ITALIAN CREME COCONUT CAKE

There’s something undeniably enchanting about an Italian Creme Coconut Cake. With its rich, moist layers and dreamy frosting, this cake is truly a celebration on a plate. Whether you’re marking a special occasion or simply indulging in a sweet treat, this cake is sure to win hearts and taste buds alike.

Why You’ll Love This Recipe

This Italian Creme Coconut Cake is a timeless classic that brings together the best of flavors and textures. You’ll love it for its:

• Deliciously moist and tender crumb
• Creamy, luscious frosting that complements the cake perfectly
• Beautiful presentation, making it ideal for celebrations
• Option to customize the recipe to your preference

Kitchen Equipment You’ll Need

• Three 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Spatula
• Oven
• Cooling rack

Ingredients

Cake:

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 teaspoon baking powder
• 2 cups all-purpose flour

Frosting:

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened flaked coconut

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
2. In a small bowl, dissolve the baking soda in the buttermilk and set aside.
3. In a large bowl, cream together 1/2 cup butter, shortening, and white sugar until light and fluffy.
4. Mix in the eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour. Stir until just combined.
5. Divide the batter evenly among the prepared pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool.
7. To make the frosting, combine cream cheese, 1/2 cup butter, vanilla, and confectioners’ sugar in a medium bowl. Beat until light and fluffy.
8. Mix in a small amount of cream to achieve the desired consistency. Stir in chopped nuts and remaining flaked coconut.
9. Spread frosting between the layers as well as on top and sides of the cooled cake.

Tips for Success

• Ensure your ingredients are at room temperature for better mixing.
• Be gentle when folding in the egg whites to keep the cake light and airy.
• Use whole-fat buttermilk for a richer texture.

Additional Tips and Variations

• For a nut-free version, omit the walnuts or replace them with another topping of your choice.
• If you’re not a fan of coconut, you can skip it while still enjoying a delightful cake.

Nutritional Highlights (Per Serving)

Each serving contains approximately:

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 5g

Frequently Asked Questions (FAQ)

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two ahead and store them, tightly wrapped, at room temperature. Frost the cake on the day you plan to serve it.

How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes, the cake can be frozen without the frosting for up to three months. Thaw overnight in the refrigerator before frosting and serving.

Conclusion

This Italian Creme Coconut Cake is a delightful treat that brings joy to any occasion. We invite you to try this recipe and experience its magic for yourself. If you do, we’d love to hear about your experience and any personal touches you added. Happy baking!

Reviews :

I have been making this cake for over 30 years, got the recipe many years ago from my aunt. My husband does not like coconut so I omit that from the recipe all together and it is a wonderful cake. The secret is in folding the stiff egg whites in with over folding and breaking them down too much or the cake will be very dense. Use whole fat buttermilk not low fat.

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I originally made this cake 46 years ago. Then it was just called Italian Cream Cake.” It became my family’s celebration cake. They lived it so much they wanted it for any special occasion. The only difference in the recipe that I noticed was the heavy cream in the frosting recipe, which I think I’ll try. If you’ve never made this cake, you’ve got to try it. It’s great.

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I have made Italian Cream Cake for many years. One of the first times, was for my daughter’s baptism @ 14 months. She is now 33, (turning 34 in January), and I cannot recall coconut being in the recipe at all. I do remember that it is a three (3), tier cake, time consuming, delicious and worth every minute!! I am Italian, too and to answer the “cream” question, please just read the ingredients.

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I made this for a friend’s birthday and it was wonderful. The cake was beautiful to boot. I did not put pecans in the batter, but put them on top for extra beauty. I was going to bring a piece home, but my friend’s husband got to it first. This makes a wonderful celebration cake. Very moist and easy to make.