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Paula Deen’s Coconut Cake

February 12, 2009

Paula Deen's Coconut CakeI have to thank Amanda for introducing me to this cake from Paula Deen.  It’s really a perfect coconut cake and made with my favorite cake components-1-2-3-4 cake layers and 7 minute frosting.  It makes a cake with a light, tangy frosting and nice crumbly yellow cake layers.  Seven minute frosting is unstable and doesn’t last for a long time…the sugar starts to crystallize after a few days, so it’s best made the day it’s served and eaten within a few days after that.  This cake makes 12-16 servings.



1 c (2 sticks) unsalted butter, at room temperature

2 c sugar

4 eggs

3 c sifted self-rising flour*

1 c coconut milk

1 t vanilla extract


3/4 c sugar

1 c sour cream

4 T coconut milk

1/2 c flaked sweetened coconut

7 minute icing:

1 1/2 c sugar

1/4 t cream of tartar or 1 T light corn syrup

1/8 t salt

1/3 c water

2 egg whites

1 1/2 t vanilla

2 c flaked sweetened coconut for exterior of cake


For cake: Preheat oven to 350 degrees.  Grease and line the bottoms of 3 9″ cake pans with waxed or parchment paper.  Using an electric mixer, cream butter until fluffy.  Add sugar and cream well for 6-8 minutes.  Add eggs 1 at a time, beating well and scraping down bowl after each addition.  Add flour and coconut milk alternately to creamed mixture, beginning and ending with the flour.  Add vanilla and beat until just mixed.  Divide batter among prepared pans and drop the pans on the counter a few times to flatten tops.  Bake for 23-30 minutes, or until a cake tester comes out clean.  Leave cake in pans while preparing filling.

For filling: Combine 3/4 sugar, sour cream, 4 T coconut milk and 1/2 c coconut in a small bowl and stir to combine.  Remove one cake layer from pan (these need to be still warm so filling will soak in) and brush off crumbs on the sides with your hands.  Place first layer on your serving platter (I place strips of waxed paper under the sides to keep the platter clean.)  With the handle of a wooden spoon, poke round holes 1″ apart over the entire top of the cake layer.  Spread 1/3 of the filling across the top of the layer and allow to soak in.  Repeat process with 2 and 3rd layers.

For frosting: Put 2″ of water in a saucepan and bring to a boil  Meanwhile, place 1 1/2 c sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double boiler, or in a bowl that will fit over a saucepan.  Beat with an electric mixer for 1 minute off of the heat.  Place double boiler over boiling water and lower heat to a simmer.  Make sure the bowl doesn’t touch the water because the sugar will crystallize in that spot and frosting will be crunchy, not smooth.  Beat constantly at high speed with an electric mixer for 7 minutes.  Frosting should be light, glossy and hold soft peaks.  Beat in vanilla and remove from heat, beating a minute longer to cool the frosting down.  Frosting will thicken as it cools.

Frost tops and sides of cake and press coconut into top and sides.

* If you don’t have self-rising flour, you can make it by replacing each cup with 1 c all-purpose flour, 1 1/2 t baking poweder and 1/2 t salt

2 Comments leave one →
  1. Amanda permalink
    February 16, 2009 9:02 pm

    I have to thank for Sarah for making this cake! It was delicious. And the icing held up – we ate it for 3 days afterward and it was still yummy.

  2. kathleen permalink
    December 24, 2010 5:30 pm


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