Italian Coconut Cream Cake Recipe
By
Ted McWhorter
@teddybear1061
1
This was a recipe that my co-worker Frances would make for someone she felt was special. I was a traveling nurse at University Of NEW MEXICO, NSICU depart, and before I left, she made this for me. When you make it you will know why, it takes a little time to make, but the aroma of it baking and taste is so worth it. Good Luck and enjoy!
Blue Ribbon Recipe
What a sweet and satisfying treat! Whip this one up for your next bake sale or special occasion.
Ingredients
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INGREDIENTS FOR CAKE:
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1 stickbutter, room temperature
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1/2 cshortening, crisco
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2 csugar
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5egg yolk
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5egg whites, stiffly beaten-like meringue
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2 ccake flour
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1 tspsoda
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1 cbuttermilk
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1 tspvanilla
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1 cpecan nuts, chopped
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1 can(s)coconut, i usually use 1 bag complete coconut flakes
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CREAMED CHEESE FROSTING:
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8 ozpackaged cream cheese
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1 tspvanilla
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1 boxpowered sugar (3 3/4 cups)
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1/2 stickbutter
How to Make Italian Coconut Cream Cake Recipe
- Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
- Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
- Combine flour, soda and add to creamed mixture alternately with buttermilk.
- Stir in vanilla. Add coconut and nuts.*
- Fold in stiffly beaten egg whites. Do not over stir.
- Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
- Let Cake completely cool before you frost.
- Bake at 325 degrees until done.
- * 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. - Cream Cheese Frosting:
- Beat Cream cheese and butter until smooth.
- Add sugar and mix well.
- Add vanilla and beat until smooth.
- Spread between layers and on top of cake.
Sprinkle top with saved chopped pecans and coconut.
