Aunt Connie's coconut cake recipe features chewy coconut baked into the cake and generously sprinkled on top of the creamy, luscious, buttery frosting.
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
694 Calories
Recipe Instructions
Step 1
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 2
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 3
Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
Step 4
Combine flour, salt, and baking soda in a large bowl. Set aside.
Step 5
Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch tube pan.
Step 6
Beat 1 1/2 cups butter and 3 cups sugar with an electric mixer in another large bowl until light in color and fluffy.
Step 7
Beat in eggs one at a time until completely blended before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with last egg.
Step 8
Gradually stir flour mixture into butter mixture, mixing until just combined.
Step 9
Fold in 7 ounces flaked coconut until well combined. Pour batter into the prepared pan.
Step 10
Beat milk-cornstarch paste and 2 teaspoons vanilla extract into sugar mixture until frosting is light and creamy.
Step 11
Spread frosting over cake; sprinkle 1/2 package flaked coconut over frosting.
