adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Aunt Connie's Coconut Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
170 minutes
Decadent white cake with coconut baked in and a buttery coconut frosting - a family favorite!
Ingredients:
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking soda
  • 1.5 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
  • 0.5 cup butter, softened
  • 0.5 cup solid vegetable shortening
  • 0.5 (7 ounce) package sweetened flaked coconut
Instructions:
  • Preheat oven to a toasty 300 degrees F (150 degrees C).
  • Prepare a 10-inch tube pan by generously greasing it.
  • Mix the flour, salt, and baking soda together in a bowl.
  • In a large bowl, use an electric mixer to beat 1 1/2 cups of butter and 3 cups of sugar until light, fluffy, and noticeably lighter in color.
  • Add eggs one by one to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then mix in sour cream and 1 teaspoon of vanilla extract with the final egg.
  • Blend the flour mixture into the egg mixture slowly until well combined.
  • Gently incorporate 7 ounces of flaked coconut until evenly mixed. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 90 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a saucepan over medium heat, vigorously stir milk and cornstarch until the mixture thickens, about 5 minutes. Allow it to cool completely before using.
  • Cream together 1 cup of sugar, 1/2 cup of butter, and shortening using an electric mixer until smooth and creamy.
  • Incorporate cooled milk paste and 2 teaspoons vanilla extract into sugar mixture until a fluffy and smooth frosting forms.
  • Cover the cooled cake with a generous layer of frosting and then generously sprinkle the remaining 3 1/2 ounces of flaked coconut on top.

Similar Recipes