Paula Deen's Jamie's Coconut Cake

Indulge in the tropical decadence of Paula Deen's Jamie's Coconut Cake, a timeless dessert that’s perfect for celebrations or anytime you crave something sweet and moist. This three-layer masterpiece features a tender, buttery cake infused with shredded coconut and vanilla for a subtle tropical vibe. The real showstopper is the luscious cream cheese frosting, generously spread between each layer and enveloping the cake in creamy perfection. Topped with a snow-like coating of sweetened coconut, this visually stunning treat is as satisfying to look at as it is to eat. With just 25 minutes of prep time and an hour of chilling for flavor harmony, this irresistible homemade coconut cake is guaranteed to become a go-to dessert for coconut lovers everywhere.

Nutriscore Rating: 37/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 Large eggs
• 3 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Kosher salt
• 1 cup Whole milk
• 1 teaspoon Vanilla extract
• 1.5 cups Sweetened shredded coconut
• 8 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened (for frosting)
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 2 cups Sweetened shredded coconut (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

Step 2

In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

Step 5

Stir in 1 teaspoon of vanilla extract and fold in 1.5 cups of shredded coconut.

Step 6

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 7

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8

To prepare the frosting, beat the cream cheese and 0.5 cup of softened butter together in a mixing bowl until smooth and creamy.

Step 9

Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Mix in 1 teaspoon of vanilla extract.

Step 10

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top, spread frosting, and repeat with the third layer.

Step 11

Frost the sides and top of the cake evenly. Gently press 2 cups of shredded coconut into the frosting to fully coat the cake.

Step 12

Refrigerate the cake for at least 1 hour before slicing and serving to allow the flavors to meld together. Store any leftovers in the refrigerator.

Nutrition Facts

Serving size	(2910.3g)

Amount per serving	% Daily Value*
Calories	11434.3

Total Fat 551.4g	0%
Saturated Fat 372.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1799.4mg	0%
Sodium 2820.1mg	0%
Total Carbohydrate 1592.9g	0%
Dietary Fiber 52.1g	0%
Total Sugars 1169.7g
Protein 107.9g	0%

Vitamin D 325.7IU	0%
Calcium 853.0mg	0%
Iron 26.7mg	0%
Potassium 2201.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 3.7%

Carbs: 54.2%