Aunt Connie's Coconut Cake

Aunt Connie's Coconut Cake

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    2 h 50 m
Recipe by  Diana

“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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Ingredients

Adjust Servings

Original recipe yields 1 10-inch tube cake

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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.

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Reviews (6)

Rate This Recipe
Marjenata
35

Marjenata

Makes a very large cake that is absolutely yummy. I have been searching for a good coconut cake and I have now found it. It appears to be more of a pound cake. Will make this again, and again and again. Made recipe according to directions which were very easy to follow.

Joan T
8

Joan T

This cake was absolutely amazing! I did not frost the cake, just ate it the way it was. Yummy! I will definitely make this again.

GrammaBeni
5

GrammaBeni

This cake is a hit for many reasons. It is BIG and with the addition of a tad bit more salt - it would be perfect. I increased it to 1/2 t. and will do more next time. 3/4 or 1 teaspoon seems about right. Other than that I made it as directed and it came out fine. My oven seems a bit slow so I did 310' and it was perfect right at the 90 minute mark. I did use coconut oil with unsalted butter in the frosting and it is superb. If I can next time I would like to bake it a couple days ahead and let it develop its best flavor before frosting and serving. Thank you for sharing this gem!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 694 cal
  • 35%
  • Fat
  • 40 g
  • 61%
  • Carbs
  • 79.9 g
  • 26%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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