Italian Coconut Cream Cake Recipe

By Ted McWhorter
@teddybear1061

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!

Rating:

★★★★★ 7 votes

Comments:

54 Comments

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a sweet and satisfying treat! Whip this one up for your next bake sale or special occasion.

Ingredients

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

How to Make Italian Coconut Cream Cake Recipe

Step-by-Step

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.