Coconut Cream Cake - Paula Deen

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READY IN: 55mins
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F.
  • Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
  • 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.
  • Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
  • Stir in the vanilla.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
  • Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
  • 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.
  • 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.
  • When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.
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