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    You are in: Home / Recipes / Coconut Cream Cake - Paula Deen Recipe
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    Coconut Cream Cake - Paula Deen

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Chez Michelle's Note:

    This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)

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    Ingredients:

    Serves: 20

    Yield:

    cake

    Units: US | Metric

    Cake

    Filling

    Frosting

    • 1 (12 ounce) container Cool Whip (I use creamy cool whip)

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
    3. 3
      For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
    4. 4
      Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
    5. 5
      Stir in the vanilla.
    6. 6
      Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
    7. 7
      Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
    8. 8
      While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
    9. 9
      To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
    10. 10
      When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

    Ratings & Reviews:

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    Nutritional Facts for Coconut Cream Cake - Paula Deen

    Serving Size: 1 (157 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 527.6
     
    Calories from Fat 266
    50%
    Total Fat 29.6 g
    45%
    Saturated Fat 20.3 g
    101%
    Cholesterol 105.4 mg
    35%
    Sodium 201.4 mg
    8%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 1.2 g
    4%
    Sugars 41.9 g
    167%
    Protein 5.9 g
    11%

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