Paula Deen Coconut Cake

Step 1

Preheat the oven: Heat to 180°C / 350°F. Butter and flour three 9-inch (23 cm) round cake pans.

Step 2

Make the batter: Cream together 225g / 1 cup butter and 400g / 2 cups sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 7 minutes. Add the eggs one at a time, beating well after each addition.

Step 3

Incorporate dry and wet ingredients: Alternate adding the flour and coconut milk, beginning and ending with the flour. Mix in the 2 teaspoons of vanilla extract.

Step 4

Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5

Make the filling: In a bowl, mix 240ml / 1 cup sour cream, 150g / 3/4 cup sugar, 60ml / 1/4 cup whole milk, and 50g / 1/2 cup sweetened coconut flakes until well combined.

Step 6

Prepare the frosting: Beat 450g / 16 oz cream cheese and 115g / 1/2 cup butter until smooth. Gradually add 250g / 2 cups confectioners' (icing) sugar, beating until light and fluffy. Mix in 120ml / 1/2 cup sweetened cream of coconut and 1 1/2 teaspoons vanilla extract.

Step 7

Assemble the cake: Once the layers are cool, poke holes all over with a skewer. Place the first layer on a serving plate and spread 1/3 of the filling over it, letting it seep into the holes. Repeat with the second and third layers.

Step 8

Frost the cake: Spread the frosting over the top and sides of the cake, smoothing it evenly.

Step 9

Garnish the cake: Sprinkle the top and sides with additional sweetened coconut flakes for a beautiful finish.