Paula Deen Coconut Cake Recipe
This Paula Deen Coconut Cake Recipe is the ultimate treat for anyone who loves a tropical dessert. It features a very moist, buttery crumb and a cloud of fluffy, sweet coconut frosting on top.
Ingredients
- 1 cup unsalted butter softened to room temperature for a very rich and creamy batter
- 2 cups granulated white sugar to make the sponge perfectly sweet and golden brown
- 4 large eggs at room temperature for the best rise and a very smooth texture
- 3 cups all-purpose flour sifted well to ensure the cake remains soft and very light
- 1 tablespoon baking powder to help the layers rise high and stay perfectly fluffy inside
- ½ teaspoon salt to balance the sweetness of the rich coconut and the white sugar
- 1 cup canned coconut milk for a deep and authentic tropical fruit flavor and moisture
- 1 teaspoon pure vanilla extract to provide a warm and classic bakery-style floral scent
- 2 cups heavy whipping cream for a very thick and stable homemade frosting layer
- 1 cup powdered sugar to sweeten the cream and keep the frosting nice and firm
- 2 cups sweetened shredded coconut to cover the entire cake in a beautiful white coat
Instructions
Prepare the Pans
- Preheat your oven to 350°F and grease two 9-inch round pans very well with butter or oil. Line the bottoms with parchment paper to ensure the cake layers release perfectly after they finish baking.
Cream the Butter
- In your large mixing bowl, beat the softened butter and granulated sugar until the mixture is very light. Whisk for about five minutes until it looks pale, fluffy, and has a very smooth texture.
Add the Eggs
- Add the large eggs one at a time to the butter mixture while you continue to beat well. Make sure each egg is fully combined before adding the next one to keep the batter stable.
Mix Dry Ingredients
- In your medium bowl, whisk the sifted flour, baking powder, and the salt together very well today. This step ensures that the rising agent is spread evenly through the white flour for a perfect rise.
Combine with Milk
- Slowly add the dry ingredients and the coconut milk to the butter mixture in small, alternating batches. Stir gently until just combined so the cake stays tender and does not become tough or dry.
Bake the Layers
- Divide the thick batter evenly between the two prepared pans and smooth the tops with your rubber spatula. Bake for thirty-five minutes or until a toothpick comes out clean from the center of each.
Cool the Cakes
- Let the hot cakes rest in their pans for ten minutes on a sturdy wire rack first. Carefully turn them out and let them cool completely before you begin the process of adding frosting.
Make the Frosting
- In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla until very stiff peaks form. This creates a thick and stable base that will hold the weight of the shredded coconut.
Assemble the Cake
- Place one layer on a plate and spread a thick amount of frosting over the flat top. Sprinkle some shredded coconut over the cream before placing the second cake layer carefully on the very top.
Frost and Decorate
- Cover the top and sides of the entire cake with the remaining fluffy white cream frosting today. Press the shredded coconut gently into the frosting until the cake looks like a beautiful, soft white cloud.
Notes
- Toast half of the coconut in a pan for a nutty and crunchy golden-brown topping.
- Use a bit of coconut extract in the batter for a much stronger tropical fruit flavor.
- Always use full-fat canned coconut milk to ensure the cake crumb stays very moist and rich.
- If you are in a hurry, you can use a high-quality store-bought white cake mix instead.
- Add a layer of pineapple jam between the cakes for a fun and zesty tropical twist — and if that pineapple angle excites you, this golden caramelized pineapple cake with its beautiful sticky topping is an absolutely stunning bake to have in your tropical dessert repertoire as well.
- Make sure the cake is completely cold before frosting so the cream does not melt away.