COCONUT CREAM CAKE - PAULA DEEN

Coconut Cream Cake - Paula Deen image

Provided by Chez Michelle

Categories Dessert

Time 55m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 13

1 cup butter, room temperature
2 cups granulated sugar
5 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract
1 cup chilled heavy cream
2 cups sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 cups shredded coconut, plus more for topping
1 (12 ounce) container Cool Whip (I use creamy cool whip)

Steps:

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.