Italian Coconut Cream Cake Recipe

Ted McWhorter


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


★★★★★ 7 votes



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1 stick
butter, room temperature
1/2 c
shortening, crisco
2 c
egg yolk
egg whites, stiffly beaten-like meringue
2 c
cake flour
1 tsp
1 c
1 tsp
1 c
pecan nuts, chopped
1 can(s)
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


  • 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.
  • 10Cream Cheese Frosting:
  • 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.

Printable Recipe Card

About Italian Coconut Cream Cake Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian
Collection: Nuts for Baking

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