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Coconut Cake is a moist, creamy cake that is a Deen family favorite. Plan ahead to give the cake three days to soak up the creamy filling before you frost it so you don't end up with a fiasco.
- Easy Coconut Cake Recipe
½ cup shredded sweetened coconut, for topping; Filling. 1...
- Jamie's Coconut Cake
Prepare 7-Minute Frosting. Frost top and sides of cake....
- Southern-Style Coconut Cake
Paula Deen’s southern coconut cake recipe will please all...
- Easy Coconut Cake Recipe
Spread Coconut Cream Frosting on top and sides of cake. Press 1½ cups coconut on top and sides of cake; sprinkle toasted coconut on top of cake. Cover and refrigerate for up to 3 days.
Paula Deen’s southern coconut cake recipe will please all coconut lovers! Difficulty: Easy. Servings: 12 to 16. Ingredients. 1 (18 1/4-ounce) package vanilla cake mix. 1 1/3 cups milk. 1 cup heavy cream. 2 cups sour cream. 2 cups powdered sugar. 1 teaspoon vanilla. 3 cups shredded sweetened coconut. 1 1/2 cups granulated sugar. 2 egg whites.
Spread Coconut Cream Frosting on top and sides of cake. Garnish with coconut, lemon slices, and lemon zest, if desired.
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cake with additional coconut.
Grandmama's homemade old-fashioned coconut cake is a from-scratch cake and family favorite, with decadent (and no-fail) 7-minute icing.
ingredients. Units: US. CAKE. 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. FILLING. 3⁄4 cup sugar. 1 cup sour cream. 4 tablespoons milk. 1⁄2 cup sweetened flaked coconut. FROSTING. 1 1⁄2 cups sugar.
