A couple of weeks ago it was both my son’s and my mother-in-law’s birthdays so we celebrated with a little coconut cake because my MIL LOVES coconut. The recipe I used isn’t mine but is from Paula Deen so even though I hadn’t made it before, I knew it was going to be saahhhh-weeeet!!! And trust me…it did not disappoint!!!

Paula Deen’s Coconut Cake

For the cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1 teaspoon pure vanilla extract

For the filling:

• 3/4 cup sugar
• 1 cup sour cream
• 4 tablespoons milk
• 1/2 cup flaked, sweetened coconut

For the frosting:

Paula has a recipe for some you can make from scratch right HERE. I used two cans of Betty Crocker Cream Cheese Frosting…Yes, I used frosting from a can and it was delish!!! You will also need about 1-1/2 cups sweetened, fancy grade coconut for to layer on top of the frosting.

To make the cake:

1) Preheat oven to 350F.

2) Grease and flour 2 (10 inch) cake pans.

3) 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.

4) Add baking powder and salt to the flour, then add the flour mixture 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.

5) Cool in pans 5 to 10 minutes then, using the handle end of a wooden spoon, poke holes about 2/3 the way through and evenly in the cakes as shown…this is the scary part but trust me it will all be fine…

6) Carefully remove the cakes from the cake pans and set on a cooling rack. Assemble all the filling ingredients into a bowl and mix until well combined. Using half the mixture per cake, spoon it over the top of the cake and let it seep into the holes. This is the part that makes this cake so special…I wouldn’t even think of leaving this out!

7) VERY carefully, place one of the cakes (right side up) onto the cake plate you intend to serve it on. Now take the second cake and lay it on top, but upside down so that the two sides poked with holes are together in the middle of the cake. Refrigerate the cakes until they are nice and cool.

8) When ready to frost, pop open those cans of Betty Crocker and layer the frosting on nice and thick! Using your hands, gently press the fancy grade coconut into the frosting until it can’t take any more and you’re done.

This cake is sweet, but not sickeningly so. It also tastes even better a day or two later as the filling just improves the middle and stops the cake from drying out. That means you can make the cake part a day in advance and keep it well covered in the fridge. Then you only have the job of opening that frosting can on the day you intend to serve it!

Now tell me…does this frosting LOOK like it came out of a can? If you make this…that will be OUR little secret

From my house and home to you and yours!

Love,

Suzie