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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
Cake
- 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.
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