Paula Deen's Jamie's Coconut Cake

"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."
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photo by alenafoodphoto
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photo by alenafoodphoto photo by alenafoodphoto
photo by May I Have That Rec photo by May I Have That Rec
photo by steak71 photo by steak71
Ready In:
1 3-layer cake




  • 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!).

Questions & Replies

default avatar
  1. Alinda M.
    Do you prefer metal pan, or glass cake pan? And why.
  2. harrietbhorton
    Is coconut milk the same thing as the liquids you get when opening a fresh coconut? If not, then in which department do you purchase it? Would it be ln a can?


  1. Mehtalalady
    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!
  2. aliza.levenson
    If you are looking for a cake with the feathery texture of a boxed mix , this is not it. This is way better. You can tell someone took the time to make it from scratch. Not being a 7 minute frosting fan, I substituted cream cheese frosting as Paula Deen does elsewhere with this same cake. It was for my daughter who loves coconut flavor, but not the meat. I kept the coconut in the filling, but I added pure coconut extract to the frosting. In a moment of inspiration I added a few drops of pure key lime extract too. No shredded coconut on it. Wow!! I put the lime in the coconut, and it was fantastic.
  3. Halfbaked.Haynie
    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!
  4. sifty54
    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.
  5. caroler66
    My daughter requested this for her birthday. I was reluctant at first since I don't like self rising flour, and someone said the cake was hard to cut. Well, the cake is as light as angel wings, and delicious. I brought it to an Optimist luncheon meeting, and friends were picking at the crumbs. Needless to say, it will be made again.


  1. shauna225
    This was a wonderful cake! You have to make sure you follow the directions exactly though. If it says to beat it for 6-8 minutes, then beat it for 6-8 minutes. It creates this wonderful light cake and make sure you use the self rising flour. it turned out perfectly for us on Easter Dinner. By the time I got home the next day it was gone! making it again for Thanksgiving and I am going to use coconut extract instead of vanilla
  2. catdrummond
    I had the same problem with this recipe being too dense. I think something is missing from it, baking powder or soda maybe? I did see a variation of this recipe using a boxed white cake mix and substituting the cocnut milk for the water- I tried that and liked the cake much better that way.
  3. BakerNurse
    When I took the cakes out of the pans, a piece broke off and I had to taste it - it was the driest cake I had ever tasted. But I followed all the directions and let it sit for 3 days in the refrigerator - IMPRESSIVE!! Extremely moist - I did think the frosting tasted grainy - but couldn't tell if was the frosting or the sugar on the coconut on top of the frosting - anyway, I used coconut milk instead of regular milk in the filling - will keep this recipe!!


If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness. The day Amy passed away was one of the saddest moments here in the Zaar community. Tears all over the world were shed on that day. Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean. The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community. NcMysteryShopper May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences. Kathy at Recipezaar ******************************************* Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God. I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. (If you have a son who is aged between 23-30, please send picture resume to my email address if he is looking for a wife who excels at domestics. j/k) I love to cook, collect recipes, cookbooks, apple stuff for my kitchen, and Cinderella stuff. I enjoy throwing dinner parties, cooking for Pop and Mom and sometimes Chris, scrapbooking (my second favorite hobby, only to food), and making new friends. I love to hear from people everywhere. There is so much to learn from everything here at Zaar. I love the new design and think the elves do a great job. My dream job is opening my own restaurant, followed by working for Zaar, which I hear is an experience all in itself. Lots of hard work and lots of wonderful rewards. My favorite chef of all times is Paula Deen and if I had upon gunpoint to choose another mother, it might be her. BUT I am in love with her son Bobby (the single one) and would love to just snatch him up and become the next DEEN daughter-in-law. A little bit more about my faith...I am a born again Christian. I go to a small country church where the majority of us are family and my family cemetery is on the property. We have "eatin' meetin's" every fifth Sunday, holidays, and every other chance we can get. Sometimes it's full meals and sometimes it's soup and sandwiches. Most of the ladies at my church are good cooks. Everyone knows I've had gourmet training and really expect if I bring something for it to be good, especially since my mom is a great cook too. (See her chocolate pie recipe in my cookbook.) When the Christians all gather in heaven for the Feast that will never end (and let me just say, if you know my situation, you know I have terrible problems with the intestines) I will not have tummy problems, I will eat like there is no tomorrow, and I will be the one adding cinammon to the milk and honey because Jesus knows I love it! If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it. Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src=""> Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth. My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. Chances are, they do not know everything about whatever it is they are talking about and their comments make me feel like giving them a swift kick in the hind end. I guess I just feel if you have some kind of positive advice or if are giving negative reviews that have a valid justification, that’s cool. But if you’re just ripping someone to shreds, you’re rude and hateful and I don’t like that. My favorite recipes tend to be those "family-style" things like comfort food. Of course, I love to try new and different things, but must be VERY careful due to the intestines problem. <img src=""> COFFEE, CHOCOLATE, MEN. SOME THINGS ARE JUST BETTER RICH! <img src=""> <img src=""> <img src=""> <img src=""> MY ZAAR GAMES & AWARDS <img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"> <img src=""> <img src=""> <img src="">
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