Coconut Cake | Paula Deen

Step 1

Preheat the oven to 350 °F

Step 2

Grease three 9-inch round cake pans with butter, oil or cooking spray

Step 3

To make the cake: Follow the directions on the cake mix box, substituting milk for water

Step 4

Divide the batter among cake pans

Step 5

Bake for 20 minutes

Step 6

Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely

Step 7

In a medium bowl, stir together sour cream, sugar and coconut

Step 8

Spread between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer

Step 9

Store the cake in a container in the refrigerator 2-3 days to allow the flavors to soak through

Step 10

On the day you are ready to serve the cake, make the frosting: In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt

Step 11

Do not place over the heat; instead beat for 1 minute using a handheld mixer

Step 12

Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks

Step 13

This should take about 7 minutes

Step 14

Remove from the heat

Step 15

Add vanilla and beat until it reaches spreading consistency, about 2 minutes

Step 16

Frost the top and sides of the cake and sprinkle all over with shredded coconut

Step 17

Besides tasting great, yall, this cake is just so pretty