Paula Deen is my favorite chef - EVER! If I had to choose another mother, she'd be who I'd pick. This is her son Jamie's favorite birthday cake. I'm posting it here because not only do I want to try it, but I never want to lose it. And if you could see my office, you'd know that if I wrote it down, it would not be found until the day I stopped looking for it. So, here it is, safe and sound for everyone to enjoy.
- 1 cup butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
- 3⁄4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1⁄2 cup sweetened flaked coconut
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1⁄8 teaspoon salt
- 1⁄3 cup water
- 2 egg whites
- 1 1⁄2 teaspoons pure vanilla extract
- shredded coconut (optional)
- 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!).
Went to a friends for a small gathering and the host made this cake. If this is not the best then it is one of the best homemade cakes I've ever eaten. I threw some in the freezer and it was even better frozen. I will attempt to make this cake. SUPER MOIST and NOT SICKINGLY SWEET!
There is something special about a "true" Southern coconut cake, they are dense and fluffy at the same time and hard to describe. If you've had one, you know what I mean. They are not meant to be "light and airy" like a box mix, and when you find the perfect mix it is heaven. This cake is the closest I have ever come to actually baking one myself. Follow the directions carefully, Use the self rising flour, find the best coconut cream you can buy (go for the higher sugar content listed on the can, I think after reading most of these reviews a lot of problems are caused by using the wrong kind of coconut cream). Tips for runny icing: This is basically a homemade "marshmallow fluff" recipe meant to Hold the coconut, add sweetness, and a bit of moisture. Made up of eggs and sugar, a lot will depend on the size of your eggs, It should set while you are cooking. Don't expect it to get thicker after it cools If it's a little runny sprinkle a tiny bit more of Cream of Tartar and keep on mixing until it stiffens up a bit. I used aluminum cake pans and kept a close eye not to over bake, refrigerate for full 3 days. Not dry at all. and close to perfect!
Follow the directions EXACTLY. I stupidly used cake flour and found myself with a 25 lb cake to frost. Frosting was runny but delicious. I will try this one again for sure.