Aunt Connie's Coconut Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 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
• 1/2 cup butter, softened
• 1/2 cup solid vegetable shortening
• 2 teaspoons vanilla extract
• 1/2 (7 ounce) package sweetened flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 50 mins


• preheat oven to 300 degrees f (150 degrees c).
• 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.