Paula Deen Coconut Cake Recipe
The Paula Deen Coconut Cake Recipe brings Southern charm to your kitchen. This moist, fluffy cake features rich coconut flavor in every bite.
Equipment
- 2 round 9-inch cake pans
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Offset spatula for frosting
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter softened
- 4 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded coconut
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F.
- Grease cake pans thoroughly.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in vanilla extract completely.
- Alternate flour mixture and coconut milk.
- Fold in shredded coconut gently.
- Divide batter between prepared pans.
- Bake for 25-30 minutes.
- Cool completely before frosting.
- Beat frosting ingredients until smooth.
- Frost cake layers evenly.
- Sprinkle coconut on top.
Notes
- Use room temperature ingredients for best mixing results.
- Don't overmix the batter to avoid tough cake texture.
- Toast coconut flakes for deeper, richer flavor enhancement.
- Let layers cool completely before applying any frosting.
- Store covered cake in refrigerator for freshness.