Barefoot Contessa Coconut Cake And Frosting - Ina Garten Recipe

Name: Barefoot Contessa Coconut Cake And Frosting - Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 3/4 lb unsalted butter, at room temperature; 2 cups sugar; 5 extra large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 teaspoons almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup milk; 4 ounces sweetened flaked coconut; frosting; 1 lb cream cheese, at room temperature; 1/2 lb unsalted butter, at room temperature; 3/4 teaspoon pure vanilla extract; 1/4 teaspoon almond extract; 1 lb confectioners' sugar, sifted; 6 ounces sweetened flaked coconut

Servings: persons

cake
3/4 lb unsalted butter, at room temperature
2 cups sugar
5 extra large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened flaked coconut
frosting
1 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 lb confectioners' sugar, sifted
6 ounces sweetened flaked coconut

1
Preheat oven to 350u00b0F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
2
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.
3
In a separate bowl, sift together dry ingredients.
4
With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
5
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.
6
Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
7
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.
8
Serve at room temperature.

2796

kcal

Calories

170

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cake, 3/4 lb unsalted butter, at room temperature, 2 cups sugar, 5 extra large eggs, at room temperature, and more.

Yes, Barefoot Contessa Coconut Cake And Frosting - Ina Garten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Barefoot Contessa Coconut Cake And Frosting - Ina Garten

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