Paula Deen Coconut Cake Recipe

This Paula Deen Coconut Cake Recipe is a supremely moist and fluffy recipe, which is made with cake flour and canned coconut milk. It’s the perfect homemade cake, ready in about 4 hours.

Paula Deen Coconut Cake Recipe Ingredients

For the Cake:

• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
• 1 cup (80g) sweetened shredded coconut

For the Coconut Cream Cheese Buttercream:

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) sweetened shredded coconut

How To Make Paula Deen Coconut Cake

1. Prep the oven and pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, line them with parchment paper rounds, and then grease the parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: Using a mixer, beat the butter and granulated sugar together on medium-high speed for about 2 minutes, until smooth and creamy.
4. Add the wet ingredients: Beat in the egg whites until combined. Then, add the sour cream, vanilla extract, and coconut extract and beat until combined. The mixture may look curdled, which is normal.
5. Combine the batter: With the mixer on low speed, slowly add the dry ingredients and the canned coconut milk. Beat until just combined, then fold in the shredded coconut by hand.
6. Bake the cakes: Pour the batter evenly into the three prepared pans. Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 1 hour before turning them out onto a wire rack to cool completely.
7. Make the frosting: In a large bowl, beat the butter and cream cheese together on medium speed until creamy, about 2 minutes. With the mixer on low, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Increase to high speed and beat for 3 minutes until light and fluffy.
8. Assemble and decorate: Level the tops of the cooled cakes with a serrated knife. Place one layer on a cake stand, cover with a heaping cup of frosting. Repeat with the second and third layers. Spread the remaining frosting over the top and sides of the cake. Press the remaining 2 cups of shredded coconut onto the top and sides of the cake.

Recipe Tips

• How do I get a soft, fluffy crumb? The keys to this cake’s texture are using cake flour and only egg whites (no yolks). These ingredients create a lighter, fluffier cake than all-purpose flour and whole eggs would.
• How do I get the most intense coconut flavor? This recipe uses three sources of coconut: canned coconut milk and coconut extract in the batter, and sweetened shredded coconut both inside the cake and covering the outside. Don’t substitute the canned coconut milk with a carton beverage.
• How do I get a smooth, non-curdled batter? Using room temperature ingredients is crucial. The butter, egg whites, sour cream, and coconut milk should all be at room temperature to ensure they emulsify properly and create a smooth batter.
• Can I make this ahead of time? Yes. You can bake the cake layers a day in advance and store them, covered, at room temperature. The frosting can also be made ahead and refrigerated. Just let it soften slightly at room temperature and re-whip it briefly before frosting the cake.

What To Serve With Coconut Cake

This rich, decadent cake is a showstopper on its own. It’s perfect for a special occasion, served with:

• A hot cup of coffee or tea
• A cold glass of milk
• A side of fresh pineapple or mango to complement the coconut

How To Store Coconut Cake

Refrigerate: Cover the leftover cake tightly and store it in the refrigerator. It will stay fresh and delicious for up to 5 days. Freeze: You can freeze the frosted cake or individual unfrosted layers for up to 3 months. Thaw overnight in the refrigerator.

Coconut Cake Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 85g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 22g
• Sodium: 450mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Pumpkin Gooey Butter Cake Recipe
• Paula Deen Red Velvet Cake Recipe
• Paula Deen Pumpkin Cheesecake Recipe