Aunt Connie's Coconut Cake


  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ½ cups butter, softened
  • 3 cups white sugar
  • 6eggs
  • 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
  • Directions

  • Step 1

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


  • Step 2

    Grease a 10-inch tube pan.

  • Step 3

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

  • Step 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.

  • Step 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.

  • Step 6

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

  • Step 7

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

  • Step 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.

  • Step 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.

  • Step 10

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

  • Step 11

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

  • Step 12

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

  • Cook's Note:

    At Easter, I usually take 1/3 of the coconut and mix with a few drops of green food coloring, use this on the top, and place a few jelly eggs around to look like Easter eggs on grass.

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