Aunt Connie's Coconut Cake


Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Additional Time:
1 hrs
Total Time:
2 hrs 50 mins
1 10-inch tube cake


  • 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


  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.

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.

Nutrition Facts (per serving)

694 Calories
40g Fat
80g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 694
% Daily Value *
Total Fat 40g 51%
Saturated Fat 24g 119%
Cholesterol 138mg 46%
Sodium 313mg 14%
Total Carbohydrate 80g 29%
Dietary Fiber 3g 9%
Total Sugars 58g
Protein 7g
Vitamin C 0mg 1%
Calcium 57mg 4%
Iron 2mg 9%
Potassium 169mg 4%

* 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.

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