Aunt Connie's Coconut Cake
With coconut baked into the cake and a generous sprinkle atop a buttery frosting, this decadent white cake is sure to be a family favorite.
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.
Delicious cake if you like coconut.
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!
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 :-)
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