Paula Deen Coconut Cake Recipe
Paula Deen is known for her classic Southern desserts. Her Paula Deen Coconut Cake Recipe is truly famous.
Equipment
- Large mixing bowl
- Electric hand mixer
- Two Round Cake Pans
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
- Offset spatula
- Parchment paper
Ingredients
- 3 cups All Purpose Flour
- 2 cups Sugar
- 1 cup Butter
- 4 Eggs
- 1 cup Whole Milk
- 1 tbsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Coconut Extract
- 1/2 tsp Salt
- 8 oz Cream Cheese
- 4 cups Confectioners Sugar
- 2 cups Shredded Coconut
Instructions
- Prepare Your Oven and Pans Heat your oven to 350 degrees. Grease your pans well.
- Mix Butter and Sugar Cream the butter and sugar until very light.
- Add the Eggs Beat in eggs one at a time. Mix them well.
- Combine Dry Ingredients Sift the flour, baking powder, and salt together.
- Alternate Milk and Flour Add flour and milk in small steps. Stir gently.
- Add the Extracts Pour in vanilla and coconut extracts. Mix one last time.
- Bake the Layers Pour batter into pans. Bake for thirty minutes.
- Cool the Cakes Let cakes sit in pans for ten minutes.
- Make the Frosting Beat cream cheese, butter, and sugar until very smooth.
- Frost and Decorate Stack the layers with frosting. Cover with coconut flakes.
Notes
➔ Use room temperature eggs for a much smoother batter.
➔ Do not overmix the batter after adding the flour.
➔ Always grease and flour your cake pans very well.
➔ Toast the coconut flakes for a deeper nutty flavor.
➔ Use high quality vanilla for the best possible taste.
➔ Let the cakes cool completely before you start frosting.
➔ Check doneness with a toothpick in the cake center.
➔ Apply a thin crumb coat of frosting first.
➔ Use full fat milk for a much richer texture.
➔ Measure your flour using the spoon and level method.