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Paula Deen's Coconut Cake from her newest cookbook Southern Cooking Bible For the cake: 1 box

(18 1/4 ounces) yellow cake mix Whole milk, as called for by cake mix 1 cup sour cream 1 1/2 cups sugar 12 ounces canned or frozen shredded coconut For the Frosting: 2 large egg whites 1 1/2 cups sugar 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar Pinch of salt 1 teaspoon vanilla extract About 1/2 cup shredded sweetened coconut

Preheat the oven to 350F. Grease three 9-inch round cake pans with butter, oil or cooking spray. To make the cake: Follow the directions on the cake mix box, subs tituting milk for water. Divide the batter among cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, the n remove the cakes from the pans to cool completely.

In a medium bowl, stir together sour cream, sugar and coconut. Spread between th e slightly warm cake layers, piercing each layer with a toothpick as you stack t hem, but don t pierce the top of the top layer. Store the cake in a container in the refrigerator 2-3 days to allow the flavors to soak through.

On the day you are ready to serve the cake, make the frosting: In the top of a d ouble boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld mix er. Then place over simmering water and cook, beating constantly, until the fros ting forms stiff peaks. This should take about 7 minutes. Remove from the heat. Add vanilla and beat until it reaches spreading consistency, about 2 minutes. Fr ost the top and sides of the cake and sprinkle all over with shredded coconut. B

esides tasting great, y

all, this cake is just so pretty.

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