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Ina Garten’s Coconut Cake. The cake was very moist, not too sweet with the right balance of coconut. Some reviewers say to replace the milk with coconut milk, and to use coconut extract instead of almond extract; I might try that next time. The frosting was good, but this could be excellent with a butter cream frosting.
Loading Video… Not only is there coconut ON Ina’s cupcakes, there’s coconut IN them too. For cake bakers, here are the basics of mixing, prepping and baking.
Directions. 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.
This recipe, from “Barefoot Contessa at Home” was a success at my dinner party. The cake was very moist, not too sweet with the right balance of coconut. Some reviewers say to replace the milk with coconut milk, and to use coconut extract instead of almond extract; I might try that next time.
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