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Tuesday, May 31, 2016

Paula Deen's Jamie's Coconut Cake

By Redneck Epicurean on March 08, 2006

* Prep Time: 25 mins
* Total Time: 55 mins
* Yield: 1 3-layer cake


. About This Recipe
"Paula Deen is my favorite chef - EVER! If I had to choose
another mother, she'd be who I'd pick. This is her son Jamie's
favorite birthday cake. I'm posting it here because not only do I
want to try it, but I never want to lose it. And if you could see
my office, you'd know that if I wrote it down, it would not be
found until the day I stopped looking for it. So, here it is,
safe and sound for everyone to enjoy."

Ingredients
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
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn
syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

GARNISH
* shredded coconut (optional)

Directions
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch)
cake pans.
2. Using an electric mixer, cream butter until fluffy. Add
sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1
at a time, beating well after each addition. Add flour and milk
alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
3. Divide batter equally among prepared pans. Level batter in
each pan by holding pan 3 or 4 inches above counter, then
dropping it flat onto counter. Do this several times to release
air bubbles and assure you of a more level cake. Bake for 25 to
30 minutes or until done. Cool in pans 5 to 10 minutes. Invert
cakes onto cooling racks. Cool completely.
4. While cake is baking, prepare filling. Stir together sugar,
sour cream, milk, and coconut in a bowl until well blended.
5. Remove cake layers from oven and allow cake to remain in
pans as you prepare to stack and fill. Remove first layer and
invert onto cake plate. Using the wrong end of a wooden spoon,
poke holes approximately 1-inch apart until entire cake has been
poked. Spread 1/3 of filling mixture on cake layer. Top with
second layer, repeat process. Top with last layer and repeat
process again. (As I stack layers together I stick them with
toothpicks to prevent cake from shifting).
6. To prepare the frosting, place sugar, cream of tartar or
corn syrup, salt, water, and egg whites in the top of a double
boiler. Beat with a hand-held electric mixer for 1 minute. Place
pan over boiling water, being sure that boiling water does not
touch the bottom of the top pan. (If this happens, it could cause
your frosting to become grainy). Beat constantly on high speed
with electric mixer for 7 minutes. Beat in vanilla. Frost the
sides of the cake first, being careful not to get crumbs in the
icing. When cake is completely covered, gently cover frosting
with coconut.
7. Cover loosely and refrigerate for three days (if you can
stand it that long!).

Nutrition Facts
Serving Size: 1 (2372 g)
Servings Per Recipe: 1
Amount Per Serving % Daily Value Calories 8369.7
Calories from Fat 2873 34% Amount Per Serving
% Daily Value Total Fat 319.2g 491% Saturated Fat
211.7g 1058% Cholesterol 1360.1mg 453% Sugars
1032.3 g Sodium 7522.0mg 313% Total Carbohydrate
1321.1g 440% Dietary Fiber 12.8g 51% Sugars
1032.3 g 4129% Protein 82.9g 165% .
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