Best 3 Aunt Connies Coconut Cake Recipes
Indulge in the heavenly delight of Aunt Connie's Coconut Cake, a classic Southern dessert that embodies the essence of comfort and indulgence. This culinary masterpiece features a moist and fluffy coconut cake, lovingly layered with a luscious coconut custard filling and crowned with a fluffy coconut frosting. Each bite transports you to a tropical paradise, where the flavors of coconut and vanilla dance harmoniously on your palate. This article presents a collection of meticulously crafted recipes that guide you through the process of creating this iconic cake, ensuring a delectable outcome that will leave your taste buds craving for more. From the light and airy cake layers to the creamy custard filling and the fluffy frosting, each step is explained with precision and clarity. Whether you are a seasoned baker or a novice in the kitchen, these recipes empower you to recreate this timeless classic in the comfort of your own home. So, embark on this culinary journey, embrace the joy of baking, and experience the sheer delight of Aunt Connie's Coconut Cake.
Check out the recipes below so you can choose the best recipe for yourself!
BONNIE'S HEAVENLY COCONUT CAKE
Though this cake is similar to the Tres Leches cake that is well known here in South Texas, it is much easier, and less time consuming to make. My cousin, Bonnie Jean Gates Shaver, who she and my mother refer to each other as, "Best friend I ever had," is my mother's oldest sister Aline's, youngest daughter. She sent me this...
Provided by Shelia Senghas
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Gather ingredients. Bake cake according to directions on package in a 9x13 baking pan. Let cool halfway. Pierce with a utility fork.
- 2. Combine condensed milk and coconut milk in a bowl and mix well. Pour the mixture slowly over the cake allowing it to filter into the holes. If the mixture pools around the outside of the cake spoon back onto cake so that it soaks in.
- 3. Fold the coconut into the whipped topping. Spread the mixture onto the cake. Refrigerate for 2 days before serving. Note: I have to admit that this cake does not always make it to the second day, and sometimes it is eaten the day I make it. It is just too good to resist. If it does make it to the second day it is even more fantastic.
AUNT CONNIE'S COCONUT CAKE
Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.
Provided by Diana
Categories Coconut Cake
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g
AUNT CONNIE'S COCONUT CAKE
Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.
Provided by Diana
Categories Coconut Cake
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Follow the Recipe Carefully: Aunt Connie's Coconut Cake recipe is detailed and specific, so be sure to follow it carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
- Use Room Temperature Ingredients: Ingredients like butter and eggs should be at room temperature before you start baking. This will help them mix together more easily and create a smoother batter.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough and dry. Mix just until the ingredients are combined.
- Bake the Cake in a Preheated Oven: Make sure your oven is fully preheated before you put the cake in. This will help the cake rise evenly.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
- Use Fresh Coconut: If you can, use fresh coconut in the frosting. It will give the frosting a more intense coconut flavor.
Conclusion:
Aunt Connie's Coconut Cake is a classic Southern dessert that is sure to impress your friends and family. With its moist and fluffy cake layers, creamy coconut frosting, and toasted coconut topping, this cake is a true delight. Follow the tips above to make sure your cake turns out perfect. Enjoy!
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