italian coconut cream cake recipe
This was a recipe that my co-worker Frances would make for someone she felt was special. I was a traveling nurse at the University of New Mexico, NSICU department. 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
Rich and decadent Italian coconut cream cake that's full of flavor. Filled with coconut and pecans, the tender cake melts in your mouth. In between the layers and around the cake is a tangy and simple homemade cream cheese frosting. It's very good. So, if you like more than a thin coat of icing, we recommend doubling the frosting recipe. Sprinkling chopped pecans and shredded coconut on touch is a pretty final touch. It does take a little time to put this cake together, but it's bakery-quality and worth the effort for a holiday or special occasion. This cake is very delicate. We chilled it before slicing, and our slice still broke apart. It's still delicious!
Ingredients
- CAKE
- 1 stick butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large egg yolks
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup pecan nuts, chopped
- 14 ounces shredded coconut
- 5 large egg whites, stiffly beaten-like meringue
- FROSTING
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
- 1/2 stick butter
- GARNISH
- chopped pecans
- shredded coconut
How To Make italian coconut cream cake recipe
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Step 1Preheat oven to 325 degrees F. Grease and flour 3 9-inch pans. Cream butter and shortening. Add sugar and beat mixture until smooth. Add egg yolks and beat well. -
Step 2In a separate bowl, combine cake flour and baking soda.
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Step 3Alternate adding the flour mixture and buttermilk to the creamed mixture.
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Step 4Stir in vanilla extract, coconut, and nuts. Reserve a little coconut and pecans for the top.
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Step 5Fold in the stiffly beaten egg whites. Do not over stir.
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Step 6Pour into three prepared 9-inch pans.
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Step 7Bake at 325 degrees for 30 - 35 minutes or until a tester comes clean. Rotate pans halfway through baking.
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Step 8Once the cakes are removed from the pans and cooled, make the frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla extract.
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Step 9Beat until smooth.
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Step 10Spread frosting between layers and on top of the cake.
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Step 11Sprinkle the top with the saved chopped pecans and coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
