Ina Garten’s Coconut Cake with Cream Cheese Frosting

Ina Garten’s coconut cake is the one I pull out when I want a layer cake that actually tastes like coconut, not just a faint whisper. It’s moist, tender, and stacked with a tangy cream cheese frosting and plenty of flaked coconut.

The recipe is straightforward, but a few smart moves make it genuinely hard to mess up. Sour cream keeps the crumb soft for days, and frosting both the inside and outside seals in every bit of moisture.

What Makes This Coconut Cake So Good

The cake itself is fluffy yet sturdy, so it holds up to frosting without crumbling. Butter and sour cream work together to give it a fine, even crumb that stays moist long after you slice it.

The coconut comes through every layer. Shredded coconut in the batter, coconut and almond extracts in the cake and frosting, and a thick coat of flaked coconut on the outside mean you taste it in every bite.

Ingredients

• 2 3/4 cups all-purpose flour, spooned and leveled: use a light hand to avoid a dense cake
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened: bring to room temperature for even creaming
• 2 cups granulated sugar
• 4 large eggs, at room temperature: cold eggs can make the batter curdle
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract: this boosts the coconut flavor without tasting like almond
• 1 cup full-fat sour cream: do not use light, it will make the cake dry
• 1/2 cup whole milk
• 1 1/2 cups sweetened shredded coconut: the moist, fine-shred kind, not desiccated
• For the frosting:
• 8 oz cream cheese, softened: full-fat block style, not spreadable tubs
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 5 cups confectioners’ sugar, sifted: sifting prevents lumps you can’t beat out later
• 3 to 4 cups flaked coconut, sweetened: for coating the finished cake

Variations / Substitutions

• Use coconut milk instead of whole milk: the cake becomes a little denser and the coconut flavor deepens even more
• Skip the almond extract: if you are allergic, just use an extra 1/2 tsp vanilla; the coconut will still come through from the shredded coconut
• Make a three-layer cake: divide the batter between three 8-inch pans and start checking for doneness 5 minutes sooner
• Turn it into cupcakes: you will get about 24 cupcakes, baked at 350°F for 18 to 22 minutes
• Use unsweetened coconut: you can, but the cake will be less sweet overall; taste the frosting and add a tablespoon of sugar if needed

If you like this style of layer cake, you would also enjoy the classic Ina Garten chocolate cake with mocha frosting.

How To Make Ina Garten’s Coconut Cake

Step 1: Mix the Cake Batter

Heat your oven to 350°F (175°C) and butter two 9-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the 2 3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

In the bowl of a stand mixer, beat the 1 cup softened butter and 2 cups sugar on medium speed for about 3 minutes, until the mixture is pale and fluffy. Scrape the bowl, then add the 4 eggs one at a time, beating well after each. Beat in the 1 1/2 tsp vanilla and 1/2 tsp almond extract. With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup sour cream and 1/2 cup milk, beginning and ending with the dry ingredients. When the last streak of flour disappears, fold in the 1 1/2 cups shredded coconut by hand.

The batter will be thick and flecked with coconut. That thickness is what gives the cake structure, so do not be tempted to thin it out.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake on the middle rack for 25 to 30 minutes.

Check at 25 minutes: a toothpick inserted in the center should come out with a few moist crumbs clinging to it. The edges will be golden and just starting to pull from the sides of the pan. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely. Frosting warm cake will melt the frosting, so be patient here.

Step 3: Whip the Cream Cheese Frosting

In a clean stand mixer bowl, beat the 8 oz cream cheese and 1/2 cup butter together on medium speed until smooth and lump free, about 2 minutes. Add the 1 tsp vanilla and 1/4 tsp almond extract and beat briefly to combine.

With the mixer on low, gradually add the 5 cups sifted confectioners’ sugar. Once it is incorporated, raise the speed to medium high and beat for 2 to 3 minutes. The frosting should be thick, glossy, and spreadable. If it feels too stiff, beat in a teaspoon of milk. If it is too soft, add another 1/4 cup confectioners’ sugar.

