Paula Deens Coconut Cake With Mango Filling Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350 °F. Butter and flour 3 (9 inch) round cake pans.
• Cream 1 cup butter and 2 cups sugar together in a standing mixer outfitted with the paddle attachment until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.
• Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.
• Divide the batter among the 3 prepared cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and cool completely on the wire racks.
• To make the frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.
• To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.
• Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round, letting the filling fall into the holes you have poked. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.
• The filling step can be done up to 3 days ahead of time so the cake can fully absorb the layers.
• Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.

EASY COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
• Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. 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.
• Spread filling 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. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
• In a medium bowl, stir together the sour cream, sugar and coconut.
• Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
• This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

PAULA DEEN'S JAMIE'S COCONUT CAKE

Steps:

• 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 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. Cool completely.
• While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
• To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
• Cover loosely and refrigerate for three days (if you can stand it that long!).