Coconut cake recipe by @inagarten Check out her recipe for two layer coconut cake here https://barefootcontessa.com/recipes/coconut-cake Best cakes I have ever made that got the most compliments are from Ina’s cookbook Barefoot Contessa at Home. I strongly recommended this book for bullet proof recipes. I didn’t make it into 2 layers. I just used a large square pan. Also I didn’t make the frosting. However, I will make some next time to drizzle over the cake. Please check my pictures if you think it is too much then half the recipe. The original recipe is for two round cakes. 3 sticks unsalted butter, at room temperature 2 cups sugar 7 eggs, at room temperature 1½ tsps vanilla extract 1½ tsps almond extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup milk 4 ounces sweetened shredded coconut Preheat the oven to 350 degrees. 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. 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. Pour the batter a large pan 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. Serve at room temperature #nadaleinskitchen #inagarten #coconut #sweetenedcoconut #coconutcake #coconutbirthdaycake #sweetshreddedcoconut #batefootcontessa https://www.instagram.com/p/CV7Vq61IB54/?utm_medium=tumblr
