Heavenly Coconut Cream Cake
Indulge in the ultimate tropical dessert with our Heavenly Coconut Cream Cake. This delightful cake, inspired by Ina Garten's renowned coconut cupcakes, features layers of rich, buttery cake infused with sweetened coconut and vanilla. Topped with a creamy, luscious frosting made of cream cheese and butter, this cake brings a light and airy texture to your dessert table. Perfect for any occasion, this cake will transport your taste buds to a sunny paradise with each delicious bite, leaving everyone asking for the recipe. Serve at room temperature to enjoy its full flavors and fluffy consistency.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Unsalted Butter
3/4 lb (At room temperature)
Sugar
2 cups
Extra Large Eggs
5 (At room temperature)
Pure Vanilla Extract
1.5 teaspoons
Almond Extract
1.5 teaspoons
All-Purpose Flour
3 cups
Baking Powder
1 teaspoon
Baking Soda
1/2 teaspoon
Kosher Salt
1/2 teaspoon
Milk
1 cup
Sweetened Flaked Coconut
4 ounces
Cream Cheese
1 lb (At room temperature)
Unsalted Butter for Frosting
1/2 lb (At room temperature)
Pure Vanilla Extract for Frosting
3/4 teaspoon
Almond Extract for Frosting
1/4 teaspoon
Confectioners' Sugar
1 lb (Sifted)
Sweetened Flaked Coconut for Garnish
6 ounces
Instructions
1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, then line each with parchment paper. Grease again and lightly dust with flour to prevent sticking.
2
In a large mixing bowl, cream together the unsalted butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy.
3
Crack the eggs into a small bowl. With the mixer running on medium speed, add the eggs one at a time, ensuring to scrape down the sides of the bowl once during mixing. Add the vanilla and almond extracts, mixing well until fully incorporated. Don’t worry if the mixture appears slightly curdled.
4
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt to combine the dry ingredients.
5
With the mixer on low speed, gradually add the dry ingredients to the batter, alternating with the milk. Mix until just combined. Carefully fold in the sweetened flaked coconut using a spatula.
6
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the center of the oven for 40-50 minutes, or until the tops are golden brown and a cake tester inserted in the center comes out clean.
7
Allow the cakes to cool in the pans for 30 minutes before transferring them to a cooling rack to cool completely.
8
For the frosting, in a mixing bowl, combine the cream cheese, unsalted butter, vanilla extract, and almond extract. Mix until smooth. Gradually add the sifted confectioners' sugar and mix until just combined; avoid overmixing to keep the texture smooth.
9
To assemble the cake, place one layer of the cake top side down on a serving platter. Spread a generous layer of frosting over the top. Place the second cake layer on top of the first, also top side down. Frost the tops and sides of the entire cake with the remaining frosting.
10
Finish by sprinkling the remaining sweetened flaked coconut over the frosted cake, ensuring it adheres to the frosting.
11
Slice and serve the cake at room temperature, allowing everyone to savor its delightful flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Coconut Cream Cake?
It is a tropical dessert featuring buttery cake layers infused with coconut and vanilla, topped with a luscious cream cheese and butter frosting.
What was the inspiration for this cake recipe?
This cake is inspired by Ina Garten's renowned coconut cupcakes.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pans?
Grease two 9-inch round cake pans, line with parchment paper, grease again, and lightly dust with flour.
How long should I cream the butter and sugar?
Cream them on medium-high speed for 3 to 5 minutes until light and fluffy.
What size eggs does the recipe call for?
The recipe calls for 5 extra-large eggs at room temperature.
What extracts are used in the cake?
The cake uses both pure vanilla extract and almond extract.
Is it okay if the egg and butter mixture looks curdled?
Yes, do not worry if the mixture appears slightly curdled after adding eggs and extracts; it will smooth out once dry ingredients are added.
Which dry ingredients need to be sifted?
Sift together the all-purpose flour, baking powder, baking soda, and kosher salt.
How do I add the milk and dry ingredients to the batter?
Gradually add the dry ingredients to the batter, alternating with the milk, while the mixer is on low speed.
When do I add the sweetened flaked coconut to the cake batter?
Fold in 4 ounces of sweetened flaked coconut using a spatula after the dry and wet ingredients are just combined.
How long do the cake layers bake?
Bake the layers for 40-50 minutes or until a cake tester comes out clean.
How long should cakes cool in the pan?
Allow the cakes to cool in their pans for 30 minutes before transferring to a cooling rack.
What are the main components of the frosting?
The frosting is made from cream cheese, unsalted butter, vanilla extract, almond extract, and confectioners' sugar.
How much cream cheese is required for the frosting?
One pound of room temperature cream cheese is required.
What is the secret to a smooth frosting texture?
Use room temperature ingredients and sift the confectioners' sugar before gradually adding it to the mixture.
How should I assemble the cake layers?
Place the first layer top side down on a platter, frost the top, then place the second layer top side down before frosting the rest.
How much coconut is used for the garnish?
Use 6 ounces of sweetened flaked coconut to garnish the entire frosted cake.
What is the ideal serving temperature?
The cake should be served at room temperature to enjoy its full flavors and fluffy consistency.
How many ingredients are in the Heavenly Coconut Cream Cake?
The recipe has a total of 17 ingredients.
Can I use salted butter?
The recipe specifically calls for unsalted butter to control the salt balance in the cake and frosting.
What type of flour is best for this cake?
All-purpose flour is used for this specific recipe.
Should the milk be at a specific temperature?
While not specified, using room temperature milk helps ensure a smooth batter.
What is the purpose of almond extract in this recipe?
Almond extract enhances the nutty profile of the coconut and adds depth to the overall flavor.
How do I prevent the frosting from becoming too thin?
Avoid overmixing the frosting once the confectioners' sugar has been added.
What size cake pans should I use?
You should use two 9-inch round cake pans.
Is the coconut used in the batter toasted?
No, the recipe calls for sweetened flaked coconut directly in the batter and as a garnish.
How do I ensure the coconut sticks to the sides of the cake?
Press the coconut flakes gently into the fresh frosting on the tops and sides of the cake.
What kind of salt is used in the batter?
The recipe calls for 1/2 teaspoon of kosher salt.
Is this cake suitable for special occasions?
Yes, its rich texture and tropical flavor make it perfect for celebrations and dessert tables.