The Barefoot Contessa's Coconut Cake

I made this cake for Easter and it was absolutely fabulous! The cake, which was more like pound cake, was dense and moist and the frosting was AMAZING. Overall, a lovely addition to our Easter meal and a recipe that I will be making several more times!

I found this tutorial to be helpful in making my cake, as well!

INGREDIENTS:

nocoupons3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

FOR THE FROSTING:

1 pound cream cheese, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut (I chose to not measure the coconut here and instead just covered my cake entirely!)nocoupons

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

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 1 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.

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 3 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 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.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 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.

Adapted from Ina Garten's Coconut Cake recipe.

The Barefoot Contessa's Orange Pound Cake

I have a guilty pleasure. It's Starbuck's Lemon Pound Cake. I hardly ever go to Starbuck's but when I do, I usually pick up a slice. It's worth every penny of the $1.72 that they charge for it.

Today, however, I was inspired by the great Ina Garten and decided to make my own. Slightly different, but just as good, is her Orange Pound Cake. I halved the recipe only because I couldn't justify almost 3 cups of sugar on a "first try" recipe. Now, half way through the loaf, I'm bummed I didn't just do it. I hope you enjoy this recipe as much as we are.

ORANGE POUND CAKE

½ pound (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar,
divided4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed orange juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

TO GLAZE ONE LOAF (OPTIONAL)
1 cup confectioners’ sugar, sifted
1 ½ tablespoons freshly squeezed orange juice

Heat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ x 2 ½ - inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine ¼ cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour (mine took 55 minutes), until a cake tester comes out clean.

While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

YIELD: 2 loaves