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Coconut cake question --(Deenso?)

p
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?

http://www.chowhound.com/topics/show/...

  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
      p
      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
        s
        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!

            TT

            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.

                TT

        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
              p
              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.

              http://www.chowhound.com/topics/show/277136?user_name=&query=coconut+cake+peninsula

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

              http://www.peninsulagrill.com/coconut...

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

              TT

              Filling
              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
              Cake
              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

              Frosting
              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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