Coconut cake from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 177) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on February 07, 2026

    This was pretty easy to make. I left the 9” cakes in the oven for 50 minutes and wish I had taken them out at 45 as they were borderline dry. The frosting turned out thick and somewhat hard to spread but that may have been because my house was cold.

  • julesamomof2 on July 01, 2022

    We loved this cake, it was perfectly moist and not too dense. The coconut in the batter keeps it moist I think. I used 8 inch pans, took them out right at 45 minutes, and used all the frosting (which seems a bit much but delicious).

  • anya_sf on March 02, 2019

    I baked it in a 9"x13" pan for a party, just frosting the top and sides, using about 3/4 of the frosting for a generous covering. The cake took 45 min to bake, and I lowered the oven to 325 after 35 minutes. If using round pans, I'd check early. The cake was dense, but good. The frosting was fabulous. It served 15-20 people.

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