Jamie's Coconut Cake

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: Paula's Southern Christmas

Rated: 4 stars out of 5Rate itRead users' reviews (90)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
16 to 20 servings

Times:

Prep: 45 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 55 min

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Ingredients

Basic 1-2-3-4 Cake with coconut milk:

2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:

3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

7-Minute Frosting:

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 to 3 cups coconut, flaked and sweetened
Artificial holly, optional garnish

Cake:

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.

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Comments & Reviews

recipe Jamie's Coconut Cake
Frances Dublin, OH 11-17-2009
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My Fave!
Rated: 5 stars out of 5

Coconut lovers, this is your cake! I've made it tons of times now and it's always great. Make a day in advance and... refrigerate, it is so much more delicious when chilled. I like to make it for Easter, and use food coloring to color the coconut for the exterior of the cake to look like Easter grass. It's very pretty, and impressive looking. Read more
recipe Jamie's Coconut Cake
Renese Bradenton, FL 11-05-2009
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DA BOMB!!
Rated: 5 stars out of 5

Don't bother looking any further and don't cheat yourself by using a boxed cake mix. This cake came out perfectly. I cannot... explain the reviews with a low rating or those who had issues. This was not difficult to make and came out perfectly, I think I said that already. PERFECT!Read more
recipe Jamie's Coconut Cake
Karen Elon, NC 09-29-2009
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Let it sit!
Rated: 5 stars out of 5

When I saw this recipe on air maybe 3 or 4 years ago, Paula said that after you assemble it to put it in the refrigerator for... 2-3 days before frosting/serving. I assemble it and cover it, stick it in the fridge, and then I wait at least one and a half days before I take it out and make the frosting. If you do that, it's perfect! It's also a great cake to make for a party because of this reason, because you can make it ahead of time no problem. YUM! I also suggest making this as a holiday gift for someone you know is having company for a large crowd :)Read more
recipe Jamie's Coconut Cake
maureen landenberg, PA 08-18-2009
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TOO SWEET!
Rated: 3 stars out of 5

i'd recommend unsweetened coconut, and cutting back on some of the sugar in the recipe. everyone at the party liked it, but... almost everyone commented on how sweet it was. i loved how the filling soaked into the different layers after poking the holes in each layer - it made it a very moist and dense cake.Read more
recipe Jamie's Coconut Cake
SANDY Virginia Beach, VA 08-16-2009
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Just let it set before you eat it!
Rated: 5 stars out of 5

I tried the cake right after assembling it and frosting it and was disappointed...it seemed so dry. I tried it again the... next morning and realized that it just takes a little while for the cake to absorb the filling...and boy was it good. Very delicious cake!!Read more
recipe Jamie's Coconut Cake
Xiomara Las Vegas, NV 08-13-2009
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Great Recipe!!!
Rated: 4 stars out of 5

I wanted to try something new, & for my first time making this cake it came out better than what thought! I read other... comments & reviews to give me an idea of what I was dealing with. The most I got from them was that the cake was dry. It is most certainly NOT. If you follow this recipe to the tee you will be fine. Watch your oven because if you over bake it will feel dry. Every oven does not heat or work the same, you may not have to bake it a full 30 min. With a few minor personal ajustments & some food coloring to the frosting it came out great. I would for sure make it again! P.S. Use quality products it makes a big differance! No substitutes. k bye:)Read more