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italian coconut cream cake recipe

(7 ratings)
teddybear1061 avatar
Blue Ribbon Recipe by
Ted McWhorter
@teddybear1061
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 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!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 8 serving(s)
prep time 4 Hr
cook time 35 Min
method Bake

Ingredients For italian coconut cream cake recipe

  • CAKE
  • 1 stick
    butter, room temperature
  • 1/2 c
    shortening
  • 2 c
    granulated sugar
  • 5 lg
    egg yolks
  • 2 c
    cake flour
  • 1 tsp
    baking soda
  • 1 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 1 c
    pecan nuts, chopped
  • 14 oz
    shredded coconut
  • 5 lg
    egg whites, stiffly beaten-like meringue
  • FROSTING
  • 8 oz
    cream cheese
  • 1 tsp
    vanilla extract
  • 3 3/4 c
    powdered sugar
  • 1/2 stick
    butter
  • GARNISH
  • chopped pecans
  • shredded coconut

How To Make italian coconut cream cake recipe

  • Cream butter and shortening. Add sugar and egg yolks.
    1
    Preheat 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.
  • Combine cake flour and baking soda.
    2
    In a separate bowl, combine cake flour and baking soda.
  • Alternate adding flour and buttermilk to creamed butter.
    3
    Alternate adding the flour mixture and buttermilk to the creamed mixture.
  • Stir in vanilla, coconut, and nuts.
    4
    Stir in vanilla extract, coconut, and nuts. Reserve a little coconut and pecans for the top.
  • Fold in egg whites.
    5
    Fold in the stiffly beaten egg whites. Do not over stir.
  • Pour into prepared pans.
    6
    Pour into three prepared 9-inch pans.
  • Bake the cakes.
    7
    Bake at 325 degrees for 30 - 35 minutes or until a tester comes clean. Rotate pans halfway through baking.
  • Beat cream cheese, butter, powdered sugar, and vanilla extract for frosting.
    8
    Once 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.
  • Beat until smooth.
    9
    Beat until smooth.
  • Frost the cake.
    10
    Spread frosting between layers and on top of the cake.
  • Sprinkle with coconut and nuts.
    11
    Sprinkle the top with the saved chopped pecans and coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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