Paula Deen Coconut Cake is a dessert that has gained widespread popularity and has become a staple of Southern cuisine. This rich and decadent cake is a heavenly combination of coconut and creamy frosting that has made it a favorite dessert among many. Paula Deen, a renowned chef and TV personality, is credited with popularizing this recipe through her cooking shows, cookbooks, and restaurants.
The Paula Deen Coconut Cake recipe is made with moist, fluffy layers of cake that are infused with coconut flavor, giving it a unique texture and taste. The frosting is made with cream cheese and butter, which are combined with confectioner’s sugar and shredded coconut to create a rich and creamy topping. The frosting is generously spread between the cake layers and on top, creating a visually stunning dessert that is as delicious as it looks.
This cake has become a go-to dessert for many special occasions such as birthdays, weddings, and holidays. The recipe has been passed down through generations and has become a beloved tradition in many families. The cake’s popularity has also been helped by Paula Deen’s fame and her passion for Southern cooking, which has made her a household name in the culinary world.
Whether you are a fan of coconut or not, the Paula Deen Coconut Cake is a must-try dessert that is sure to impress your taste buds. The combination of sweet and creamy flavors, coupled with the moist and fluffy texture, makes this cake a true delight for dessert lovers. So, whether you are looking to impress your guests at a special occasion or simply want to indulge in a sweet treat, the Paula Deen Coconut Cake is the perfect choice for any dessert lover.
Now the secret to this cake is letting the cake marinate in the refrigerator for three days and hope nobody’s going to touch it, and remove it and frost it with our coconut mixture.
INGREDIENTS:
- Cake:
- 1 (18.25-ounce) box yellow cake mix
- whole milk as called for by the cake mix
- ½ cup shredded sweetened coconut, for topping
- Filling:
- 1 cup sour cream
- 1½ cups sugar
- 12 oz canned or frozen shredded coconut
- Frosting:
- 2 large egg whites
- 1½ cups sugar
- 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
- 1 pinch salt
- 1 teaspoon vanilla extract
INSTRUCTIONS:
For The Cake:
1) Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
2) Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
3) Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don’t pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
For The Filling:
1) In a medium bowl, stir together the sour cream, sugar, and coconut.
For The Frosting:
1) Make on the day you’re serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
2) This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.
- MORE RECIPES TO CHECK OUT:
- EASY SOUTHERN PEACH COBBLER CAKE
- EASY HOMEMADE PICKLED BEETS
- TOMATO SOUP AND GRILLED CHEESE
Source: Pauladeen.com
