Aunt Connie's Coconut Cake Recipe -
Aunt Connie's Coconut Cake Recipe
  • READY IN ABOUT 3 hrs

Aunt Connie's Coconut Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 10-inch tube cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 20 mins

    2 hrs 50 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Grease a 10-inch tube pan.
  3. Combine flour, salt, and baking soda in a bowl.
  4. 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.
  5. 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.
  6. Gradually stir flour mixture into egg mixture, mixing until just incorporated.
  7. Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
  8. 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.
  9. 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.
  10. Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
  11. Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
  12. Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.
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  • Cook's Note:
  • At Easter, I usually take 1/3 of the coconut and mix with a few drops of green food coloring, use this on the top, and place a few jelly eggs around to look like Easter eggs on grass.

Reviews More Reviews

Apr 14, 2012

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.

May 10, 2012

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.


8 Ratings

Feb 17, 2014

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!

Apr 19, 2014

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 :-)

Jul 23, 2013

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.

Apr 21, 2014

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.

Apr 15, 2015

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.


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  • Calories
  • 694 kcal
  • 35%
  • Carbohydrates
  • 79.9 g
  • 26%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 40 g
  • 61%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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