This was a post from Sisters Cafe (our original blog) that my sister Brittany shared:
Oh wow, this cake is delicious… but then aren’t all of Ian Garten’s recipes to die for?!! It is dense and moist (almost like a pound cake) and has a delicious flavor! It was definitely a special treat… made for a special birthday girl. Melanie just had a birthday and we had a great big birthday bash with all the family! It was so fun to celebrate our oldest sister. She is an incredible woman and a shining example to the rest of us with all her kindness, strength and optimism. We love you Mel!!
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Barefoot Contessa’s Coconut Cake
Ingredients
Scale
- 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp pure almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
Frosting
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line with parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed , add the eggs one 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 three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and 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.
- For the 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 (don’t whip!).
- To assemble , place on layer on a flat serving plate, top side down, and spread with frosting. Place the second layer 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.
Hi Lynn,
I think that the Barefoot contessa originals says whole but I usually use 2% with great results.
I have made this cake many times. Still like to know what kind of Milk in it?????
yes!! Sometimes I make it a week ahead and freeze it (before frosting it). I let it defrost and then frost it before serving.
Can it be made day before using
I love this cake too! I am glad it was a hit at the party! And Happy Birthday to your Mom!!
I am so happy that you loved it!!
Love this. It was easy to follow. I can’t wait to bring this to my friends house this evening. Thank you for sharing this.
This was the best cake I’ve made in a long time. The texture is perfect! I had to do a little adjusting for high altitude but all worked well.
It was a hit at my mom’s 86th birthday party, not a crumb left… and it’s pretty too! This is definitely a keeper, thanks!!
Can I somehow make it with less butter? Maybe olive oil or flax? Do you think that would ruin it?
Oh and by the way, very pretty and unique cake stand. I just love cake stands.
I love a 'party cake'! Looks delish.
It was so amazingly delicious, Brittany. Wow, it feels great to say that I got to try what you made for a family get together! Cool! 🙂
I know this isn't anything about the recipe but I have the same high chair!
My Blog
http://www.wretch.cc/blog/markacey
Thanks for your share
Nice to meet you
Hsinchu, Taiwan
Great job on the cake! Looks as good as Ina's!
Anything from the Contessa has always been a hit for me. This coconut cake sounds amazing!!
yum what a great family site you have rebecca
This looks totally scrumptious. I love your blog! Sweet in all ways. And yes, anything Ina makes is usually worth trying!
I deleted my comment b/c I was accidentally signed in as my husband. 🙂 But what I said was… the cake was incredible, Baba! I highly recommend it.
Ina's recipes never fail. My only problem with this recipe is that I've got one family member allergic to coconut and I'm the only one who likes coconut. Gee, I'd have to eat the whole cake!
This looks amazing.
This cake sounds to die for! With all that butter and cream cheese it has to be delicious!
This is the BEST cake! I made it for myself for my birthday about 2 years ago and have made it for youth dessert auctions ever since! It is such a hit!!
Now I am craving it!
Ina would be proud – That looks so incredible!!
It looks too pretty to eat! Beautiful job.
What a beautiful cake!
I've been looking for a delicious coconut cake. This one is truly a beauty. What a beautiful cake to celebrate someone you love.
Happy birthday, Mel.
What a lovely cake , great job girls!