Jamie's Coconut Cake

Paula Deen

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: Paula's Southern Christmas

Picture of Jamie's Coconut Cake Recipe 1 Video | Photo: Jamie's Coconut Cake Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 132 Reviews
Total Time:
1 hr 55 min
Prep
45 min
Inactive
10 min
Cook
1 hr 0 min
Yield:
16 to 20 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 132 reviews

  • on January 08, 2012

    Flag

    This cake is super delicious!After reading some of the comments, I did reduce the sugar in the frosting by 1/2 cup. I also didn't go the whole 7 minutes because I got tired. However, I did for about 4 minutes and it turned out good. I let the frosting cool down a bit and it thickened enough to spread it. As for the cake, it was very moist and came out in one piece. I followed this part of the recipe without making any modifications. I do absolutely recommend it this recipe. I think next time I might try toasted coconut. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 31, 2011

    Flag

    I am disappointed. Today is my son's 15th birthday and he wanted this cake. I've bake for 40 years and never had this kind of trouble. The cake is yummy. It stuck to the cake pans and one layer came out in crumbs. I'll use parchment paper next time. The icing is a disaster. It is a surgery soup. Bottom line: Cake and "filling" are good. Use parchment paper or wased paper in your cake pans and use a different frosting recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 21, 2011

    Flag

    Okay, this was a very difficult cake for me to make. It seemed like it took forever! The only problem I had with it was the 7-minute icing. I have never made this type of icing and just going by her directions it didn't come out right. My icing was grainy for the end result, although it did have a nice flavor. The cake and everything taste good, it was just the grainy icing that was the downfall. I didn't allow my husband to bring it to his work Christmas potluck. I wish there were better instructions for the icing, because it wasn't easy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google