Aunt Connie's Coconut Cake

Aunt Connie's Coconut Cake
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 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
  • 1/2 cup butter, softened
  • 1/2 cup solid vegetable shortening
  • 2 teaspoons vanilla extract
  • 1/2 (7 ounce) package sweetened flaked coconut


  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.

04/27/2018
Aunt Connie's Coconut Cake, recipe PT15M PT1H 5 455 calories

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