Ina Gartens Coconut Cake Recipes

INA GARTEN'S COCONUT CAKE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350°F. Grease two 9-inch round cake pans. Then line them parchment paper. Grease them again and dust lightly with flour. Cream the butter and sugar with an electric mixer on medium-high speed until light yellow and fluffy, for about 3 to 5 minutes. Crack the eggs into a small bowl. 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 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 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Split the batter evenly into the pans. Then 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 baking rack to finish cooling. 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, making sure not to whip it. To assemble, place 1 layer of cake on a flat serving plate, top side down, and spread with frosting. Place the second layer of cake 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.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

COCONUT MADELEINES

Steps:

• Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
• With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

BAREFOOT CONTESSA COCONUT CAKE AND FROSTING - INA GARTEN

Steps:

• Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
• Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled.
• In a separate bowl, sift together dry ingredients.
• With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
• Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans.
• Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
• Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut.
• Serve at room temperature.