Aunt Connie's Coconut Cake recipe

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Ingredients

3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Nutrition Info

694 calories
carbohydrate: 79.9 g
cholesterol: 138.3 mg
fat: 40 g
fiber: 2.5 g
protein: 6.6 g
saturatedFat: 23.7 g
servingSize: -
sodium: 312.6 mg
sugar: 57.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Grease a 10-inch tube pan.

  3. Combine flour, salt, and baking soda in a bowl.

  4. Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

  5. Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.

  6. Gradually stir flour mixture into egg mixture, mixing until just incorporated.

  7. Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.

  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

  9. Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes, set aside to cool completely.

  10. Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.

  11. Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.

  12. Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Recipe Yield

1 10-inch tube cake

Recipe Note

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

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