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Here’s a sneak peek at what some happy reviewers from the Paula Deen website had to delve about this amazing coconut cake:
“If you like sweet, this is the cake for you. It is sweet, and rich and don’t eat much dinner. You will want to save room for this delectable dessert! Make it a small piece and make sure when you make it that you either have a large family or planning on having a party with lots of guests. Your guests will love you!”
“I already give this cake a 5 star rating. I love coconut cake and this has to top the charts with coconut milk and sweetened coconut cream!!! Will be making this soon!!!”
“Once again Paula, I can say without a shadow of a doubt this is probably the best cake have ever baked and eaten. The recipe is absolutely superb. I baked this yesterday and I commented I would be tickled to serve this as a wedding cake. Your recipes are amazing. Have missed your talents in my kitchen but thank goodness that is behind u. Love and much success. I give it a “10”
1 1/2 cups (3 sticks) Land O Lakes butter, divided
2 cups Domino sugar, plus 3/4 cup for filling
4 large Eggland’s Best eggs, room temperature
3 cups Gold Medal self-rising flour, sifted
1 cup unsweetened coconut milk
2 teaspoons McCormick vanilla extract, plus 1 1/2 teaspoons for frosting
1 cup Daisy sour cream
1/4 cup TruMoo whole milk
1/2 cup sweetened coconut flakes, plus more for sprinkling
2 (8 oz) packages Philadelphia cream cheese
2 cups confectioner’s sugar, sifted or whisked to remove lumps
1/2 cup sweetened cream of coconut
Preheat oven to 350°. Butter and flour 3 (9 inch) round cake pans.
Cream 1 cup butter and 2 cups sugar together in a standing mixer until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.
Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.
Divide the batter among the cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, remove cakes from pans and cool completely on the wire racks.
Frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.
Filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.
The following step can be done up to 3 days ahead of time so the cake can fully absorb the layers. Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.
Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.
Quick Tip: Most coconut cake recipes rely on milk and coconut milk as their star ingredients. This recipe chalks up it’s success to the addition of sour cream! Yum!
Thank you to Paula Deen for this lovely coconut cake recipe.