coconut italian cream cake

Name: Coconut Italian Cream Cake
Prep time: 50 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: 5 large eggs, separated; 1 cup(s) butter, softened; 1 2/3 cup(s) sugar; 1 1/2 teaspoon(s) vanilla; 2 cup(s) all purpose flour; 3/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) buttermilk; 1 1/3 cup(s) flaked coconut; 1 cup(s) chopped pecans, toasted; FOR THE FROSTING; 12 ounce(s) cream cheese, softened; 6 tablespoon(s) butter, softened; 2 1/4 teaspoon(s) vanilla; 5 2/3 cup(s) powdered sugar; 2-4 tablespoon(s) heavy whipping cream; 1/2 cup(s) chopped pecans, toasted; 1/4 cup(s) toasted flaked coconut, optional

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review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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(1 rating)

yield 16 serving(s)

prep time 50 Min

cook time 20 Min

method Bake

Ingredients For coconut italian cream cake

5 lg

eggs, separated
1 c

butter, softened
1 2/3 c

sugar
1 1/2 tsp

vanilla
2 c

all purpose flour
3/4 tsp

baking soda
1/2 tsp

salt
1 c

buttermilk
1 1/3 c

flaked coconut
1 c

chopped pecans, toasted
FOR THE FROSTING
12 oz

cream cheese, softened
6 Tbsp

butter, softened
2 1/4 tsp

vanilla
5 2/3 c

powdered sugar
2-4 Tbsp

heavy whipping cream
1/2 c

chopped pecans, toasted
1/4 c

toasted flaked coconut, optional

How To Make coconut italian cream cake

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

2
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
3
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
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