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Friday
Mar302012

Coconut Cake

We don't eat enough cake. 

In fact, people in general don't eat enough cake. Why is this? Why does cake get such a bad rap? Yes, yes, it's not as portable as cookies and caramels but it is still soooooooooo delicious. So, you know what, we're going to bring it back. We are bringing cake back!

We are going to be so on-trend. Or trendy. Or trend-setting. Whatever. You heard it here first.

It's all about cake this season.

Reintroducing cake to the world (you're welcome, you're welcome) has been of course limited by our CRAZY RIDICULOUS decision to give up chocolate for Lent. (Well, you know, we gave up chocolate). 

Nevermind, Ina came to our rescue. As per usual. 

Her fabulous Coconut Cake is the ideal choice. Rustic, no need for sheening, perfect frosting, and chocolate-free.

Coconut Cake
Serves 10
From Ina Garten

Print Recipe

For the Cake:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups granulated 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 whole milk
4 ounces sweetened, shredded coconut

For the Frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 9" round cake pans, then line them 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. 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 a bit curdled but don't worry.

In a separate bowl, whisk 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. Do not overmix! 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 a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a wire rack to cool further.

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 worry if there are a few small lumps...you are going to cover it with more coconut. No one will notice. Just don't whip the frosting!

To assemble, place 1 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.

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  • Response
    coconut cake is my favourite that’s why I liked this blog because here writer is telling about how to make this cake in homes. Here some pictures are also given to attract reades but the most impressive thing for me is the ingredients which are used in its making and these ...
  • Response

Reader Comments (4)

This sounds absolutely lovely!

You're right. People do not eat enough cake; including me. I need to start eating/baking more cake. Maybe I will start with this one because it looks really amazing! And I love the shaved coconut on the outside. It makes the cake look fluffy :)

That looks amazing : ) Coconut cake is one of my favorite desserts. I agree that people don't make or eat enough cake. It's just so yummy. Rest assured, I join you in making cake as often as possible. I have to say I feel your pain in giving up chocolate. I've had to give it up for almost five years now after being diagnosed with an allergy. Luckily there are plenty of amazing and chocolate free desserts out there!

April 15, 2012 | Unregistered CommenterLaura Dembowski

If you are up to making another coconut cake this year. Give me a shout by email. I'll give you my recipe. It is my most asked for cake, and so easy.

March 4, 2013 | Unregistered CommenterMEL

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