This coconut cake recipe was created by Aunt Connie and made on special occasions. It is as wonderful as she was, and I remember her every time I make it.
Ingredients
- 3 cups all-purpose flour
- 0.25 teaspoons salt
- 0.25 teaspoons baking soda
- 4 cups white sugar , divided
- 2.5 cups butter , softened, divided
- 6 large eggs
- 1 cup sour cream
- 3 teaspoons vanilla extract , divided
- 1 ½ , 7 ounce
- 1 cup milk
- 2 tablespoons cornstarch
- 0.5 cups solid vegetable shortening
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
-
2
Combine flour, salt, and baking soda in a large bowl. Set aside.
-
3
Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.
-
4
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.
-
5
Gradually stir flour mixture into butter mixture, mixing until just combined.
-
6
Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.
-
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.
-
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.
-
9
Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.
-
10
Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.
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11
Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.
Nutrition Facts
Per serving
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