Skip to main content New<> this month
Get the Allrecipes magazine

Aunt Connie's Coconut Cake

Rated as 4.25 out of 5 Stars

"Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


2 h 50 m servings 694
Original recipe yields 16 servings (1 10-inch tube cake)


{{model.addEditText}} Print
  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; 40 79.9 6.6 138 313 Full nutrition

Explore more


Read all reviews 18
  1. 20 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive

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 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...

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.

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 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. ...

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 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...

Except for using plain greek yogurt instead of sour cream (it was what I had on hand) and 1/4 tsp salt in the frosting to cut sweetness, I completely followed the recipe. I was surprised how mu...

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...