Coconut Italian Cream Cake Recipes

COCONUT ITALIAN CREAM CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

ITALIAN FOUR-LAYER COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
• Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
• Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
• Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

THREE-LAYER ITALIAN COCONUT CREAM CAKE

Steps:

• Set oven to 350 degrees F.
• Grease three 9-inch round cake pans.
• For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
• In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
• Add in eggs and the buttermilk/soda mixture; beat until well combined.
• In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
• Mix in 1 cup coconut.
• Divide into prepared baking pans.
• Bake for about 30-35 minutes or until the cakes test done.
• Allow to cool in pans then remove to a wire rack/s to cool completely.
• Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
• Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
• Top with remaining third cake layer.
• For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
• Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
• Mix in 1 cup coconut.
• Spread on top and sides of the cooled cake.
• Sprinkle flaked coconut over the top of the cake (use as much as desired).

ITALIAN CREAM CAKE

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
• Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
• Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
• Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

ITALIAN CREAM CAKE

Steps:

• In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

COCONUT CREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

AUNT TOM'S ITALIAN CREAM CAKE

Steps:

• Make cake layers:
• Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
• In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
• Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
• Make frosting:
• In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
• Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.

MOST ALLTIME FAVORITE! ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350-degrees Fahrenheit.
• Grease and lightly flour three (9") round cake pans. Set aside.
• In a bowl, sift flour and soda together and set aside.
• Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.
• In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.
• Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.
• When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.
• ITALIAN CREAM FROSTING:.
• Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

ITALIAN CREAM CAKE(COOK'S COUNTRY)

Steps:

• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
• Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
• Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
• When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).