Rating: 4.19 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 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.

Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
1 hr
total:
2 hrs 50 mins
Servings:
16
Yield:
1 10-inch tube cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Grease a 10-inch tube pan.

  • Combine flour, salt, and baking soda in a bowl.

  • 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.

  • 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.

  • Gradually stir flour mixture into egg mixture, mixing until just incorporated.

  • Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.

  • 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.

  • 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.

  • Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.

  • Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.

  • 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

694 calories; protein 6.6g; carbohydrates 79.9g; fat 40g; cholesterol 138.3mg; sodium 312.6mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
04/15/2012
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. Read More
(46)

Most helpful critical review

Rating: 2 stars
01/05/2016
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 wrong but it was awful. Not only was it too dense but it was also dry. Won't make again. Loved the icing though and will use it again. Read More
(2)
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/14/2012
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. Read More
(46)
Rating: 5 stars
02/17/2014
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! Read More
(19)
Rating: 5 stars
05/10/2012
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. Read More
(16)
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Rating: 5 stars
04/20/2014
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:-) Read More
(13)
Rating: 5 stars
04/21/2014
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. Read More
(10)
Rating: 5 stars
04/15/2015
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. Read More
(9)
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Rating: 4 stars
07/23/2013
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. Read More
(6)
Rating: 5 stars
01/04/2016
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 like a pound cake and the frosting is light and fluffy. Great flavor - refreshing and sweet but not too sweet. Perfect! Thank you Diana for submitting this awesome recipe! Read More
(4)
Rating: 4 stars
03/28/2016
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 much the cake rose, though at my house it took 2 full hours. It didn't fall after I took it out of the oven like a cake sometimes will. I loved the consistency of the frosting, I thought a long time against using solid Crisco and using butter instead (will use all butter next time), but used the shortening after all. I tried to stick the coconut on the sides of the cake, like with a butter cream, it didn't stick as well, so I would put the coconut on top next time. My family enjoyed the cake, my husband loved it; to me it was very heavy. It reminded me of muffin texture and there was an under-taste I can't figure out. Don't get me wrong, it was very good, I would make it again, maybe topped with fresh strawberries or other fresh fruit. This cake is hearty and will travel well, I plan to take it to a pot luck affair in July. Maybe I'll frost it on-site. I am an experienced baker, if you are a patient newby, you can do it, but this was a time-consuming recipe and might be overwhelming to try without confidence. Using a mixer is your best bet. Read More
(4)
Rating: 2 stars
01/05/2016
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 wrong but it was awful. Not only was it too dense but it was also dry. Won't make again. Loved the icing though and will use it again. Read More
(2)