Classic Coconut Cake   

Paula Deen's Recipe with one slight change

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 2/3 cups cake flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/8 tsp. salt
  • 6 Large eggs
  • 1 cup sour cream
  • 1 1/2 tsp. coconut extract
  • 1 1/2 teaspoons vanilla extract



  • Preheat oven to 325 degrees. Spray 2 - 9 " round pans with baking powder spray with flour. Line pans with parchment paper; spray parchment paper with baking spray.
  • In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl.
  • In a medium bowl, sift together flour baking powder baking soda, and salt. in another medium bowl whisk together eggs, sour cream and extracts. 
  • With mixer on low add flour mixture, beating just until combined after each addition, Pour batter into prepared pans.
  • Bale until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, gently removing parchment and let cool completely on wire racks.
  • Spread Coconut Cream Frosting on top and sides of cake. Press 1 1/2 cups coconut on top and sides of cakes, sprinkle toasted coconut on top of cake. Cover and refrigerate for up to 3 days.


Coconut Cream Frosting

  • 1 1/2 cups sweetened flaked coconut
  • 1/4 cup toasted sweetened flaked coconut
  • 1 cup butter, softened
  • 3/4 cup canned unsweetened coconut milk
  • 1 1/2 tsp. coconut extract
  • 5 cups confectioners sugar (Paula said 10 cups, too sweet to eat)

In a large bowl beat butter, coconut milk and extract with a mixer at medium speed until cream. Gradually add confectioners sugar, beating until smooth. Use immediately.