Aunt Connie's Coconut Cake recipe
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Ingredients
- 3 cups all-purpose flour ¼ teaspoon salt ¼ teaspoon baking soda 1 ½ cups butter, softened 3 cups white sugar 6 eggs 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
Nutrition Info
- 694 caloriescarbohydrate: 79.9 gcholesterol: 138.3 mgfat: 40 gfiber: 2.5 gprotein: 6.6 gsaturatedFat: 23.7 gservingSize: -sodium: 312.6 mgsugar: 57.8 gtransFat: : -unsaturatedFat: : -
Directions Aunt Connie's Coconut Cake
Directions
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Preheat oven to 300 degrees F (150 degrees C).
Grease a 10-inch tube pan.
Combine flour, salt, and baking soda in a bowl.
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.
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.
Gradually stir flour mixture into egg mixture, mixing until just incorporated.
Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
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.
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.
Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.