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 35 mins
Total Time
2 hr 5 mins
Calories
694 Calories
Recipe Instructions
Step 1
Combine flour, salt, and baking soda in a large bowl. Set aside.
Step 2
Gradually stir flour mixture into butter mixture, mixing until just combined.
Step 3
Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
Step 4
Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.
Step 5
Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in remaining 1 egg, sour cream, and 1 teaspoon vanilla extract.
Step 6
Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.
Step 7
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.
Step 8
Whisk milk and cornstarch together in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
Step 9
Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.
Step 10
Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.
Step 11
Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.
