Best 3 Ina Gartens Coconut Cake Recipes

Indulge in a tropical paradise with Ina Garten's Coconut Cake, a symphony of flavors that will transport your taste buds to a sun-kissed beach. This exquisite cake features layers of moist and fluffy coconut sponge cake, enveloped in a luscious coconut buttercream frosting. Each bite is a delightful harmony of sweet coconut and creamy vanilla, complemented by a hint of almond extract.

The recipe collection includes variations to suit every coconut lover's preference. For those who prefer a classic taste, the Traditional Coconut Cake is a timeless delight. For a touch of sophistication, the Coconut Cake with Pineapple Filling adds a burst of tropical tanginess. And for those seeking a gluten-free option, the Gluten-Free Coconut Cake offers the same delectable flavors without compromising texture.

Each recipe is meticulously detailed, providing clear instructions and helpful tips to ensure your coconut cake turns out perfect. Whether you're a seasoned baker or a novice in the kitchen, Ina Garten's Coconut Cake recipes will guide you towards a culinary masterpiece. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey to create a coconut cake that will be the star of any occasion.

Here are our top 3 tried and tested recipes!

COCONUT CUPCAKES

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 1h25m

Yield Makes 18 to 20 large cupcakes

Number Of Ingredients 17

Ingredients

3/4 pound unsalted butter at room temperature
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
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing, recipe follows
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

INA GARTEN'S COCONUT CAKE RECIPE - (3.8/5)

Ina Garten's Coconut Cake Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 18

Ingredients

FROSTING:
3/4 pound unsalted butter, 3 sticks, 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 (can use coconut milk, if you prefer)
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature, 2 sticks
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Steps:

Preheat the oven to 350°F. Grease two 9-inch round cake pans. Then line them parchment paper. Grease them again and dust lightly with flour. Cream the butter and sugar with an electric mixer on medium-high speed until light yellow and fluffy, for about 3 to 5 minutes. 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. Split the batter evenly into the pans. Then 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. 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, making sure not to whip it. To assemble, place 1 layer of cake on a flat serving plate, top side down, and spread with frosting. Place the second layer of cake 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.

BAREFOOT CONTESSA COCONUT CAKE AND FROSTING - INA GARTEN

Barefoot Contessa Coconut Cake and Frosting - Ina Garten image

This recipe was adapted by Ina Garten from her signature coconut cupcakes. Copied from YourGoodHouse magazine.

Provided by bungalowten

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb unsalted butter, at room temperature
2 cups sugar
5 extra large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened flaked coconut
1 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 lb confectioners' sugar, sifted
6 ounces sweetened flaked coconut

Steps:

Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled.
In a separate bowl, sift together dry ingredients.
With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans.
Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut.
Serve at room temperature.

Nutrition Facts : Calories 767.8, Fat 47.1, SaturatedFat 30.1, Cholesterol 167.8, Sodium 289.1, Carbohydrate 81.8, Fiber 1.4, Sugar 61.5, Protein 7.4

Tips:

Use unsweetened shredded coconut for a more intense coconut flavor.
Toast the coconut in a 350°F oven for 10-12 minutes, stirring frequently, to enhance its flavor and aroma.
Make sure the butter and eggs are at room temperature before starting the recipe, as this will help them blend together more easily.
Cream the butter and sugar together until light and fluffy, as this will help to incorporate air into the batter and make the cake lighter.
Gradually add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, and salt together before adding them to the batter, as this will help to ensure that they are evenly distributed.
Stir in the coconut and vanilla extract until just combined.
Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before frosting them.
For a richer frosting, use heavy cream instead of milk.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the frosting.
Decorate the cake with additional shredded coconut, toasted coconut, or fresh fruit.

Conclusion:

This coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is packed with coconut flavor, and the creamy frosting is the perfect finishing touch. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite.