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Recipes >> Cakes, Pancakes, Frostings Recipes > Coconut Cake by chef ina garten

Coconut Cake

Coconut Cake
Prep Time
45 minutes
Cook Time

50 minutes

10-12 persons
Ina Garten provides us with this wonderful soft moist coconut cake recipe, so easy to make that without the frosting its delicious.
Viewed: 17164
Source:  Chef Ina Garten In Barefoot Contessa
6 Ratings
3 out of 5 stars
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  • Unsalted butter, at room temperate 3/4 pound/ 340 gm
  • Sugar 2 cups
  • Extra-large eggs 5, at room temperature
  • Pure vanilla extracts 1-1/2 tsp
  • Pure almond extract 1-1/2 tsp
  • All-purpose flour 3 cups
  • Baking powder 1 tsp
  • Baking soda 1/2 tsp
  • Kosher salt 1/2 tsp
  • Milk 1 cup
  • Sweetened shredded coconut 4 ounces
  • For the frosting:
  • Cream cheese 1 pound/ 450 gm, at room temperature
  • Unsalted butter 1/2 pound/ 225 gm, at room temperature
  • Pure vanilla extracts 3/4 tsp
  • Pure almond extract 1/4 tsp
  • Confectioners' sugar 1 pound/ 450 gm, sifted
  • Sweetened shredded coconut 6 ounces

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Cooking Directions

  1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.

  2. Grease them and dust lightly with flour.

  3. Bleat the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

  4. Add the eggs 1 at a time while beating.

  5. Add vanilla and almond extracts and mix well.

  6. In a separate bowl, sift together the flour, baking powder, baking soda and salt.

  7. 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

  8. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

  9. Pour the batter evenly into the 2 pans and smooth the top with a knife.

  10. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.

  11. Cool on a baking rack for 30 minutes, and then turn the cakes out onto a baking rack to finish cooling.

  12. For the frosting, combine the cream cheese, butter, vanilla and almond extract.

  13. Beat them with electric beater on low speed.

  14. Add the confectioners' sugar and mix until just smooth (don't whip!).

  15. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting.

  16. Place the second layer on top, top side up, and frost the top and sides.

  17. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

  18. Serve at room temperature.

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