Paula Deen's Coconut Cake

Courtesy of Paula Deen

 

Ingredients

1 18 1/4-ounce package yellow pudding cake mix

1 cup sour cream 

1 1/2 cups sugar 

12 ounces shredded coconut 

 

Directions:

Preheat oven to 350* Make cake by following directions on the package but substitute milk for the water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Then remove from pans.Stir together sour cream, sugar and coconut. Spread between slightly warm layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut.On the third day, prepare icing for cake. 

 

ICING:

 

2 unbeaten egg whites 

1 1/2 cups sugar 

2 teaspoons light corn syrup or 

1/4 teaspoon cream of tartar 

1/3 cup cold water

dash of salt 

1 teaspoon vanilla (I use clear vanilla to keep the icing white) 

Additional coconut to top icing (about 1/2 cup ) 

 

Directions: Place all ingredients except vanilla and additional coconut in top of a double boiler, but do not place over heat. Beat for one minute with an electric hand mixer.Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water.Add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost sides and then top of cake. Sprinkle with additional coconut. Cover and store cake at room temperature.