Description
Indulgent Paula Deen Coconut Cake delivers Southern charm with layers of moist white cake enrobed in silky cream cheese frosting. Generous coconut flakes blanket each slice, promising a sweet escape that transports you to a blissful culinary paradise.
Ingredients
Scale
Main Ingredients:
- 3 cups self rising flour
- 4 large eggs
- 2 (8 ounces) packages cream cheese
- 1 ½ cups (3 sticks) butter, divided
- 2 cups sugar
- 1 cup sour cream
Liquid Ingredients:
- 1 cup unsweetened coconut milk
- ¼ cup whole milk
- ½ cup sweetened cream of coconut
- 2 teaspoons vanilla extract
- 1 ½ teaspoons vanilla extract (for frosting)
Finishing and Decorative Ingredients:
- 2 cups confectioners’ sugar
- ¾ cup sugar (for filling)
- ½ cup sweetened coconut flakes
- Additional sweetened coconut flakes (for sprinkling)
Instructions
- Prepare the baking environment by heating the oven to 180°C / 350°F and preparing three 9-inch (23 cm) round cake pans with butter and flour coating.
- Create a light and airy cake base by thoroughly creaming unsalted butter and granulated sugar in a stand mixer until the mixture becomes pale and fluffy, approximately 7 minutes.
- Gradually incorporate whole eggs into the butter-sugar mixture, ensuring each egg is fully integrated before adding the next.
- Carefully blend dry flour ingredients and coconut milk into the batter, alternating between the two and starting and ending with flour to maintain a smooth consistency.
- Stir in vanilla extract to enhance the cake’s aromatic profile.
- Distribute the cake batter evenly among the prepared pans, ensuring uniform layer thickness.
- Bake the cake layers for 25 minutes, checking doneness by inserting a skewer into the center – it should emerge clean and dry.
- Allow cake layers to rest in their pans for 10 minutes, then transfer to wire cooling racks to reach room temperature.
- Prepare the filling by whisking sour cream, granulated sugar, whole milk, and sweetened coconut flakes until thoroughly combined.
- Craft the cream cheese frosting by beating cream cheese and unsalted butter until smooth and creamy.
- Gradually fold confectioners’ sugar into the cream cheese mixture, creating a light and fluffy texture.
- Incorporate sweetened cream of coconut and additional vanilla extract into the frosting.
- Using a skewer, create multiple small holes throughout each cooled cake layer to enhance moisture absorption.
- Position the first cake layer on a serving plate and generously spread one-third of the filling, allowing it to seep into the perforated surface.
- Repeat the filling process with the subsequent cake layers, ensuring even distribution.
- Carefully apply frosting to the entire cake, covering the top and sides with a smooth, even layer.
- Elegantly garnish the cake’s exterior by sprinkling additional sweetened coconut flakes for a decorative and textural finish.
Notes
- Warm Up Key Ingredients: Bring butter, eggs, and cream cheese to room temperature to ensure a silky-smooth batter and frosting without any pesky lumps.
- Fluff Up the Flour: Gently sift self-rising flour to keep the cake airy and light, preventing a heavy, dense texture that can weigh down your dessert.
- Create Moisture Channels: Pierce cake layers generously with holes, allowing the filling to deeply penetrate and infuse every delicious bite with incredible flavor.
- Prep Cake for Perfect Frosting: Completely cool cake layers, then refrigerate for half an hour to create a stable surface that prevents crumbs from interrupting your frosting’s flawless finish.
- Enhance Coconut Topping: Quickly toast sweetened coconut flakes to unlock a deeper, nuttier flavor and add a delightful crunch that elevates the entire dessert experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 1,241 kcal
- Sugar: 127.8 g
- Sodium: 233 mg
- Fat: 74.17 g
- Saturated Fat: 46.5 g
- Carbohydrates: 140.68 g
- Fiber: 1.68 g
- Protein: 12.35 g
- Cholesterol: 306 mg