Ingredients
- Frosting:
- 3 cups flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1 1/2 cups butter, softened
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 (7oz.) pkg. coconut
- 1 cup milk
- 2 tbsp. cornstarch
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 2 tsp. vanilla
- 1/2 (7 oz.) pkg. coconut
Preparation
Step 1
Preheat oven to 350. Generously grease a 10" tube pan.
Combine flour, salt, and baking soda in a bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and vanilla with the last egg. Gradually stir flour mixture into egg mixture, mixing until just incorporated. Fold in flaked coconut, mixing just enough to evenly combine. Pour into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes before removing to a wire rack. (Run a knife around the sides to help remove.)
Frosting: Whisk together milk and cornstarch. In a saucepan over medium heat cook until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
Beat sugar, butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy. Beat cooled milk paste and vanilla into sugar mixture to achieve a light and creamy frosting.
Spread frosting over completely cooled cake and sprinkle with flaked coconut.