Aunt Connie's Coconut Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine flour, salt, and baking soda in a large bowl. Set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in remaining 1 egg, sour cream, and 1 teaspoon vanilla extract.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Gradually stir flour mixture into butter mixture, mixing until just combined.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until a toothpick inserted into center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Whisk milk and cornstarch together in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.'}

📊 Nutrition Facts

Per serving (16 servings total)

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