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. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine flour, salt, and baking soda in a large bowl. Set aside.
3. 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. 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. 5 Gradually stir flour mixture into butter mixture, mixing until just combined.
6. 6 Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.
7. 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. 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. 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. 10 Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.
11. 11 Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.

Nutrition per serving