Coconut Cake Recipe Ina Garten

Barefoot Contessa Coconut Cake Recipes

WEB6 ounces sweetened shredded coconut. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. …

1. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one 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.
3. 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 three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
4. Pour the batter evenly into the 2 pans and 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.

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