Three-Layer Italian Coconut Cream Cake

Name: Three-Layer Italian Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 cup buttermilk; 1 teaspoon baking soda; 1/2 cup butter, softened; 1/2 cup white shortening; 1 tablespoon pure vanilla extract; 2 cups sugar; 5 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 cup soft flaked coconut, plus more; soft flaked coconut, to sprinkle on the top of the cake after frosting; 1 1/2 cups raspberry preserves, divided (or use as much as desired); 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla; 1 teaspoon coconut extract (or use 2 teaspoons vanilla); 2 tablespoons half-and-half cream; 3 1/2 cups sifted confectioners' sugar (must be sifted); 1 cup soft sweetened flaked coconut

Three-Layer Italian Coconut Cream Cake was pinched from <a href="http://italian.food.com/recipe/three-layer-italian-coconut-cream-cake-337123" target="_blank">italian.food.com.</a>

"This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)..."

INGREDIENTS

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1 cup buttermilk

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1 teaspoon baking soda

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1/2 cup butter, softened

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1/2 cup white shortening

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1 tablespoon pure vanilla extract

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2 cups sugar

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5 large eggs

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2 cups all-purpose flour

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1 teaspoon baking powder

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1 cup soft flaked coconut, plus more

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soft flaked coconut, to sprinkle on the top of the cake after frosting

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1 1/2 cups raspberry preserves, divided (or use as much as desired)

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1 (8 ounce) package cream cheese, softened

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1/2 cup butter, softened

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1 teaspoon vanilla

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1 teaspoon coconut extract (or use 2 teaspoons vanilla)

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2 tablespoons half-and-half cream

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3 1/2 cups sifted confectioners' sugar (must be sifted)

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1 cup soft sweetened flaked coconut

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