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Coconut cake question --(Deenso?)

pamd Sep 19, 2006 12:20 PM

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?


  1. Deenso Sep 19, 2006 08:55 PM

    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
      pamd Sep 20, 2006 05:41 PM

      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!

    2. junglekitte Sep 19, 2006 08:49 PM

      why not make fresh whipped cream with less sugar then?

      5 Replies
      1. re: junglekitte
        stlSarah Sep 19, 2006 08:56 PM

        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
          Rubee Sep 19, 2006 09:53 PM

          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
            TexasToast Sep 19, 2006 09:58 PM

            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
              Rubee Sep 20, 2006 02:11 AM

              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
                TexasToast Sep 20, 2006 09:41 AM

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


        2. junglekitte Sep 19, 2006 04:27 PM

          cool whip for frosting? ughhhhh

          1 Reply
          1. re: junglekitte
            michele cindy Sep 19, 2006 04:40 PM

            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. Rubee Sep 19, 2006 04:13 PM

            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
              pamd Sep 19, 2006 05:14 PM

              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!

            2. TexasToast Sep 19, 2006 12:51 PM

              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

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