellow and fluffy.
3. 3. Add Eggs and Extracts: Crack the eggs into the bowl one at a time, mixing well after each addition. Pour in the vanilla and almond extracts.
4. 4. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
5. 5. Combine Wet and Dry: Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry mix. Fold in the 4 ounces of coconut.
6. 6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
7. 7. Make the Frosting: Blend the cream cheese, butter, vanilla, and almond extract on low speed. Gradually mix in the confectioners’ sugar until smooth.
8. 8. Assemble and Decorate: Frost the top of the first cooled layer, place the second layer on top, and frost the entire cake. Press the remaining shredded coconut all over the outside.

Recipe Tips

• Room Temperature Matters: Cold butter and eggs will prevent the batter from emulsifying properly, leading to a dense and flat cake.
• Sift The Dry Ingredients: Skipping this step can leave hard lumps of baking soda in your batter, which creates bitter bites.
• Cool Completely: Frosting a warm cake will cause the cream cheese icing to melt and slide right off the sides.

What To Serve With Coconut Cake

Serve this heavy dessert with a hot cup of black coffee or unsweetened Earl Grey tea to cut through the rich frosting. Fresh raspberries or sliced mango on the side also provide a sharp acidity that balances the sweet coconut flavor.

How To Store

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for 30 minutes so the butter in the frosting softens.

FAQs

Can I use unsweetened coconut instead?

Yes, you can use unsweetened coconut if you prefer less sugar. However, the texture might be slightly drier and less sticky on the outside.

Can I freeze the cake layers?

You can easily freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the batter is over-mixed. Always wait until the minimum baking time before checking for doneness.

Can I make this as a sheet cake?

You can bake the batter in a 9×13-inch pan. Just increase the baking time to about 50 to 60 minutes and keep an eye on it to prevent burning.

Nutrition

• Calories: 650 kcal
• Total Fat: 35 g
• Saturated Fat: 22 g
• Cholesterol: 120 mg
• Sodium: 380 mg
• Total Carbohydrate: 82 g
• Protein: 7 g

Try More Recipes:

• Ina Garten Sugar Cookie Recipe
• Ina Garten Carrot Cake Recipe
• Ina Garten Chocolate Chip Cookies Recipe

Ina Garten Coconut Cake Recipe

Recipe by Imen Dridi

Servings

10

servings

Prep time

30

minutes

Total time

2

minutes

Ina Garten Coconut Cake Recipe features a moist fluffy crumb packed with shredded coconut, pure almond extract, and sweet cream cheese frosting. Ready in 2 hours, this impressive layered dessert is exactly what you need for holiday dinners or special weekend gatherings.

Ingredients

• 3/4 pound (3 sticks) unsalted butter at room temperature

• 2 cups granulated 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

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup whole milk

• 4 ounces sweetened shredded coconut

• 1 pound cream cheese at room temperature

• 1/2 pound (2 sticks) unsalted butter at room temperature

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 1 1/2 pounds confectioners’ sugar

• 7 ounces sweetened shredded coconut

Directions

• 1. Preheat and Prep: Preheat oven to 325 degrees F. Grease two 9-inch round cake pans, line with parchment paper, and dust lightly with flour.
• 2. Cream Butter and Sugar: Cream the butter and sugar in a mixer on medium-high speed for 5 minutes until light yellow and fluffy.
• 3. Add Eggs and Extracts: Crack the eggs into the bowl one at a time, mixing well after each addition. Pour in the vanilla and almond extracts.
• 4. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
• 5. Combine Wet and Dry: Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry mix. Fold in the 4 ounces of coconut.
• 6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
• 7. Make the Frosting: Blend the cream cheese, butter, vanilla, and almond extract on low speed. Gradually mix in the confectioners’ sugar until smooth.
• 8. Assemble and Decorate: Frost the top of the first cooled layer, place the second layer on top, and frost the entire cake. Press the remaining shredded coconut all over the outside.