How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
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
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
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 1 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.
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 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
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.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
BEST Ever Coconut Cake | Moist & Fluffy Coconut Cake Recipe #SHORTS
I am obsessed with this coconut cake and how soft and moist it turns out every time I make it! It's actually a recipe from my book, Desserts For Every Mood and I’m so excited to share it with you here!
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2. Vanilla extract -
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My Kitchen Equipment:
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3. Electric Hand Mixer -
4. Blender -
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2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
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Ingredients:
1 +1/2 cups (180g) all-purpose flour
3/4 cup (72g) desiccated coconut
2 tsp (10g) baking powder
1/2 cup (113g) butter
1 cup (225g) castor sugar
3 eggs
1 tsp (5ml) vanilla extract
3/4 cup (180g) milk
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coconut cake, fluffy coconut cake, moist coconut cake, youtube shorts, bake with shivesh, shivesh cake recipe, shivesh coconut cake, desserts for every mood, baking recipes, tea cake recipes
Most easy banana coconut cake recipe! Easy cake in 5 minutes!
A yummy banana coconut cake recipe! A tasty and easy cake in 5 minutes. If you like fruit cake, you need to taste this tasty banana cake.
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Ingredients
2 banana
400 g flour
1 teaspoon of baking powder
200 g sugar
100 g coconut flakes
1 egg
50 ml oil
350 ml milk
100 g chocolate
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The most delicious and fluffy Southern Coconut Cake Recipe
This southern coconut cake is full of delicious coconut flavor thanks to toasted coconut, buttermilk and a dash of coconut extract. It pairs perfectly with coconut cream cheese frosting!
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Coconut Cake Ingredients ►
11 oz AP flour (all purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz unsalted butter (room temperature)
14 oz granulated sugar
4 oz canola oil
5 large egg yolks (room temperature)
5 large egg whites (room temperature)
1/4 tsp cream of tartar
1 tsp vanilla extract
2 tsp coconut extract
8 oz buttermilk (room temperature)
6 oz sweetened flaked coconut (toasted until lightly browned)
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Fluffy & Moist Coconut Cake | Sally's Baking Recipes
This perfect coconut cake with coconut cream cheese buttercream sets the bar for homemade cakes everywhere! It's supremely moist with a soft fluffy crumb and intense coconut flavor.
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