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Ina’s Coconut Cake

Prep Time 35 minutes
Cook Time 50 minutes
Total Time 2 hours

Ingredients

Cake

  • 3 sticks Unsalted Butter softenend (plus more for greasing the pans)
  • 2 cups Sugar
  • 5 Eggs
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Almond Extract
  • 3 cups Flour (plus more for dusting the pans)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup Sweetened Shredded Coconut

Cream Cheese Frosting

  • 2 8 oz packages Cream Cheese, softened
  • 2 sticks Unsalted Butter softened at room temperature
  • 3/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Almond Extract
  • 3 3/4 cups Confectioners' Sugar sifted
  • 3/4 cup Sweetened Shredded Coconut

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  3. Using a hand mixer, mix the softened butter and sugar for 3-5 minutes
  4. Crack all 5 eggs in small bowl and add to the mixing bowl one at a time
  5. Add the vanilla and almond extract and continue to mix with mixer
  6. In a separate bowl, sift together the flour, baking powder, baking soda and salt.
  7. Add the flour mixture and the milk to the batter in 3 parts. Start with half the flour mixture, then add milk then the remaining flour mixture
  8. Fold in the shredded coconut
  9. Pour the batter evenly into the 2 baking pans
  10. Bake for 45 minutes until the top is slightly brown and the toothpick tester comes out clean
  11. Cool in the pan for 30 minutes, remove and cool the rest on a baking rack

For the frosting

  1. With a hand mixer, combine the softened cream cheese, softened butter, vanilla and almond extract on low speed
  2. Add the sifted confectioners' sugar and mix until smooth
  3. Assemble cake with frosting in the middle and around the top and sides
  4. Sprinkle shredded coconut on top and on sides
  5. Serve

Recipe Notes

This is a Barefoot Contessa classic! You will love it.