Paula Deen Coconut Cake is a three-layer Southern classic made with coconut milk, cream cheese frosting, and a sweet sour cream coconut filling. Paula soaks each layer with that filling so every bite stays moist. It takes about 50 minutes of hands-on time, serves 10, and fits right in at holiday dinners and church suppers.
The filling makes or breaks this cake. Paula mixes sour cream, sugar, milk, and coconut flakes, then pokes holes through each layer with a skewer. The mixture soaks deep into the crumb instead of sitting on top. That soak is what separates a dry coconut cake from one that stays moist for days.
Build the filling up to three days ahead so the cake has time to absorb every drop. Let the layers cool completely before you start frosting, or it slides right off. Cream cheese frosting sets up fast, so work the sides quickly once you begin.
Paula Deen Coconut Cake
Course: DessertCuisine: American, SouthernDifficulty: Medium10
servings20
minutes30
minutes690
kcalA tall, three-layer coconut cake with a tender crumb from coconut milk in the batter. Each layer gets poked with a skewer and soaked with a sweet sour cream coconut filling. Finished with thick cream cheese frosting and a coat of coconut flakes on every side.
Ingredients
1 1/2 cups (3 sticks) butter, divided
2 cups sugar plus 3/4 cup for filling
4 large room temperature eggs
3 cups sifted self rising flour
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 flakesplus more for sprinkling
2 (8 oz) packages cream cheese
2 cups confectioners’ sugar sifted or whisked to remove lumps
1/2 cup sweetened cream of coconut
Directions
- Prepare the pans: Preheat oven to 350 °F. Butter and flour 3 (9 inch) round cake pans.
- Mix the batter: 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.
- Add flour and coconut milk: Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.
- Bake the layers: 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.
- 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.
- Make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.
- Assemble the layers: 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.
- Frost and garnish: Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.
FAQs
How long does this coconut cake last?
The sour cream filling keeps the cake moist for up to 4 days in the fridge, covered tightly with plastic wrap. It tastes even better on day two after the filling has fully soaked in. Bring it to room temperature about 30 minutes before serving so the cream cheese frosting softens up.
Can you use regular milk instead of coconut milk in the batter?
You can, but the coconut flavor in the cake layers will be much lighter. The coconut milk gives the crumb its richness and keeps it from drying out. If you swap it, add a tablespoon of coconut extract to bring some of that flavor back.
Can you assemble this cake the night before?
Paula’s recipe works even better when you build it ahead of time. The filling step can be done up to three days early so the cake fully absorbs each layer. Keep it covered in the fridge and add the frosting the morning you plan to serve it.
Why did my cake layers fall apart when I took them out of the pans?
The most common reason is not waiting the full 10 minutes of cooling time in the pans. Those layers are fragile right out of the oven. Run a butter knife around the edges before flipping, and make sure you buttered and floured the pans well before baking.
Why poke holes in the cake layers before adding the filling?
The holes let the sour cream and coconut mixture soak all the way through each layer instead of just coating the surface. Use a wooden skewer and poke about every inch across the top. Without them, you end up with dry cake on the inside and a soggy coating on top.
