Italian Coconut Cream Cake Recipe
photo of Italian Coconut Cream Cake Recipe
INGREDIENTS FOR CAKE:
butter, room temperature
egg whites, stiffly beaten-like meringue
coconut, i usually use 1 bag complete coconut flakes
CREAMED CHEESE FROSTING:
packaged cream cheese
powered sugar (3 3/4 cups)
How to Make Italian Coconut Cream Cake Recipe
1Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
2Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
3Combine flour, soda and add to creamed mixture alternately with buttermilk.
4Stir in vanilla. Add coconut and nuts.*
5Fold in stiffly beaten egg whites. Do not over stir.
6Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
7Let Cake completely cool before you frost.
8Bake at 325 degrees until done.
9* Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake.
**If you use 2 pans, bake for approx. 35-40 minutes.
***If you use 3 pans, bake for 30 minutes.
11Beat Cream cheese and butter until smooth.
12Add sugar and mix well.
13Add vanilla and beat until smooth.
14Spread between layers and on top of cake.
Sprinkle top with saved chopped pecans and coconut.
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About Italian Coconut Cream Cake Recipe
Posted: Fri, Apr 2, 2010