Aunt Connie's Coconut Cake
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Aunt Connie's Coconut Cake

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Diana 1

"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

2 h 50 m servings 694 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 40 g
  • 61%
  • Carbs:
  • 79.9g
  • 26%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

  • 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

10
  1. 11 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

Coconut cake is my favorite, so I decided to make this for Christmas. Should have tested the recipe before making it for company. Followed the recipe without any changes. Not sure what went wron...

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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 an...

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 a...

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...

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...

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 a...

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. ...

Coconut cake is my favorite, so I decided to make this for Christmas. Should have tested the recipe before making it for company. Followed the recipe without any changes. Not sure what went wron...

I think this is the best cake I have ever tasted. I made the recipe as written, except that I used frozen coconut (thawed), and increased the oven temperature to 325 degrees. The cake is heavy...

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