Aunt Connie's Coconut Cake

Aunt Connie’s Coconut Cake is a classic family favorite that has been passed down through generations. This delectable dessert is an easy-to-make cake that is sure to please everyone.

The moist and fluffy cake is filled with sweet coconut flavor and topped with a creamy frosting. It is the perfect treat for any occasion and is sure to be a hit with family and friends.

Whether you are looking for a dessert to bring to a potluck or just want to enjoy a sweet treat at home, Aunt Connie’s Coconut Cake is sure to be a hit.

Timing For Aunt Connie's Coconut Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Yield: 1 9-inch cake

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Ingredients

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup white sugar

– 2 eggs

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– 1/2 cup flaked coconut

– 1/2 cup chopped walnuts (optional)

Frosting:

– 2 cups confectioners’ sugar

– 1/2 cup butter, softened

– 1/4 cup milk

– 1 teaspoon vanilla extract

– 1/2 cup flaked coconut

Directions

1. Preheat oven to 350°F (175°C). 

Aunt Connie’s Coconut Cake is a delicious, moist, and flavorful cake that is sure to be a hit at any gathering.

To make this delicious cake, the first step is to preheat the oven to 350°F (175°C). Once the oven is preheated, grease and flour a 9-inch (23 cm) round cake pan.

This will ensure that the cake does not stick to the pan and will make it easier to remove after baking. Once the pan is prepared, you can begin to prepare the cake batter.

2. In a medium bowl, mix together all the ingredients.

Aunt Connie’s Coconut Cake is a classic dessert that is sure to please. To make this delicious cake, the first step is to gather the ingredients. In a medium bowl, mix together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. This will form the base of the cake.

3. In a separate bowl, cream together some ingredients.

In a separate bowl, cream together 1/2 cup (115 g) butter and 1 cup (200 g) white sugar until light and fluffy. Beat in 2 eggs, one at a time. After that, mix in 1 teaspoon (5 ml) vanilla extract and 1/2 teaspoon (2.5 ml) almond extract.

4. Stir in 1 teaspoon vanilla extract and 1/2 cup (120 ml) coconut milk.

Beat in 2 eggs, one at a time. Then, stir in 1 teaspoon vanilla extract and 1/2 cup (120 ml) coconut milk. Finally, add the dry ingredients to the wet ingredients and mix until just combined.

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5. Gradually blend the dry ingredients into the wet mixture.

Once all of the ingredients are gathered, the dry ingredients should be combined in a bowl. This includes the flour, baking powder, salt, and sugar. The butter should then be creamed with a mixer until it is light and fluffy.

The last step is to gradually blend the dry ingredients into the wet mixture. This should be done slowly and carefully, stirring until all of the ingredients are fully incorporated.

6. Spread the batter into the prepared pan.

Once the batter is ready, spread it into the prepared pan. To ensure the batter is evenly distributed, use a spatula to spread it out.

7. Bake for 25 to 30 minutes in the preheated oven.

Add the eggs one at a time, mixing well after each addition. Then, add the coconut milk and mix until everything is well combined. Finally, fold in the shredded coconut. Pour the batter into a greased 9-inch cake pan and spread it evenly.

Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.

8. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Aunt Connie’s Coconut Cake is a delicious treat that is sure to please. After baking the cake in the oven for the recommended time, it is important to let it cool in the pan for 10 minutes.

This will allow the cake to set and will make it easier to turn out onto a wire rack. Once the cake is on the wire rack, it should be left to cool completely.

This will ensure that the cake is not too warm when served, and will also help the cake to retain its shape and texture. Cooling the cake on the wire rack will also help to prevent it from becoming soggy.

9. To make the frosting, cream together.

Aunt Connie’s Coconut Cake is a delicious and easy-to-make dessert. To make the frosting, start by creaming together 1/2 cup (115 g) butter and 1/4 cup (50 g) white sugar until light and fluffy. Then, beat in 1/4 cup (60 ml) coconut milk and 1 teaspoon vanilla extract.

Once the ingredients are combined, spread the frosting over the cooled cake and sprinkle with shredded coconut.

10. Spread the frosting over the cooled cake. Sprinkle with shredded coconut, if desired.

Allow the cake to cool completely. Once cooled, spread a generous layer of frosting over the top of the cake. Sprinkle with shredded coconut, if desired. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Slice (113 g)

Servings Per Container: 12

Calories: 314

Total Fat: 13.4 g

Saturated Fat: 8.6 g

Trans Fat: 0 g

Cholesterol: 46 mg

Sodium: 173 mg

Total Carbohydrate: 47.7 g

Dietary Fiber: 1.3 g

Sugars: 33.8 g

Protein: 3.2 g

Special Tips

    1. Use room temperature ingredients for best results.
    2. Grease and flour the cake pans for easy removal.
    3. Beat the egg whites until stiff peaks form for a fluffy cake.
    4. Preheat the oven before baking.
    5. Let the cake cool completely before removing from the pans.
    6. Use a thin layer of frosting between the cake layers for a moist cake.
    7. Add a pinch of salt to the frosting for a hint of sweetness.
    8. Garnish with toasted coconut flakes for a crunchy texture.

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