Prep 30 mins
Cook 40 mins
This recipe was adapted by Ina Garten from her signature coconut cupcakes. Copied from YourGoodHouse magazine.
- 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
- 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.
Extremely rich cake, mine baked just 36 minutes it was moist and excellent texture. I substituted coconut extract for the almond,just my personal preference. Thanks for the recipe
I WILL NEVER make another recipe from Ina Garten! This was the second time I've made one of her recipes, the first was her so called famous pound cake, was disappointed in it, but NOT as disappointed as I am in this cake!! I am furious!!!! Wasted ingredients and MY time. If she sold this kind of crap at her bakery, then the "snobs" of the Hamptons don't have a clue what is good. My DH and son said they thought it was good, but I know what a good cake is. This is not my first rodeo. So, I got that off my chest and I feel better, now. lol There are cooks on here that would put Ina Garten to SHAME!!
This cake was very tasty and very rich. The only thing I think could make it even better ,and less healthy :), is to pour some simple syrup into the baked cake rounds to increase the moistness and richness of the cake portion. I made only half the frosting and still had a bit left over (which I ate with fresh strawberries - AWESOME). The frosting was fantastic!