Best 8 Paula Deens Coconut Cake With Mango Filling Recipes

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Indulge in the tropical flavors of the South with Paula Deen's Coconut Cake with Mango Filling. This luscious cake combines moist layers of coconut sponge, a sweet and tangy mango filling, and a creamy coconut frosting, creating a delightful dessert experience. The delicate flavors of coconut and mango harmoniously blend in every bite, offering a taste of paradise. Whether you're preparing it for a special occasion or indulging in a sweet treat on a lazy afternoon, this cake will captivate your taste buds and leave you craving more.

Let's cook with our 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

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.

EASY COCONUT CAKE



Easy Coconut Cake image

Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.

Provided by Paula Deen

Categories     baking     classics     entertaining     southern     spring     sweets     winter

Time 20m

Yield 10

Number Of Ingredients 11

1 (18.25-ounce) box yellow cake mix
whole milk, as called for by the cake mix
½ cup shredded sweetened coconut, for topping
1 cup sour cream
1½ cups sugar
12 oz canned or frozen shredded coconut
2 large egg whites
1½ cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
  • Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
  • Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
  • In a medium bowl, stir together the sour cream, sugar and coconut.
  • Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
  • This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

COCONUT CAKE WITH MANGO FILLING



Coconut Cake with Mango Filling image

Makes 1 (9-inch) cake

Number Of Ingredients 18

½ cup mango nectar
3 egg yolks
½ cup sugar
½ cup butter, cut into ½-inch pieces
2 cups butter, softened
2½ cups sugar
1 tablespoon vanilla extract
1 teaspoon coconut extract
6 large eggs
4½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 (13.5-ounce) can coconut milk (not cream of coconut)
1 cup butter, softened
5 cups confectioners' sugar
½ cup sour cream
1 teaspoon coconut extract
Garnish: sweetened flaked coconut, chopped macadamia nuts

Steps:

  • For filling: In the top of a double boiler, whisk together mango nectar and egg yolks until smooth; whisk in sugar. Cook, stirring occasionally, over simmering water for 15 to 20 minutes or until thickened. Whisk in butter a few pieces at a time until melted and smooth. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 4 hours before using. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. For batter: In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Beat in sour cream and extract just until combined. Cut each cake layer in half horizontally to make 6 layers. Spread filling between cake layers. Spread frosting on top and sides of cake. Garnish with coconut and macadamia nuts, if desired. Cover and refrigerate for up to 3 days.

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

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!).

PAULA DEEN'S COCONUT CAKE WITH MANGO FILLING



PAULA DEEN'S COCONUT CAKE WITH MANGO FILLING image

Categories     Cake     Fruit     Bake     Christmas     Picnic     Spring     Summer     Potluck

Number Of Ingredients 24

2 c butter, softened
2 1/2 c sugar
1 Tbsp vanilla extract
1 tsp coconut extract
6 lg eggs
4 1/2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 (13.5-ounce) can coconut milk
Mango filling (recipe follows)
Coconut Frosting (recipe follows)
Garnish: coconut flakes, macadamia nuts
Mango Filling
Makes about 2 cups
1/2 c mango nectar
3 egg yolks
1/2 sugar
1/2 c butter, cut into pieces
Coconut Frosting
Makes about 4 cups
1 c butter, softened
5 c confectioners' sugar
1/2 c sour cream
1 tsp coconut extract

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.

COCONUT CREAM CAKE - PAULA DEEN



Coconut Cream Cake - Paula Deen image

This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)

Provided by Chez Michelle

Categories     Dessert

Time 55m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 13

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)

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.

Nutrition Facts : Calories 527.7, Fat 29.6, SaturatedFat 20.4, Cholesterol 105.4, Sodium 201.4, Carbohydrate 61.4, Fiber 1.2, Sugar 42, Protein 5.9

VOLCANO CAKE (PAULA DEEN'S)



Volcano Cake (Paula Deen's) image

I have had this cake befor but without the glaze. It is wonderful. I will definitely make this with the glaze.

Provided by Jane from Ohio

Categories     < 4 Hours

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 15

8 ounces softened cream cheese
1/2 cup butter, room temperature
2 cups confectioners' sugar
1 cup sweetened flaked coconut
1 cup pecans
1 (18 1/4 ounce) box German chocolate cake mix (prepare by following directions on box)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
10 bite-size almond and chocolate covered candies (I had bite-size almond joy) or 10 candies, of choice. (I had bite-size almond joy)
4 tablespoons butter
1/4 cup cocoa
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 by 2-inch cake pan.
  • Cream mixture:.
  • Beat cream mixture ingredients together with an electric mixer. Set aside until ready to use.
  • Cake.
  • Line bottom of greased pan with coconut flakes.
  • Sprinkle pecans on top of coconut.
  • Set aside.
  • Follow directions on back of box to prepare cake.
  • Beat for approximately 2 minutes using an electric mixer.
  • Fold in the bite sized candy.
  • Pour into cake pan.
  • Evenly space dollops of cream mixture on top of the cake.
  • When the cake cooks, the cream will sink down to the bottom.
  • This will be the "volcano" of flavor.Bake for 40 to 50 minutes.
  • While cake is still hot spread the glaze evenly over the cake.
  • Glaze:.
  • In a small saucepan, melt butter over meduim-low heat.
  • Whisk in cocoa powder and add milk until you get a thin consistency.
  • If glaze is too thick, add more mik.
  • Bring to boil.
  • Whisk in confectioners' sugar and almond extract.
  • Glaze should be thin. Remove from heat and allow to cool before using.

Nutrition Facts : Calories 662.5, Fat 39.2, SaturatedFat 16.7, Cholesterol 99.3, Sodium 557.8, Carbohydrate 76.8, Fiber 3.1, Sugar 60, Protein 6.3

PAULA DEEN'S OOEY GOOEY BUTTER CAKE & VARIATIONS RECIPE - (3.7/5)



Paula Deen's Ooey Gooey Butter Cake & Variations Recipe - (3.7/5) image

Provided by á-37896

Number Of Ingredients 10

CAKE:
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
FILLING:
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1-stick) butter, melted

Steps:

  • Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine the cake mix, egg, and butter; mix well. Pat mixture into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter; mix well. Pour the filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Pumpkin: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. You can also add coconut to cream cheese Lemon: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Tips:

  • Use fresh, ripe mangoes for the best flavor.
  • If you don't have time to make the mango filling from scratch, you can use a store-bought mango puree.
  • Be careful not to overmix the cake batter, as this can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • For a richer frosting, use heavy cream instead of milk.
  • If you want a more tropical flavor, add some shredded coconut to the frosting.
  • Store the cake in the refrigerator for up to 3 days.

Conclusion:

Paula Deen's Coconut Cake with Mango Filling is a delicious and impressive dessert that is perfect for any occasion. The moist coconut cake is complemented perfectly by the sweet and tangy mango filling, and the creamy frosting adds a touch of richness. This cake is sure to be a hit with everyone who tries it.

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