Coconut Cream Cake Recipe By Paula Deen
Ingredients
This delicious Coconut Cream Cake recipe by Paula Deen is an easy and impressive cake that will be a hit at any gathering! To make it, you'll need the following ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups sugar
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 (14-ounce) package sweetened flaked coconut
- 2 (3.4-ounce) packages instant coconut cream pudding mix
- 2 cups heavy cream
- 1 (7-ounce) package sweetened coconut flakes
Instructions
To make this delicious Coconut Cream Cake by Paula Deen, you'll need to preheat your oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Then, sift together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream the sugar and butter until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well. Beat in the buttermilk and sifted ingredients alternately, beginning and ending with the flour mixture.
Pour the batter into the prepared pan and bake for 30 to 35 minutes. Let cool completely and then cut into squares. To make the frosting, combine the coconut cream pudding mix, heavy cream, and coconut flakes in a medium bowl and mix until smooth. Spread the frosting over the cooled cake and sprinkle with additional coconut flakes. Refrigerate for at least one hour before serving.
Nutrition
This Coconut Cream Cake by Paula Deen is a delicious treat that's sure to be a hit with your guests! A single serving of this cake contains a total of 647 calories, with 291 calories from fat. It also contains a total of 36 grams of fat, 18 grams of saturated fat, 20 grams of carbohydrates, 3 grams of dietary fiber, and 8 grams of protein. It also has a good amount of vitamin A, calcium, and iron.
The calories in this cake come mostly from the sugar, butter, heavy cream, and coconut flakes. While this cake is certainly not the healthiest option, it can be enjoyed in moderation. For a healthier option, you can use reduced-fat or non-fat ingredients. You can also reduce the amount of sugar used in the recipe.
Tips and Tricks
When making this Coconut Cream Cake by Paula Deen, it's important to make sure that the ingredients are at room temperature. This will help ensure that the cake rises properly and has a light, fluffy texture. You should also make sure to grease and flour the pan before adding the batter, as this will help prevent the cake from sticking to the pan.
If you're looking to make this cake a bit more special, you can add a few drops of coconut extract to the batter. This will give the cake a richer, more intense coconut flavor. You can also top the cake with a sprinkle of toasted coconut flakes for a bit of added crunch. Finally, you can top each slice with a dollop of whipped cream and a maraschino cherry for an extra special touch.
Conclusion
This Coconut Cream Cake by Paula Deen is an easy and delicious cake that's sure to be a hit at any gathering. Not only is it easy to make, but it's also sure to impress your guests with its rich and creamy texture. Plus, it's a great way to use up any leftover coconut flakes you may have! If you're looking for an impressive dessert that won't take too much effort, this Coconut Cream Cake is a great option.
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