Recipe by Diana
"Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it."
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1 1/2 cups
1 (7 ounce) package
sweetened flaked coconut
solid vegetable shortening
1/2 (7 ounce) package
sweetened flaked coconut
Makes a very large cake that is absolutely yummy. I have been searching for a good coconut cake and I have now found it. It appears to be more of a pound cake. Will make this again, and again and again. Made recipe according to directions which were very easy to follow.
This cake was absolutely amazing! I did not frost the cake, just ate it the way it was. Yummy! I will definitely make this again.
This cake is a hit for many reasons. It is BIG and with the addition of a tad bit more salt - it would be perfect. I increased it to 1/2 t. and will do more next time. 3/4 or 1 teaspoon seems about right. Other than that I made it as directed and it came out fine. My oven seems a bit slow so I did 310' and it was perfect right at the 90 minute mark. I did use coconut oil with unsalted butter in the frosting and it is superb. If I can next time I would like to bake it a couple days ahead and let it develop its best flavor before frosting and serving. Thank you for sharing this gem!
Fantastic recipe! It is super moist, I only used a 1/2 recipe and made it in a bundt pan for 60 min came out perfect! Served with fresh berries and whip cream it is a hit. So far we have made it twice, next time we are going to try it as muffin tops :-)
I made a few changes to speed up the baking time because it was such a hot, humid day. I made half the recipe, baking it in my Nordic Ware Bundt Quartet Pan and in a 325° oven. The baking time was significantly reduced to 50 minutes. The cake had a wonderful texture with a buttery, subtle coconut flavor. The frosting was the perfect concoction for highlighting the coconut.
This cake was delicious! Not overly sweet and a wonderful coconut flavor throughout. The cake batter itself was addicting! It made a perfect Easter cake, which I brought to my family gathering and everyone loved it. I had to bake it about 20 minutes longer because the batter was still gooey inside after the 90 minutes. The only actual problem I had was that my cake stuck to the pan and so the outer crust didn't look very pretty when I got it out. I just completely covered it with frosting and no one new the difference, but I think the recipe needs to include flouring the bundt pan. I'm assuming that was my problem since I didn't do that. I'll keep this recipe for the future and I've already passed it onto my mom.
I was looking for a coconut cake and found this recipe when looking through an old Allrecipes magazine. This is a coconut pound cake not a traditional layer cake. I loved it and did my office. The cake is moist and flavorful. I did add a tsp of coconut extract to the batter and frosting (decreased vanilla in icing to 1 tsp) to ramp up the flavor of coconut. The icing whips up light and fluffy. It's the perfect contrast to the sweetness of the cake. Will bake it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Connie's Coconut Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 360
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