Paula Deen Coconut Flan Recipes

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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.

COCONUT CREAM PIE



Coconut Cream Pie image

Makes 1 (13x9-inch) pie

Number Of Ingredients 20

Crust:
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
½ cup cold unsalted butter, cubed
4 tablespoons whole buttermilk, chilled
Filling:
1 cup sugar
6 tablespoons cornstarch
¼ teaspoon kosher salt
2 cups whole milk
2 cups unsweetened canned coconut milk
8 large egg yolks
2½ cups sweetened flaked coconut
2 teaspoons vanilla extract
Coconut Whipped Cream (recipe follows)
Garnish: toasted sweetened flaked coconut
1½cups cold heavy whipping cream
6 tablespoons sugar
½ cup unsweetened canned coconut milk

Steps:

  • For crust: In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk, 1 tablespoon at a time, until a dough forms. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 350°. Spray a rimmed 13x9-inch baking sheet with cooking spray.
  • On a lightly floured surface, roll dough to a 15x12-inch rectangle. Press dough into bottom and up sides of prepared pan. Top with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
  • Bake for 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 8 minutes more. Let cool on a wire rack.
  • Meanwhile, for filling: In a medium saucepan, whisk together sugar, cornstarch, and salt; whisk in milk, coconut milk, and egg yolks until smooth. Cook over medium heat, whisking constantly, until mixture is thickened, about 10 minutes. Remove from heat, and whisk in coconut and vanilla.
  • Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours. Just before serving, top with Coconut Whipped Cream. Garnish with toasted coconut, if desired.
  • In a large bowl, beat cream and sugar with a mixer at high speed until soft peaks form. Gradually add coconut milk, beating until stiff peaks form.

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!).

FRENCH COCONUT PIE



French Coconut Pie image

An easy baked custard pie with the flavor of coconut

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

4 tablespoons melted butter
2 beaten eggs
1 tablespoon all purpose flour
3/4 cup sugar
1 (3 1/2 oz) about 1 cup shredded sweetened coconut
1 cup milk
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 °F.
  • In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

PAULA'S COCONUT CREAM PIE



Paula's Coconut Cream Pie image

Make and share this Paula's Coconut Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups milk
4 egg yolks
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla
3 tablespoons butter
1 cup shredded coconut
9 inches pie crusts
whipped cream (to garnish)

Steps:

  • Heat 2 1/2 cups milk in a saucepan.
  • Beat the egg yolks with the remaining 1/2 cup milk.
  • Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
  • Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
  • Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
  • Let cool. When ready to serve, top with whipped cream.

Nutrition Facts : Calories 403, Fat 21.3, SaturatedFat 11.1, Cholesterol 118.7, Sodium 299.5, Carbohydrate 48.1, Fiber 1.4, Sugar 30.1, Protein 6

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