Aunt Connie's Coconut Cake Recipe

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.