Aunt Connie's Coconut Cake
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 cups white sugar, divided
- 2 ½ cups butter, softened, divided
- 6 large eggs
- 1 cup sour cream
- 3 teaspoons vanilla extract, divided
- 1 ½ (7 ounce) package sweetened flaked coconut, divided
- 1 cup milk
- 2 tablespoons cornstarch
- ½ cup solid vegetable shortening
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Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
- Combine flour, salt, and baking soda in a large bowl. Set aside.
- Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.
- 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.
- Gradually stir flour mixture into butter mixture, mixing until just combined.
- Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.
- 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.
- 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.
- Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.
- Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.
- Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.
Source
Original recipe: View Original