How to Make Ina Garten’s Coconut Cake

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This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Can you believe it?? After such a mild winter, it seems that now we are blessed with an early spring. Here at my house, the sun is shining, the birds are singing, and the crocuses are in bloom.

And of course all that has me thinking about Easter recipes!

I’ve got deviled eggs, pineapple stuffing, quiche Lorraine, and lemon meringue pie on the brain, lol!

So it seemed to me like the perfect time to overhaul my old coconut cake post. This originally published way back in 2016, and it made a big splash!

Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners’ sugar, sifted

6 ounces sweetened shredded coconut

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