Step 4: Assemble and Frost the Cake

Place one completely cooled cake layer on a serving plate, flat side up. Scoop a generous cup of frosting onto it and spread it all the way to the edges. Set the second layer on top, flat side down, so you have a smooth top surface.

Spread a thin coat of frosting over the top and sides. This is a crumb coat, and it traps loose crumbs so your final frosting layer is clean. Chill the cake for 20 minutes, then spread the remaining frosting evenly over the top and sides. The frosting will be thick and swirly; use an offset spatula for the neatest finish.

Step 5: Coat with the Flaked Coconut

Work right after frosting, while it is still tacky. Press handfuls of flaked coconut onto the sides of the cake, letting the excess fall onto a baking sheet. Sprinkle coconut over the top and press it down gently. The cake should look completely covered, with nothing but white coconut and a few creamy peaks peeking through.

Once it is coated, the cake is ready to slice. Or you can chill it for an hour, which makes cutting into clean slices easier.

Tips for Getting a Tender, Coconut-Forward Cake

• Measure your flour carefully.: Spoon it into the cup and level it with a knife; too much flour makes the cake dry.
• Use room-temperature eggs and butter.: Cold ingredients keep the butter from creaming properly, and the cake will not rise as well.
• Do not overbake.: Start checking a few minutes before the low end of the time range. The toothpick should have moist crumbs, not liquid batter.
• Press the coconut firmly.: Flaked coconut wants to fall off, so use the palm of your hand and a light but deliberate pressure on the sides.

Baking times by pan size and material:

Storing Leftover Cake

• Refrigerate: Keep any leftover cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving so the frosting softens.
• Freeze: You can freeze the fully frosted cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge.

Frequently Asked Questions

Can I make this cake without a stand mixer?

Yes. A hand mixer works just as well for both the batter and the frosting. The creaming step will take about 5 minutes with a hand mixer instead of 3.

Can I use unsweetened flaked coconut on the outside?

You can, but the cake will taste less sweet and the coconut may not stick as well because it is drier. I suggest sticking with sweetened for the coating, even if you used unsweetened inside.

Why did my frosting turn out runny?

It usually means the cream cheese or butter was too warm when you started, or you did not sift the sugar and it grabbed moisture from the air. Pop the bowl in the fridge for 15 minutes, then beat it again to thicken it.

Can I assemble the cake a day ahead?

Yes. Frost and coat it, then refrigerate overnight. Take it out of the fridge 45 minutes before serving so the layers lose their chill.

Ina Garten’s Coconut Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 618

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup full-fat sour cream
• 1/2 cup whole milk
• 1 1/2 cups sweetened shredded coconut
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 5 cups confectioners’ sugar, sifted
• 3 to 4 cups flaked coconut, sweetened

Method

 

1. Heat oven to 350°F. Butter two 9-inch round cake pans and line bottoms with parchment. Whisk flour, baking powder, baking soda, and salt in a bowl.
2. Beat butter and sugar 3 minutes until fluffy. Add eggs one at a time, then extracts. Alternate adding dry ingredients with sour cream and milk, starting and ending with dry. Fold in shredded coconut.
3. Divide batter between pans and bake 25 to 30 minutes, until a toothpick has moist crumbs. Cool in pans 10 minutes, then transfer to a rack to cool completely.
4. Beat cream cheese and butter until smooth, then beat in extracts. Gradually add confectioners’ sugar and beat until thick and spreadable.
5. Place one layer on a plate, spread with a cup of frosting, and top with second layer. Apply a thin crumb coat, chill 20 minutes, then frost top and sides completely.
6. While frosting is tacky, press flaked coconut onto sides and top until fully covered.

Notes

The total time includes a 20-minute chill for the crumb coat, so plan accordingly. If the cake layers dome too much, trim them flat with a serrated knife before assembling.