Paula Deen coconut cake has made her famous on her show. It’s moist and delicious but looks like a sheet cake. If you’re looking for a recipe that tastes just like the original, this one will do the trick!
Combine sour cream and cream cheese with the sugar, eggs, and butter until light and fluffy. Sift in the flour, then alternately add the milk and vanilla extract. Finally, fold in the shredded coconut and bake your cake.
I recommend using sweetened shredded coconut for the best results. Feel free to roast the coconut for shredding outside of the cake if you prefer. Sweetened coconut is moister than unsweetened, which helps today’s cake texture.
Follow these simple instructions, and you will have a flavorful coconut cake. This recipe is a great option if you want something different or to add more variety to your diet. Check out other Paul Deen recipes.
Other Paula Deen Recipes That You Can Try
- Paula Deen Pecan Pie
- Paula Deen Deviled Eggs
- Paula Deen Spinach And Bacon Quiche
- Paul Deen Fried Chicken
- Paula Deen Pumpkin Bars
- Paula Deen Pineapple Casserole
- Paula Deen Grape Salad
- Paula Deen Cornbread Dressing
- Paula Deen Cheesecake Meatloaf
- Paula Deen Pasta Salad
What Equipment Will You Need To Make Paula Deen Coconut Cake?
- Oven – I have an oven to bake my coconut cake perfectly, and it’s been a part of my kitchen for a few months now.
- Cake Pans – You will require two cake pans to bake a cake in an oven.
- Pastry Brush – A pastry brush is essential for greasing butter across the cake pans and batter.
- Stand Mixer – Ease your kneading work with the beater and save you time.
- Whisk – Beat the egg with the help of a whisk to prepare the batter.
- Wire Rack – A cooling rack or wire rack will allow air to circulate freely to cool cakes down.
- Mixing Bowls – Mix the wet ingredients in a bowl until a smooth, fluffy, and creamy batter forms.
- Spatula – Mix the ingredients well in a bowl until smooth, and frost the cake’s top and sides with a spatula.
- Toothpick – Stick a toothpick into the middle of the coconut cake to ascertain if the cake is made.
How Much Time Will You Need To Make Paula Deen Coconut Cake?
|Preparation Time||Cooking Time||Chilling Time||Total Time|
|20 Minutes||26 Minutes||2 Hours||2 Hours 46 Minutes|
What Ingredients Will You Need To Make Paula Deen Coconut Cake?
- All-Purpose Flour – All-purpose flour will help make the softest cake. Combine it with other ingredients in a bowl to make the best batter for the cake.
- Butter – Use unsalted butter to make these delicious cookies. For these cookies, the butter should be soft but not melted.
- Coconut Milk – Coconut milk will give the batter a mixture of sweet, nutty, and salty flavors.
- Cream Cheese – Cream cheese is sweet in taste with a pleasant slight tang which will give the cake a creamy texture.
- Cream of Coconut – Coconut cream will provide a subtle creamy flavor, making it an interesting alternative to regular milk.
- Eggs – Eggs will provide moisture to the cake. We will use egg yolks to keep the coconut cake light and fluffy.
- Granulated Sugar – Granulated sugar will add a sweet taste to your coconut cake.
- Vanilla Extract – Vanilla extract will give the cake a sugary, caramelly taste with a light floral note.
- Shredded coconut – I recommend using sweetened shredded coconut, as it will provide more sweetness and moistness to the cake than unsweetened coconut, which makes a big difference in the cake’s taste and texture.
Steps To Make Paula Deen Coconut Cake
1. Stock The Ingredients
Soften the butter by leaving it at room temperature for about 30 minutes, eliminating any lumps in the batter. Preheat the oven to 350 degrees F. After that, grease and flour two 9-inch round cake pans.
Mix softened butter and sugar in a stand mixer until light and fluffy for about 7 minutes. Add four whisked eggs, and beat well.
