PAULA DEEN’S BEST CAKES & PIES 701 cup unsalted butter, softened
11⁄3 cups sugar
22⁄3 cups cake fl our
¾ teaspoon baking powder
¾ teaspoon baking soda
1⁄8 teaspoon salt
6 large eggs
1 cup sour cream
1½ teaspoons coconut extract
1½ teaspoons vanilla extract
Coconut Cream Frosting (recipe
follows)
1½ cups sweetened fl aked coconut
¼ cup toasted sweetened fl aked
coconut
- Preheat oven to 325°. Spray 2 (9-inch)
round cake pans with baking spray with
fl our. Line pans with parchment paper;
spray paper. - In a large bowl, beat butter and sugar
with a mixer at medium-high speed until
fl uff y, 3 to 4 minutes, stopping to scrape
sides of bowl. - In a medium bowl, sift together fl our,
baking powder, baking soda, and salt. In
another medium bowl, whisk together
eggs, sour cream, and extracts. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately
with egg mixture, beginning and ending
with fl our mixture, beating just until
combined after each addition. Divide
batter between prepared pans.- Bake until a wooden pick inserted
in center comes out clean, about
25 minutes. Let cool in pans for
10 minutes. Remove from pans, gently
remove parchment, and let cool
completely on wire racks. - 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.
Coconut Cream Frosting
Makes about 8 cups1 cup butter, softened
¾ cup canned unsweetened coconut
milk
1½ teaspoons coconut extract
10 cups confectioners’ sugar- In a large bowl, beat butter, coconut
milk, and extract with a mixer at
medium speed until creamy. Gradually
add confectioners’ sugar, beating until
smooth. Use immediately.
Classic Coconut Cake
Makes 1 (9-inch) cake