If you’re searching for the ultimate celebration cake, look no further than Ina Garten’s famous Coconut Cake from Barefoot Contessa. This stunning layer cake has become a beloved staple on Food Network, prized for its tender, moist crumb infused with coconut, subtle almond flavor, and luxurious cream cheese frosting—all enveloped in a blanket of sweetened shredded coconut. Rich, elegant, and surprisingly straightforward to make, it’s the perfect dessert for birthdays, holidays, or any special occasion.

Ingredients

For the cake:

• ¾ pound (3 sticks) unsalted butter, at room temperature, plus extra for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the cream cheese frosting:

• 1 pound cream cheese, at room temperature
• ½ pound (2 sticks) unsalted butter, at room temperature
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 1 pound confectioners’ sugar, sifted

For decoration:

• 6 ounces sweetened shredded coconut

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment paper, grease the parchment, and lightly dust the pans with flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until the mixture is light yellow and fluffy. Scrape down the sides of the bowl as needed.
3. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Don’t worry if the batter looks slightly curdled at this stage—it’s normal.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. With the mixer on low speed, add the dry ingredients and milk to the batter in three alternating additions, beginning and ending with the dry ingredients. Mix just until combined.
6. Gently fold in the 4 ounces of shredded coconut using a rubber spatula.
7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 45 to 55 minutes, or until the tops are golden brown and a cake tester inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a wire rack to cool completely.
9. To make the frosting, combine the cream cheese, butter, vanilla extract, and almond extract in the bowl of a stand mixer. Beat on low speed until smooth, then gradually add the sifted confectioners’ sugar. Mix until just incorporated—avoid overwhipping to keep the frosting light.
10. To assemble, place one cooled cake layer on a serving plate (top side down). Spread a generous layer of frosting over it. Place the second layer on top (top side up) and frost the top and sides of the cake.
11. Finally, sprinkle the top generously with the remaining shredded coconut and gently press more coconut onto the sides for that signature snowy finish.

Serve the cake at room temperature for the best texture and flavor. Each bite delivers a perfect balance of tender vanilla-almond cake, creamy tangy frosting, and tropical coconut essence—a true Barefoot Contessa masterpiece that never fails to impress. Enjoy!

About The Author

LAJONG11

See author's posts