Jamie's Coconut Cake

Recipe courtesy Paula Deen

Show: Paula's PartyEpisode: Black and White Ball

Rated: 4 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
40 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 10 min
Cook: 40 min
Total:: 1 hr 5 min

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Ingredients

Cake:

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 flaked sweetened coconut
Artificial holly, optional garnish

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. Place the 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
roxanne portland, TX 01-22-2010
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Great taste, bad texture
Rated: 2 stars out of 5

I made this cake for a relative's birthday, and at first it was really fluffy, but when I preceded to drop the pans as... instructed by Paula, to remove the bubbles, and they became flat and baked out that way. So I wound up with a thin flat pancakesRead more
recipe Jamie's Coconut Cake
mary summit, NJ 12-28-2009
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The heaviest cake ever
Rated: 1 stars out of 5

I baked this cake twice . It was heavy, dry, and very unappealing. I would never try it again.
recipe Jamie's Coconut Cake
Melissa Howell, NJ 12-25-2009
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Moist and full of flavor!
Rated: 5 stars out of 5

I'm not sure why this cake didn't turn out well for some people, but I'm so glad it did for me! It's delicious! The cake... came out very moist. I took the "crumbling" experience from others and was careful to really soak the pan with baking spray and I lined it with parchment paper. I also used a cake spatula to lift the layers to be careful not to let any of it crumble. I did think the filling was a little runny while mixing it, so I added more coconut. Came out great! Also, I thought it just made sense to use coconut milk in the filling. I saw double boiler and hand blender and didn't feel like bothering (yes, I'm being lazy lol). So I used buttercream frosting with a touch of coconut extract. Also I toasted the outside coconut. I didn't want to, but my husband likes it that way. Lastly, I didn't have 3 cake pans - only 2. So this one's a two layer. But it's really great!Read more
recipe Jamie's Coconut Cake
SANDRA W, NC 12-24-2009
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RATE THE CAKE AND NOT THE MAN
Rated: 2 stars out of 5

I MADE THIS CAKE FOR MY FAMILY FOR CHRISTMAS DINNER. I AM A BAKER BEYOND PAULA AND THIS CAKE IS NOT THE BEST AT ALL. IT HAD... NO COCONUT FLAVOR AND IT WAS DRY DRY DRY, SORRY JAMIE. YOU REALLY NEED TO GO BACK TO THE BEGINNING AND START OVER ON THIS ONE. HOW CAN YOU PEOPLE RATE A CAKE SO HIGH AND IT JUST DO NOT HAVE THE FLAVOR TO CALL IT A COCONUT. PLEASE BE REAL. Read more
recipe Jamie's Coconut Cake
Lynn Chesnee, SC 12-24-2009
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Will this cake be our 'White Christmas'?
Rated: 4 stars out of 5

This has got to be the best or worst cake i have ever made, just finished icing the cake. But how do I store it? refrigerate... or room temp? air tight or vented? It did take a long time and it looks like it fell. I will probably adjust some of the ingredients also for my taste. Read more
recipe Jamie's Coconut Cake
Linda Bakersfield, CA 11-20-2009
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"Home Run"
Rated: 5 stars out of 5

When my sister said she wanted a coconut cake for her birthday cake, I decided to use this recipe, not realizing how much... time it took from beginning to end. It's definitely for the intermediate to advanced baker, with that said, the cake was worth the time and love. The batter was thicker than most, and super moist. I had never tried 7 minute frosting, it was great combination with the coconut layered on top. This is a TRUE coconut cake. My sister is my worst critic and she "love, love, loved it". Best part about baking is watching those you love enjoy it. Thats better than eating it myself. I will for sure make this cake again. Bye the way, regarding Jill's reveiw of 1 star. If she is ever in California, I'll show her how its done! Very Best, Linda Bakersfield, CARead more