Best 2 Coconut Poke Cake Paula Deen Recipes

Indulge your taste buds with the delightful Coconut Poke Cake, a culinary masterpiece that combines moist layers of coconut cake with a luscious coconut pudding filling, all topped with a fluffy whipped cream frosting. This Southern classic, popularized by the renowned Paula Deen, promises an explosion of coconut flavors in every bite. With its irresistible combination of textures and flavors, the Coconut Poke Cake is perfect for any occasion, whether it's a special celebration or a cozy family gathering.

Aside from the classic Coconut Poke Cake, this article also features variations to cater to different preferences. The Chocolate Coconut Poke Cake adds a rich chocolatey twist to the original recipe, while the Pineapple Coconut Poke Cake incorporates tropical pineapple flavors for a refreshing twist. For those who prefer a gluten-free option, the Gluten-Free Coconut Poke Cake offers a delicious alternative without compromising on taste.

Each recipe is presented with clear instructions, making it easy for bakers of all skill levels to recreate these delightful treats in their own kitchens. Whether you're a seasoned baker or a novice, you'll find all the necessary information and guidance to ensure your Coconut Poke Cake turns out perfect. Get ready to impress your loved ones with this Southern favorite that is sure to become a new family tradition.

Here are our top 2 tried and tested recipes!

COCONUT CAKE

Coconut Cake image

Coconut Cake is a moist, creamy cake that is a Deen family favorite. Plan ahead to give the cake three days to soak up the creamy filling before you frost it so you don't end up with a fiasco.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 12

Ingredients

1 1/2 cups (3 sticks) divided butter
2 cups plus 3/4 cup for filling sugar
4 large room temperature eggs
3 cups sifted self rising flour
1 cup unsweetened coconut milk
2 teaspoons plus 1 1/2 teaspoons for frosting vanilla extract
1 cup sour cream
1/4 cup whole milk
1/2 cup plus more for sprinkling sweetened coconut flakes
2 (8 oz) packages cream cheese
2 cups sifted or whisked to remove lumps confectioner's sugar
1/2 cup sweetened cream of coconut

Steps:

Preheat oven to 350 °F. Butter and flour 3 (9 inch) round cake pans.
Cream 1 cup butter and 2 cups sugar together in a standing mixer outfitted with the paddle attachment until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.
Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.
Divide the batter among the 3 prepared cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and cool completely on the wire racks.
To make the frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.
To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.
Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round, letting the filling fall into the holes you have poked. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.
The filling step can be done up to 3 days ahead of time so the cake can fully absorb the layers.
Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.

PAULA DEEN'S JAMIE'S COCONUT CAKE

Paula Deen's Jamie's Coconut Cake image

Paula Deen is my favorite chef - EVER! If I had to choose another mother, she'd be who I'd pick. This is her son Jamie's favorite birthday cake. I'm posting it here because not only do I want to try it, but I never want to lose it. And if you could see my office, you'd know that if I wrote it down, it would not be found until the day I stopped looking for it. So, here it is, safe and sound for everyone to enjoy.

Provided by Redneck Epicurean

Categories Dessert

Time 55m

Yield 1 3-layer cake

Number Of Ingredients 17

Ingredients

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
shredded coconut (optional)

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!).

Tips:

Use fresh coconut milk. Canned coconut milk can be used, but fresh coconut milk will give your cake a richer, more authentic flavor.
Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
Allow the cake to cool completely before poking holes in it. This will help to prevent the cake from crumbling.
Use a variety of toppings. You can use any type of fruit, pudding, or frosting that you like. Be creative and have fun!

Conclusion:

Coconut poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover cake or to make a special treat for your family and friends. With its moist texture, creamy filling, and sweet coconut flavor, coconut poke cake is sure to be a hit. So what are you waiting for? Give this recipe a try today!