Coconut Cream Cake - Paula Deen

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 5 eggs
• 3 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup chilled heavy cream
• 2 cups sour cream
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 cups shredded coconut, plus more for topping
• 1 (12 ounce) container cool whip (i use creamy cool whip)

Recipe

• 1 preheat the oven to 350°f.
• 2 grease and flour three 9 inch round pans. (i put small parchment round in the bottom of the pan).
• 3 for the cake, cream the butter and granulated sugar until light and fluffy. add the eggs one at a time, beating well after each addition.
• 4 combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
• 5 stir in the vanilla.
• 6 divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
• 7 cool the cakes for 10 minutes in the pans, then turn out to cool completely.
• 8 while the cakes cool, make the filling: in a large chilled bowl, whip the heavy cream until stiff. fold in the sour cream, then gradually add the confectioners sugar. stir in the vanilla, then fold in the coconut.
• 9 to serve, split each cake later in half horizontally. spread the filling between the layers and on the top of the cake. place the cake in an airtight container and refrigerate for 3 days before serving.
• 10 when ready to serve remove from refrigerator and sprinkle with coconut. if desired frost with cool whip and then sprinkle coconut.