2. Prepare The Batter
Add the flour and coconut milk, mix in vanilla extract, and combine until the batter forms. Pour batter into prepared pans.
Bake the cake for about 25 minutes. You can check the cake’s ‘bakeness’ with the help of the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, your cake is perfectly baked!
Once baked to perfection, cool the cake in pans for 10 minutes; remove to wire racks to cool completely.
3. Frosting Directions
Now it’s time to frost your cake! First, make sure that the cake is completely cooled. If it’s still warm, the frosting will melt, leaving you with a mess on your hands.
Once the cake is cooled, start by adding the cream cheese and butter to a bowl and beating it using an electric mixer until it’s nice, fluffy, and smooth.
Add in the sugar, coconut cream, and vanilla extract until all ingredients are well combined. If the cake frosting is too thick, add a little whole milk until it reaches the desired consistency. Then frost your cake however you like!
4. Assembling the Cake
Now it’s time to assemble the cake. Start by putting a thin layer of frosting over the first cake round. Top with a second round, and finally, top with the final layer and spread the remaining filling over the top.
Then, frost or put the icing on the top and sides of the cake. Make sure to cover every nook and cranny since it will help keep the cake moist. Pop the cake in the fridge for a couple of hours, or overnight, so that the frosting can set.
When ready to serve, top with shredded coconut.
|Total Fat||21 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Monounsaturated Fat||6 g|
How Will Paula Deen Coconut Cake Look And Taste Like?
A thick slice of soft, light, fluffy coconut cake is perfect for the evening. The soothing touch of coconut is unmistakable as both coconut and desiccated coconut are used. It is a soft and succulent sponge cake with a deep-seated flavor and mild crunch.
Paula Deen Coconut Cake Recipe
- Cake Pans
- Pastry Brush
- Stand Mixer
- Wire Rack
- 2 Mixing Bowls
- 3 cups All-Purpose Flour
- 1 ½ cups Butter (softened)
- 8 oz Cream Cheese
- ½ cup Cream of Coconut (sweetened)
- 1 cup Coconut Milk (unsweetened)
- 4 large Eggs
- 3 teaspoons Vanilla Extract
- 3 cups Granulated Sugar
- Preheat the oven to 350 degrees F. After that, grease and flour two 9-inch round cake pans.
- Mix softened butter and sugar in a stand mixer until light and fluffy for about 7 minutes.
- Add four whisked eggs, and beat well in a bowl. Add the flour and coconut milk, mix in vanilla extract, and combine until the batter forms.
- Pour batter into prepared pans.
- Bake the cake for 25 minutes. One way to check whether the cake is baked or not is by inserting a toothpick into the center until it comes clean.
- Cool cake in pans for 10 minutes; remove to wire racks to cool completely.
- Once the cake is cooled, start by adding the cream cheese and butter to a bowl and beating it using an electric mixer until it’s nice, fluffy, and smooth.
- Add in the sugar, coconut cream, and vanilla extract until all ingredients are well combined.
- Frost the top and sides of the cake using a spatula. Pop the cake in the fridge for a few hours to set the frosting.
- When ready to serve, top with shredded coconut.
This recipe for Paula Deen Coconut cake is the real deal. It’s moist and delicious, with a subtle coconut flavor that will please any crowd.
The frosting is easy to make, but you can always substitute a store-bought chocolate buttercream if you don’t have time on this busy night!
Frequently Asked Questions (FAQs)
How do you store coconut cake?
If you are freezing your coconut cake for an extended period, secure the aluminum foil with freezer tape to prevent freezer burn. You can store it for up to 4 months and wrap and freeze unfrosted layers of coconut cake.
Why is my coconut cake dense?
An overly dense cake typically has too much liquid or sugar. Another reason can be adding too little leavening flour. So I prefer leveling one of them.
What is a secret ingredient to moisten cakes?
The perfect combination of salted butter and vegetable oil in your cake recipe will give you the most flavorful and moist results.