Coconut Cake Recipe by Paula Deen

27 ratings
Moderate Level
35 MIN 10 Prep + 25 Cook
27 ratings
Moderate Level
35 MIN 10 Prep + 25 Cook

Coconut Cake Recipe by Paula Deen

27 ratings
27 ratings
Moderate Level
35 MIN 10 Prep + 25 Cook
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  • 1 1/2 cups (3 sticks) butter, divided
  • 2 cups sugar, plus 3/4 cup for filling
  • 4 large eggs, room temperature
  • 3 cups self-rising flour, sifted
  • 1 cup unsweetened coconut milk
  • 2 teaspoons vanilla extract, plus 1 1/2 teaspoons for frosting
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 1/2 cup sweetened coconut flakes, plus more for sprinkling
  • 2 (8 oz) packages cream cheese
  • 2 cups confectioner's sugar, sifted or whisked to remove lumps
  • 1/2 cup sweetened cream of coconut


Step 1

Preheat oven to 350°. Butter and flour 3 (9 inch) round cake pans.

Step 2

Cream 1 cup butter and 2 cups sugar together in a standing mixer outfitted with the paddle attachment until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.

Step 3

Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.

Step 4

Divide the batter among the 3 prepared cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and cool completely on the wire racks.

Step 5

To make the frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.

Step 6

To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.

Step 7

Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round, letting the filling fall into the holes you have poked. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.

Step 8

The filling step can be done up to 3 days ahead of time so the cake can fully absorb the layers.

Step 9

Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.

NUTRITION (PER SERVING): 480 calories, 32g fat


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27 Reviews

Anita 9/8/2016
After cakes are

After cakes are made and filling poured over them, should they rest in the fridge or on the counter top? So far I give it a 4 rating. I'm sure I will give it a 5 after its completely done. Smells wonderful.

Darryl 9/4/2016
Tried this and i

Tried this and it was fantastic!

Ss 8/15/2016


Jill 5/23/2016
If you like swee

If you like sweet, this is the cake for you. It is sweet, and rich and don't eat much dinner. You will want to save room for this delectable desert! Make it a small piece and make sure when you make it that you either have a large family or planning on having a party with lots of guests. Your guests will love you!

Oralia 12/23/2015
It's cool

It's cool

Toni 5/23/2015
I already give t

I already give this cake a 5 star rating. I love coconut cake and this has to top the charts with coconut milk and sweetened coconut cream!!! Will be making this soon!!!

Christina S.
Christina S. 1/28/2015
I Luv Coconut Ca

I Luv Coconut Cake, TY for sharing this recipe, can't wait to make it.

Nilda 12/18/2014
Do I have to use

Do I have to use baking soda in this recipe? Thnks! Nilda

Hilma 10/4/2014
You can find cre

You can find cream of coconut where the wine and beer stuff is to serve mixed drinks, the brand wal mart carries is COCOA Lopez.

The PDN Web
The PDN Web 10/3/2014
Hi Lori, You ca

Hi Lori,
You can find coconut cream in most grocery stores in either the canned food, Thai or Indian food section or baking section. Happy baking!

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