There’s something about an old-fashioned coconut cake that makes me feel like I’m wrapped in a warm hug. Maybe it’s the fluffy layers, the creamy frosting, or the sweet coconut flakes that melt in your mouth. Or maybe it’s the nostalgia—because every time I bake this cake, I think of my grandma’s kitchen, where the scent of vanilla and butter always lingered in the air.
I first stumbled upon Ina Garten’s coconut cake recipe on a lazy Sunday afternoon when I was in desperate need of a baking project. Ina Garten dessert recipes have never steered me wrong, so I figured this one would be a winner too. And let me tell you, it did not disappoint.
After my first bite, I knew I had to make it again—and again. But of course, in true Tara fashion, I had to tweak it just a little. Not to improve it (because, let’s be honest, it’s Ina), but to give it my own personal spin. The result? A moist, coconut-infused cake that tastes like the best southern coconut cake recipe you’ve ever had, but with a homemade touch that makes it even more special.
Why You’ll Love This Dish
1. It’s a Showstopper
This coconut cake is a beauty. It’s tall, fluffy, and covered in a generous layer of coconut flakes that make it look like a winter wonderland on a plate. Whether it’s for a birthday, holiday gathering, or just because, this cake will steal the show.
2. The Flavor is Off the Charts
Between the vanilla cake layers, the rich coconut cream, and the tangy cream cheese frosting, every bite is a perfect balance of sweet and creamy. The coconut isn’t overpowering—it’s just right.
3. It’s a True Old-Fashioned Coconut Cake
This cake tastes like something your grandma would have made in her kitchen, except it’s easier. It has that homemade, from-scratch flavor that store-bought cakes just can’t replicate.
4. The Texture is Unbelievable
Soft, moist, and fluffy. Some coconut cakes are dry, but this one is anything but. The secret? A combination of buttermilk and shredded coconut that keeps every bite tender and delicious.
5. Perfect for Coconut Lovers
If you love coconut desserts, this one is a must. The coconut flavor is present in every single layer, from the cake to the frosting to the garnish.
6. It’s an Easy, Foolproof Recipe
Despite how fancy it looks, this recipe is actually really simple. If you can mix ingredients in a bowl, you can make this cake. Ina Garten’s coconut cake recipe is one of those best Ina Garten recipes that’s perfect for both beginners and seasoned bakers.
7. It Tastes Even Better the Next Day
Something magical happens when this cake sits overnight. The flavors meld together, making it even more delicious on day two. If you’re planning ahead for a party, this is a great make-ahead dessert.
Ingredients for Ina Garten’s Coconut Cake Recipe
For the Cake:
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 14 ounces sweetened shredded coconut
For the Frosting:
- 1 pound (2 packages) cream cheese, at room temperature
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 pound (4 cups) powdered sugar, sifted
- 6 ounces sweetened shredded coconut, for garnish
Cooking Equipment Needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Cake pans (two 9-inch round pans)
- Wire rack
- Offset spatula
Cooking Instructions for Ina Garten’s Coconut Cake Recipe
1. Preheat and Prepare the Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Grease again and lightly flour the pans.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
3. Mix the Dry Ingredients
In another bowl, sift together the flour, baking powder, baking soda, and salt. Reduce the mixer speed to low and add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix just until combined.
4. Fold in the Coconut
Gently fold in the shredded coconut using a spatula. Divide the batter evenly between the prepared cake pans and smooth the tops.
5. Bake the Cakes
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the Frosting
Beat the cream cheese, butter, vanilla, and almond extract until smooth. Gradually add the sifted powdered sugar and beat until fluffy.
7. Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer over it and frost the top and sides. Press the shredded coconut onto the frosting to fully cover the cake.
Notes
1. Use Room Temperature Ingredients
Cold butter and cream cheese won’t mix properly, so be sure to let them soften before you start.
2. Don’t Overmix the Batter
Mix until just combined—overmixing can make the cake dense instead of fluffy.
3. Toast the Coconut for Extra Flavor
If you love a slightly nutty flavor, toast some of the shredded coconut before pressing it onto the cake.
4. Make it Ahead
This cake tastes even better the next day! Store it in an airtight container in the fridge overnight.
5. Try Different Extracts
If you’re not a fan of almond extract, replace it with extra vanilla or even a hint of coconut extract.
6. Use a Serrated Knife for Slicing
A sharp serrated knife will help you cut clean, beautiful slices without squishing the layers.
Macronutrients Count Per Serving
- Calories: 650 kcal
- Protein: 6g
- Carbohydrates: 85g
- Fat: 32g
- Saturated Fat: 20g
- Sugar: 65g
- Fiber: 3g
- Cholesterol: 120mg
- Sodium: 320mg
Pro Tips for the Recipe
1. Use Room Temperature Ingredients
Cold butter and cream cheese won’t mix properly, so be sure to let them soften before you start. This ensures a smooth batter and creamy frosting.
2. Don’t Overmix the Batter
Mix until just combined—overmixing can make the cake dense instead of fluffy. A light hand is key to a tender crumb.
3. Toast the Coconut for Extra Flavor
If you love a slightly nutty flavor, toast some of the shredded coconut before pressing it onto the cake. It adds a deeper, more complex coconut taste.
4. Make it Ahead
This cake tastes even better the next day! Store it in an airtight container in the fridge overnight to let the flavors meld together beautifully.
5. Try Different Extracts
If you’re not a fan of almond extract, replace it with extra vanilla or even a hint of coconut extract for a more pronounced coconut flavor.
6. Use a Serrated Knife for Slicing
A sharp serrated knife will help you cut clean, beautiful slices without squishing the layers. This makes for picture-perfect servings every time.
Coconut Cake FAQs: Your Burning Questions Answered!
1. What Can I Serve with This Cake?
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad. A hot cup of coffee or a glass of cold milk is always a great choice too!
2. Can I Make This Cake in Advance?
Absolutely! This cake actually tastes better after sitting overnight. Store it in the fridge, covered, and let it come to room temperature before serving.
3. How Do I Keep the Cake Moist?
The buttermilk and shredded coconut already help with moisture, but if you want extra insurance, brush the cake layers with a light sugar syrup before frosting.
4. Can I Make This a Sheet Cake Instead of a Layer Cake?
Yes! Pour the batter into a 9×13-inch cake pan and bake at the same temperature. The baking time may need a slight adjustment, so check for doneness around the 35-minute mark.
5. What’s the Best Way to Store Leftovers?
Cover the cake and store it in the fridge for up to five days. If you prefer a softer texture, let the slices sit at room temperature for 15 minutes before eating.
6. Can I Make This Recipe Gluten-Free?
You can swap out the all-purpose flour for a good quality gluten-free 1:1 baking flour. Just make sure to check your other ingredients for any hidden gluten.
