Paula Deens Coconut Cake With Mango Filling Recipes

Steps:

• 1. Preheat oven to 350*F. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. 2. In a large bowl, beat butter, sugar, vanilla, and coconut extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. 4. Bake for 20-24 minutes or until a a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. 5. cut each layer in half horizontally. Spread Mango filling between layers. Spread Coconut Frosting on top and sides of cake. Garnish with coconut flakes and macadamia nuts, if desired. Store cake, covered, in refrigerator up to 3 days Mango filling 1. In the top of a double boiler, whisk mango nectar and egg yolks until smooth. Add sugar, whisking until combined. Place over simmering water, and cook for 15-20 minutes or until thickened. Gradually whisk in butter until melted. Cover and chill for at least 4 hours. Coconut Frosting Makes about 4 cups 1. In a large bowl, beat butter with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Add sour cream and coconut extract, beating until combined. How to Split cake layers 1. Freeze completely cooled cake layers for 15 minutes. 2. Place one cake layer on a Lazy Susan or turntable for easier cutting. 3. Insert wooden picks around side of cake to mark desired height, or mark by making a shallow cut with a paring knife. 4. Gently press down on cake to hold it in place. Using markers as guides, split cake with a serrated knife, cutting with a back and forth sawing motion.

Steps:

• Preheat the oven to 350°F.
• Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
• 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.
• Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
• Stir in the vanilla.
• Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
• Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
• 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.
• 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.
• When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• 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.
• 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.
• While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
• 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).
• 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.
• Cover loosely and refrigerate for three days (if you can stand it that long!).