Coconut Cake for Honey’s Birthday

It feels a little odd to share a recipe for something I didn’t actually eat, but everyone who did proclaimed Honey’s Coconut Cake birthday cake “wonderful”, “amazing” and “delicious”. I feel a little bad it took me 21 years of marriage to roll up my sleeves and make him his favorite :-)

I read a number of recipes before picking “the one”. For those that know me, it will come as no surprise that I settled on Ina’s recipe. Back in the Barefoot Contessa days, her coconut cupcakes flew out of the bakery cases and were known as one of her signature dishes. This is the recipe she adapted for cake form.

Coconut Cake

Source: Barefoot Contessa At Home 

  • ¾ pound (3 sticks) unsalted butter, at room temperature, plus more for greasing
  • the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 3 cups all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut
  • For the frosting
  • 1 pound cream cheese, at room temperature
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut
  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.
  5. 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 confectioner’s sugar and mix until just smooth (don’t whip!).
  6. To assemble, place one 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.

We have one last celebration for Honey’s birthday tonight with his family at his favorite pizza place!

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One thought on “Coconut Cake for Honey’s Birthday

  1. Happy Belated Birthday to Honey and that coconut cake looks so amazing and delicious! I wish my hubby loved coconut like I do but he is not a fan of either pineapple or coconut but anything lemon he loves. I made a pineapple upside down cake once and ended up eating most all of it….lol.

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