Paula Deen Coconut Cupcakes Recipe Recipe For Deviled Recipe For Chicken

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PAULA DEEN'S CHICKEN CAKES



Paula Deen's Chicken Cakes image

Provided by Stacey

Categories     Main Course

Time 45m

Number Of Ingredients 11

4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/4 cup minced onion
3 cups chopped cooked chicken
1 3/4 cups panko, Japanese breadcrumbs
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt

Steps:

  • In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
  • In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
  • In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
  • In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

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.

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