Paula Deen Coconut Cake Recipe
Do you love classic Southern desserts? The Paula Deen Coconut Cake Recipe is perfect. It is very rich and sweet. Everyone will want a second slice. This cake is famous for a reason.
Equipment
-
Electric Mixer
-
Large Mixing Bowl
-
Two Round Cake Pans
-
Measuring cups
-
Rubber Spatula
-
Wire Cooling Rack
-
Offset Spatula
Ingredients
- 1 package WHITE CAKE MIX
- 1 cup VEGETABLE OIL
- 3 large EGGS
- 1 cup WATER
- 2 cups SOUR CREAM
- 2 cups GRANULATED SUGAR
- 24 oz FROZEN GRATED COCONUT
- 1 container WHIPPED TOPPING
Instructions
Step 1:
-
Set your oven to 350 degrees now. Let it get hot before you bake. Grease your cake pans with some butter.
Step 2:
-
Put the cake mix in a bowl. Add the oil and the large eggs. Pour in the water as directed.
Step 3:
-
Use your mixer on a medium speed. Blend everything for about two minutes. The batter should look very smooth.
Step 4:
-
Pour the batter into the prepared pans. Try to make the layers even. Tap the pans to remove air bubbles.
Step 5:
-
Bake the cakes for thirty minutes. Check them with a small wooden toothpick. It should come out very clean.
Step 6:
-
Let the cakes cool in the pans. Then move them to a wire rack. They must be cold before you frost.
Step 7:
-
Mix the sour cream and the sugar. Fold in the frozen grated coconut gently. Save some coconut for the top later.
Step 8:
-
Place the first cake layer on a plate. Spread the coconut mixture on the top. Put the second layer on top.
Step 9:
-
Cover the whole cake with whipped topping. Sprinkle the remaining coconut over the top. Press it into the sides gently.
Notes
Use room temperature eggs for a better rise.
Do not overmix the cake batter at all.
Ensure the cakes are completely cold before frosting.
Frozen coconut tastes much better than the dry kind.
Grease the pans well to prevent any sticking.