How long does it take to make Coconut Cake?

About 1 hour 25 minutes in total: 35 minutes of prep and 50 minutes of cooking.

How many servings does this Coconut Cake recipe make?

This recipe makes 10 servings as written; ingredient quantities on this page can be scaled.

Where does this Coconut Cake recipe come from?

It was shared by Ina Garten on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Coconut Cake?

Roughly 1029 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.

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Coconut Cake – 85-Minute Recipe

Name: Coconut Cake – 85-Minute Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 0.75 pound unsalted butter; 2 cups sugar; 5 extra-large eggs; 1.5 teaspoons pure vanilla extract; 1.5 teaspoons pure almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 1 cup milk; 4 ounces sweetened shredded coconut; 1 pound cream cheese; 0.5 pound unsalted butter; 0.75 teaspoon pure vanilla extract; 0.25 teaspoon pure almond extract; 1 pound confectioners' sugar; 6 ounces sweetened shredded coconut

Ina Garten's snow‑white Coconut Cake features a tender vanilla‑almond flavored crumb and a rich cream cheese frosting sprinkled with sweetened shredded coconut.

Recipe by Ina Garten· Structured by ReelsMeals

From: Facebook(view original)

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Prep Time

35 min

Cook Time

50 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 25 min estimated total time for 10 servings.

Explore related saves

Dessert Cake Coconut Cream Cheese

Ingredients

3/4 pound unsalted butter
2 cups sugar
5 extra-large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure 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 shredded coconut
1 pound cream cheese
1/2 pound unsalted butter
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar
6 ounces sweetened shredded coconut

Instructions

1
Preheat the oven to 350°F (351°F). Grease two 9‑inch round cake pans, line them with parchment paper, grease again, and dust lightly with flour.
2
In the bowl of an electric mixer fitted with a paddle attachment, cream the 3/4‑pound butter and 2 cups sugar on medium‑high speed for 3–5 minutes, until light yellow and fluffy.
3
Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl between additions. Add the vanilla and almond extracts and mix well; the batter may look curdled, which is normal.
4
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 the dry ingredients. Mix until just combined, then fold in the 4 oz shredded coconut with a rubber spatula.
5
Divide the batter evenly between the two prepared pans and smooth the tops with a knife. Bake in the center of the oven for 45–55 minutes, until the tops are golden and a cake tester inserted into the center comes out clean.
6
Cool the cakes on a rack for 30 minutes, then turn them out onto the rack to finish cooling completely.
7
For the frosting, combine the cream cheese, 1/2‑pound butter, 3/4 tsp vanilla extract, and 1/4 tsp almond extract in the mixer on low speed. Add the sifted confectioners' sugar and mix until just smooth; do not over‑whip.
8
To assemble, place one cake layer on a serving plate, top side down, and spread a generous layer of frosting over it. Place the second layer on top, top side up, and frost the top and sides of the cake.
9
Decorate the frosted cake by sprinkling the remaining shredded coconut on the top and lightly pressing additional coconut onto the sides. Serve at room temperature.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prep pans thoroughly

Grease the pans, line with parchment, grease again, then dust lightly with flour before adding batter.

Cream butter and sugar fully

Mix butter and sugar on medium‑high for 3–5 minutes until light yellow and fluffy.

Add dry and wet ingredients alternately

Combine dry mix and milk in three parts, beginning and ending with dry ingredients, mixing only until just combined.

Cool before turning out

Let cakes cool on a rack for 30 minutes before removing them to finish cooling completely.

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