Old Fashioned Coconut Cake Recipes By Paula Deen
Ingredients
To make this simple and delicious old-fashioned coconut cake recipe by Paula Deen, you will need the following ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (7-ounce) package flaked coconut
Instructions
To make this old-fashioned coconut cake recipe by Paula Deen, preheat your oven to 350 degrees F and grease a 9x13-inch baking pan. In a medium bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar, add the eggs one at a time, and mix in the vanilla extract. Gradually add the dry ingredients and the buttermilk to the wet ingredients and mix until all the ingredients are incorporated. Fold in the coconut flakes and pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before serving.
Nutrition
One serving of this old-fashioned coconut cake recipe by Paula Deen contains approximately 330 calories, 16 grams of fat, 45 grams of carbohydrates, and 4 grams of protein. This cake is a great source of dietary fiber and essential vitamins and minerals such as calcium, iron, and vitamin A. If you're counting calories or watching your fat intake, this cake is still a treat you can enjoy in moderation.
Tips and Tricks
This old-fashioned coconut cake recipe by Paula Deen is a classic and perfect for any occasion. To make it extra special, try adding a layer of cream cheese frosting between the cake layers. You can also top the cake with a homemade buttercream frosting or a simple glaze made with confectioners' sugar and a few tablespoons of milk.
For an extra dose of coconut flavor, sprinkle some sweetened coconut flakes over the top of the cake. You can also add some toasted coconut flakes for a nice crunchy texture. If you're feeling adventurous, try adding a layer of fresh pineapple between the cake layers for a tropical twist.
Serving Suggestions
This old-fashioned coconut cake recipe by Paula Deen is best served with a scoop of vanilla ice cream or a dollop of whipped cream. It's also delicious with a cup of coffee or tea. If you're looking for a light and refreshing dessert, try serving the cake with a drizzle of lemon curd or a dollop of raspberry jam.
You can also try cutting the cake into individual servings and topping each piece with a dollop of whipped cream and a sprinkle of toasted coconut flakes. This will make for a beautiful presentation and a delicious dessert.
Storage and Reheating
This old-fashioned coconut cake recipe by Paula Deen is best served the same day it is made, but it can be stored at room temperature or in the refrigerator in an airtight container for up to 3 days. You can also freeze any leftovers for up to 3 months. To reheat, simply thaw the cake in the refrigerator overnight and then let it come to room temperature before serving.
Conclusion
This old-fashioned coconut cake recipe by Paula Deen is a classic that is sure to please any crowd. It's easy to make and perfect for any occasion. With its simple ingredients and classic flavor, it's a recipe that will be enjoyed by everyone. Give it a try and you'll see why this cake is a favorite in many households.
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