I give you...
PAULA DEEN'S COCONUT CAKE
Isn't this gorgeous? I've sworn for months and months I was going to make this cake. And I did. The truth is this cake is labor intensive. But...
It's so worth it.
One 18 1/4-ounce package yellow pudding cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut
Preheat oven to 350*
Make cake by following directions on the package but substitute milk for the water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Then remove from pans.
Stir together sour cream, sugar and coconut. Spread between slightly warm layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut.
On the third day, prepare icing for cake.
2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1/3 cup cold water
dash of salt
1 teaspoon vanilla (I use clear vanilla to keep the icing white)
Additional coconut to top icing (about 1/2 cup )
Place all ingredients except vanilla and additional coconut in top of a double boiler, but do not place over heat. Beat for one minute with an electric hand mixer.
Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water.
Add vanilla and beat until it reaches spreading consistency (about 2 minutes).
Frost sides and then top of cake. Sprinkle with additional coconut.
Cover and store cake at room temperature.
The recipe for this amazing cake can be found on page 120 of The Lady and Sons Savannah Country Cookbook. Not everyone has this cookbook so I decided to share.
Obviously, if you have the Internet, you can go to Paula's official website and find a lot of her recipes. But guess what. This one isn't there.
I'm also blessed to have a subscription to Cooking With Paula Deen because that's what Krissy gave me for Mother's Day. And I'm almost sure this cake recipe is actually her son Bobby's. I'm pretty sure he created this cake. I seem to remember seeing it in an earlier issue of the magazine.
At any rate, this cake is to die for. It takes some planning ahead of time, and I know most of you who are chasing kids around the house will look at this and say, yeah, right. Like I've got time for this.
Seriously, you can make this cake. You basically just bake a cake in three pans, spread some simple coconut/sugar/sour cream filling between the layers and stick it in the fridge for three days and forget about it.
Then you bring it out and make the 7-minute frosting. And when you hand your husband a slice of this, after a crazy day of taking good care of his kids AND doing his laundry, he's going to look at you like you're an angel who hung the moon.
I hung the moon so many years ago that Rob barely remembers it.
But you should have seen the gleam in his eye when I handed him this tonight.
It was so worth it.
First of all, I had the wrong son. It's Paula's son Jamie who has published his recipe for coconut cake. His is a little different from the recipe in my cookbook (for one thing, he makes the cake from scratch). Here's Jamie's recipe.
Also, you might enjoy Paula's official web site, the official web site of her restaurant in Savannah, The Lady and Sons and her magazine's web site. You can sign up for a free email newsletter at her magazine site.
Just sharin' the love, y'all.