For a richer flavor, consider using coconut extract in addition to vanilla extract. Ensure all ingredients are at room temperature for optimal emulsification and a smoother batter. To prevent the cake from sticking, grease the tube pan thoroughly with shortening and dust with flour, or use baking spray with flour. If the cake starts to brown too quickly, tent it loosely with foil during the last part of baking.
Aunt Connie's Coconut Cake
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PREP TIME30 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME2 hrs 50 mins
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SERVING16 People
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VIEWS64
Indulge in a slice of pure comfort with this Coconut Cake, a heavenly creation reminiscent of cherished family gatherings. Each bite offers a moist, tender crumb infused with the sweet aroma of coconut, finished with a luscious, creamy frosting. It's more than just a cake; it's a heartwarming memory.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol138 mg
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Fiber3 g
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Protein7 g
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Saturated Fat24 g
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Sodium313 mg
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Sugar58 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 300 degrees F (150 degrees C). (15 minutes)
02
StepGrease and flour a 10-inch tube pan to prevent sticking. (5 minutes)
03
StepIn a medium bowl, whisk together flour, salt, and baking soda until combined. (5 minutes)
04
StepIn a large bowl, cream together 1 1/2 cups softened butter and 3 cups sugar with an electric mixer until light and fluffy. (7 minutes)
05
StepBeat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in sour cream and 1 teaspoon vanilla extract. (8 minutes)
06
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
07
StepFold in half (7 ounces) of the flaked coconut. (3 minutes)
08
StepPour batter into the prepared tube pan and spread evenly. (2 minutes)
09
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 90 minutes. (90 minutes)
10
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
11
StepIn a saucepan, whisk together milk and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove from heat and let cool completely. (20 minutes cooling time)
12
StepIn a large bowl, beat together 1 cup sugar, 1/2 cup softened butter, and shortening until smooth and creamy. (7 minutes)
13
StepGradually beat in the cooled milk mixture and 2 teaspoons vanilla extract until the frosting is light and fluffy. (5 minutes)
14
StepOnce the cake is completely cool, generously frost the top and sides with the prepared frosting. (10 minutes)
15
StepSprinkle the remaining flaked coconut over the frosted cake. (2 minutes)
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Oma Leuschke
Jul 1, 2025This is the best coconut cake recipe I've ever tried!
Mae Kihn
Jun 26, 2025I had to bake mine for a bit longer than 90 minutes, but it was worth the wait.
Remington Treutel
Mar 20, 2025This cake is absolutely divine! So moist and flavorful, and the coconut frosting is the perfect touch.
Sage Gleasonbaumbach
Feb 27, 2025I made this for my mother's birthday, and it was a huge hit! Everyone loved it.
Levi Lakin
Feb 7, 2025Fantastic recipe! Thank you for sharing.
Nelda Breitenberg
Jan 23, 2025The instructions were easy to follow, and the cake turned out perfectly.
Chester Russel
Jan 11, 2025The sour cream really makes a difference in the moistness of the cake.
Leone Koss
Dec 17, 2024I added a little bit of coconut extract to the frosting for an extra boost of coconut flavor, and it was delicious!
Conrad Ankunding
Dec 8, 2024I've made this cake several times, and it's always a crowd-pleaser.
Grayson Daugherty
Nov 18, 2024Next time, I will try toasting the coconut flakes as suggested in the tips.