Real Recipes From Real Home Cooks ®

italian coconut cream cake recipe

(7 ratings)
Blue Ribbon Recipe by
Ted McWhorter
Kansas City, MO

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.

— The Test Kitchen @kitchencrew
(7 ratings)
method Bake

Ingredients For italian coconut cream cake recipe

  • 1 stick
    butter, room temperature
  • 1/2 c
    shortening, crisco
  • 2 c
  • 5
    egg yolk
  • 5
    egg whites, stiffly beaten-like meringue
  • 2 c
    cake flour
  • 1 tsp
  • 1 c
  • 1 tsp
  • 1 c
    pecan nuts, chopped
  • 1 can
    coconut, i usually use 1 bag complete coconut flakes
  • 8 oz
    packaged cream cheese
  • 1 tsp
  • 1 box
    powered sugar (3 3/4 cups)
  • 1/2 stick

How To Make italian coconut cream cake recipe

  • 1
    Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
  • 2
    Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
  • 3
    Combine flour, soda and add to creamed mixture alternately with buttermilk.
  • 4
    Stir in vanilla. Add coconut and nuts.*
  • 5
    Fold in stiffly beaten egg whites. Do not over stir.
  • 6
    Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
  • 7
    Let Cake completely cool before you frost.
  • 8
    Bake 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.
  • 10
    Cream Cheese Frosting:
  • 11
    Beat Cream cheese and butter until smooth.
  • 12
    Add sugar and mix well.
  • 13
    Add vanilla and beat until smooth.
  • 14
    Spread between layers and on top of cake. Sprinkle top with saved chopped pecans and coconut.