Are you dreaming of a moist, tender cake bursting with the irresistible flavor of coconut? Then look no further! This recipe, inspired by the queen of effortless entertaining herself, Ina Garten, delivers a truly unforgettable coconut cake. It's surprisingly easy to make, perfect for both weeknight dinners and special occasions. This homemade recipe is guaranteed to become one of your go-to delicious dishes and best recipes. Get ready to impress your friends and family with this simple yet elegant dessert!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (140g) sweetened shredded coconut
- 1/2 cup (60g) unsweetened shredded coconut
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (140g) sweetened shredded coconut
Instructions:
Getting Started: Preparing the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers come out cleanly and beautifully.
Making the Cake Batter: A Simple Process
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This simple step ensures even distribution of the dry ingredients.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
- Stir in both the sweetened and unsweetened shredded coconut. The combination of both adds depth of flavor and texture.
Baking the Cake Layers: Achieving Perfect Golden Brown
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Always check for doneness to avoid overbaking.
Making the Coconut Cream Frosting: Creamy Dreaminess
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Add the heavy cream and vanilla extract, beating until light and fluffy.
- Stir in the sweetened shredded coconut.
Assembling the Cake: A Delicious Finale
- Once the cakes have cooled completely, frost the top of one layer with a generous amount of the coconut cream frosting.
- Top with the second cake layer and frost the entire cake.
- Garnish with extra coconut, if desired.
Tips for Success:
- Room temperature ingredients: Using room temperature eggs and butter will create a smoother batter and frosting.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Toasted coconut: For an extra layer of flavor, toast the coconut before adding it to the batter and frosting.
- Different frosting: Feel free to experiment with other frostings, such as cream cheese frosting or a simple glaze.
- Add-ins: Get creative and add other ingredients to the batter, such as chocolate chips, nuts, or dried fruit.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 450-500
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 15-20g
- Sugar: Approximately 50-60g
- Protein: Approximately 4-5g
This Ina Garten-inspired coconut cake recipe is a guaranteed crowd-pleaser. Its simple ingredients and straightforward instructions make it a perfect choice for bakers of all skill levels. Enjoy this easy recipe for healthy meals, and remember to share your culinary creations! This quick dinner idea is sure to become one of your favorite food recipes.