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Sep 19, 2006 12:20 PM

Coconut cake question --(Deenso?)

I am planning on making the coconut cake, however, want to know if it will work in advance & how long it will keep & travel.
I want to make it Thursday to have for Saturday, will it still be as tasty? Also, we will be in the car for a few hours on Fri. Will it work or should I save it for another time?

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  1. Perhaps this previous thread might help. I've not made Paula Deen's cake, though.

    Here's the best recipe I've ever made from the Peninsula Grill in Charleston, S.C.

    Because it doesn't use cool whip, it might hold up better.


    2 tablespoons cornstarch
    2 tablespoons water
    1 teaspoon vanilla extract
    1 1/4 cups whipping cream
    1/2 cup sugar
    1/2 cup (1 stick) unsalted butter
    2 1/4 cups sweetened flaked coconut
    1/4 cup sour cream
    3 1/2 cups all purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    2 1/4 cups sugar
    1 1/2 cups (3 sticks) unsalted butter, room temperature
    5 large eggs
    1 1/3 cups whipping cream
    1 tablespoon vanilla extract

    2 8-ounce packages cream cheese, room temperature
    1/2 cup (1 stick) unsalted butter, room temperature
    2 cups powdered sugar
    1 teaspoon vanilla extract

    4 cups sweetened flaked coconut, toasted

    1. I made the Paula Deen cake recently for a cook-out. HA - Everyone loved it, even three requests for the "recipe", including Mom. Leftovers were good for a week with no change in taste or texture. Making it on Thursday will be fine, and it even travels well. Must be that Cool-Whip! ;)

      1 Reply
      1. re: Rubee

        thanks- so I guess the cool whip won't really melt then if it will travel. I've been wanting to try it for a while now!

        1. re: junglekitte

          That was my thought when I 1st read the recipe, but trust me it really works here. Cool whip balances the overly sweet cake perfectly. Anything else would be sensory overload. It's a necessity to the recipe.

        2. why not make fresh whipped cream with less sugar then?

          5 Replies
          1. re: junglekitte

            have you evr made the crazy "cake" that combines the "famous chocolate" wafers and cool whip? It was a childhood fav. When I tried it with whipped cream- not so good. and I am a purist in most things desserts.

            1. re: junglekitte

              This cake has to be made ahead so the coconut cream soaks in. Whipped cream has a tendency to break down and get liquidy.

              1. re: Rubee

                Not if you stabilize your whipped cream (as almost all places do). Now that I know how to do it, my cakes don't collapse within a few hours!


                1. re: TexasToast

                  Okay - You guys are killin' me- If I'm serving whipped cream, I don't want to add gelatin to stabilize it; to me, the only way you should serve whipped cream is real cream right after you've whipped it (and that's what I do in my house). But, this is one of those Paula Deen - Southern - and GREAT pot luck dishes that travel well and people love it, especially a big group of diverse people. I made it because Deenso had mentioned it (and has great taste). There's a reason this is so popular to bring to a gathering - it's actually perfect. So unless, you tried it and hated it...

                  1. re: Rubee

                    Well then you're gonna have to whip it to order, use commerical whip, or do a cream cheese frosting.


            2. The cake is really meant to be made and refrigerated *at least* a day ahead - even longer will be fine.

              What might be helpful would be to bake it in a disposable foil container that has a lid. I think Glad makes disposable baking pans, too. It might be too big for a picnic cooler but, if so, you can use a few ice blankets. I'd spread out a beach towel, put an ice blanket down, put the covered cake on top of that, another ice blanket on top of the cover, and wrap the towel up and around. I should think a couple of hours in a car wouldn't pose a problem. If you can't find ice blankets, then maybe a bunch of ice cubes in zip-top plastic bags would do?

              1 Reply
              1. re: Deenso

                thanks so much. I am going to make it & from the refridgerator I'm gonna travel with it in a travel pack I have with ice packs just in case. but if it can be at room temp anyway, then I think I'll be fine. I'll let ya know next week!