The Ina Garten Cake So Good Everyone Will Ask You for the Recipe

You know a cake is good when it blows up a company’s Slack channel. That’s what happened years ago when I took some leftover Ina Garten coconut cake to a summer internship.

When I first told the office I brought cake, there were crickets, but as the day progressed, people gradually came over to grab some. By the afternoon, my notifications started going wild. The office couldn’t believe how good the cake was—and I have to agree.

Why I Love Ina Garten’s Coconut Cake 

Where I live in the Northeast, you don’t often hear about coconut cake. It’s not commonly offered in bakeries or restaurants, and I’ve never heard of someone making one from scratch. Before I tried this recipe, I probably would’ve thought, “Why would I ever have coconut cake when I could have a classic flavor like vanilla or chocolate instead?”

That’s a big reason why I love this recipe—it’s surprising. The quality is unmatched, taking a cake flavor that many people are apathetic about and transforming it into a show-stopper.

It’s visually striking, with a blizzard of white coconut flakes completely covering the cake. The uniformity of the coconut hides any imperfections in the frosting and gives the cake a textured, three-dimensional intrigue. The look is reminiscent of a Hostess Sno Ball in the best way.

The cake is wonderfully moist and creamy with a beautiful balance of flavors. I love the texture of the coconut on top and the contrast between the coconut and the smooth cake interior and frosting. Unlike some cream cheese frostings, this one isn’t cloyingly sweet, but it also doesn’t taste like you’re eating straight cream cheese and butter. 

Expert Tips for Making Ina Garten’s Coconut Cake 

• Adding extracts: I omit the almond extract in the recipe so the coconut and vanilla can shine on their own.
• Extra coconut: I also add shredded coconut on top of the middle layer of frosting. 
• Frosting: I recommend cutting all the ingredients in the frosting by a quarter to frost the entire cake without any leftovers. If you prefer a “naked” cake with unfrosted sides like me, cut the frosting ingredients in half.
• Serving from the fridge: If eaten directly from the fridge, the cake is quite dense, like a pound cake. However, microwaving a slice for a few seconds will transform it into a fluffy, light bite.