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Paula Deans 123 Cake With Coconut Frosting Recipe

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This recipe for Paula Deans 123 Cake With Coconut Frosting, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeanine Maiella - Anita's Mother



1 cup (2 sticks) of butter at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 tsp pure vanilla extract

Whip Cream Frosting
3 pints of whipping cream
2 Tbsp Powder sugar
2 tsp coconut extract
1 large bag of sweetened coconut

Preheat oven to 350
Grease and flour 3 - 9 inch cake pans (could use 2 pans).
Using an electric mixer cream butter until fluffy. Add sugar and continue to cream for about 6 minutes.
Add eggs 1 at a time beating well after each addition.
Add flour and coconut milk alternately to creamed mixture, beginning with flour and ending with flour to blend.
Add vanilla

Pour batter in prepared pans. Bake for 25 minutes or until golden brown.
Cool Completely.

Beat whipping cream with powder sugar and coconut extract until spreading consistency.
Assemble layers and between layers spread whip cream frosting and sprinkle coconut. Keeping enough frosting to frost assembled cake. Sprinkle coconut on top and sides of cake after frosted.

Keep refrigerated.




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