Three Layer Italian Coconut Cream Cake Recipes

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COCONUT ITALIAN CREAM CAKE



Coconut Italian Cream Cake image

I'd never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. -Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

5 large eggs, separated
1 cup butter, softened
1-2/3 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 667 calories, Fat 36g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 402mg sodium, Carbohydrate 82g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CREME LAYER CAKE



Italian Creme Layer Cake image

Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.

Provided by Barbara

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
½ cup butter
½ cup vegetable oil
½ cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 (3.5 ounce) package flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  • In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Nutrition Facts : Calories 924.6 calories, Carbohydrate 99.1 g, Cholesterol 110 mg, Fat 57.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 376.4 mg, Sugar 78.5 g

THREE-LAYER ITALIAN COCONUT CREAM CAKE



Three-Layer Italian Coconut Cream Cake image

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 recipe#90142

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

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

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).

Nutrition Facts : Calories 844.5, Fat 38, SaturatedFat 21.2, Cholesterol 151.3, Sodium 401.5, Carbohydrate 120.3, Fiber 1.6, Sugar 94.4, Protein 7.7

ITALIAN LOVER'S CREAM CAKE



Italian Lover's Cream Cake image

Make and share this Italian Lover's Cream Cake recipe from Food.com.

Provided by MK Lady

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups shortening
1/2 cup margarine
5 egg yolks
5 egg whites
2 cups coconut
1 teaspoon vanilla
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans

Steps:

  • For layer cake, use three 9" round pans.
  • Place greased paper in bottom of pans.
  • Beat sugar, shortening and margarine until fluffy.
  • Add egg yolks and vanilla; beat well.
  • Combine flour, soda & salt in a separate bowl.
  • Add alternately dry ingredients and buttermilk.
  • Stir in coconut and pecans.
  • Beat egg whites until stiff, fold into mixture.
  • Bake in 350 degree oven for 30-40 minutes.
  • Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.

Nutrition Facts : Calories 691.9, Fat 51, SaturatedFat 17.1, Cholesterol 79.5, Sodium 343.4, Carbohydrate 55.3, Fiber 3.8, Sugar 35.9, Protein 7.2

ITALIAN FOUR-LAYER COCONUT CREAM CAKE



Italian Four-Layer Coconut Cream Cake image

You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.

Provided by FAYLO

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
½ cup butter
½ cup shortening (such as Crisco®)
5 eggs, separated, divided
2 cups sifted all-purpose flour
2 cups shredded coconut
1 cup buttermilk
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup shredded coconut, or as needed

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.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 46.7 g, Cholesterol 69.8 mg, Fat 24.3 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 14.1 g, Sodium 163.9 mg, Sugar 36.4 g

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING



Italian Cake with Coconut Cream Cheese Frosting image

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
1 cup unsalted butter, softened
5 large eggs, separated, divided
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon vanilla extract
1 cup flaked sweetened coconut
1 ½ cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
10 cups powdered sugar, or to taste
2 cups flaked sweetened coconut

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.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g

WALNUT OVERLOAD, FOUR LAYER ITALIAN CREAM CAKE



Walnut Overload, Four Layer Italian Cream Cake image

Yummy! This beautiful cake is a family favorite and a sure crowd pleaser... it won't last long. (Please note that I use Bertolli Extra Light "Tasting" olive oil for the mild flavor and health benefits... any oil can be substituted. Don't use extra virgin olive oil!) As an option, you can make two, two layer cakes.

Provided by Ron Mauldin

Categories     Dessert

Time 1h40m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, softened
1/2 cup bertolli extra light tasting olive oil
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla
10 ounces flaked coconut (about 3 cups)
3 cups walnuts, broken into large pieces
16 ounces cream cheese, softened
1 cup unsalted butter, softened
2 lbs powdered sugar
1 tablespoon vanilla
2 1/4 cups chopped walnuts
4 ounces flaked coconut (about 1.5 cups)

Steps:

  • Cake Directions:.
  • Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
  • Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts. Stiffly beat egg whites in separate bowl and immediately fold into cake batter. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
  • Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
  • Cream Cheese Icing Directions:.
  • Beat cream cheese until smooth. In separate bowl, combine sugar, very soft butter and vanilla; mix well. Add to cream cheese and beat until smooth. Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
  • Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy!

Nutrition Facts : Calories 725.2, Fat 45.9, SaturatedFat 18.8, Cholesterol 95.8, Sodium 178.9, Carbohydrate 74.9, Fiber 2.7, Sugar 62.3, Protein 8.7

ITALIAN CREAM CAKE



Italian Cream Cake image

My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!

Provided by mbblack

Categories     Desserts     Cakes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon baking soda
½ cup butter
½ cup lard
2 cups white sugar
5 eggs, separated
1 cup buttermilk
1 cup chopped pecans
1 (3.5 ounce) can sweetened flaked coconut
1 tablespoon vanilla extract
1 (8 ounce) package cream cheese, softened
¼ cup butter
3 ½ cups confectioners' sugar, or more to taste
1 tablespoon vanilla extract
½ cup chopped pecans, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
  • Mix flour and baking soda together in a small bowl.
  • Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
  • Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
  • Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
  • Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
  • Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Nutrition Facts : Calories 780.8 calories, Carbohydrate 95.2 g, Cholesterol 128.2 mg, Fat 42.2 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 19.2 g, Sodium 509.5 mg, Sugar 75.1 g

THREE LAYER COCONUT CAKE



Three Layer Coconut Cake image

A lovely cake for mother's day or any special occasion.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 14

3 cups cake flour
2 cups white sugar
1 teaspoon salt
5 teaspoons baking powder
¾ cup shortening
1 ½ cups milk
4 eggs
1 ½ teaspoons vanilla extract
3 cups white sugar
1 tablespoon light corn syrup
1 cup boiling water
3 egg whites
1 teaspoon vanilla extract
½ cup flaked coconut

Steps:

  • Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
  • Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
  • Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
  • Preheat oven to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 625.3 calories, Carbohydrate 115.1 g, Cholesterol 64.4 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 405.4 mg, Sugar 86.7 g

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian ...
From recipeschoice.com


ITALIAN CREAM LAYER CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ITALIAN CREAM CAKE RECIPE - YUMMY RECIPES
For the cake. Preheat your oven to 350F, grease three 9-inch round cake pans. Sift together the flour, baking soda, and baking powder, set aside. Cream the butter, vanilla, and almond extracts and the two sugars together until they are light and fluffy. Add your eggs one at a time, allowing each to fully incorporate before adding the next.
From whatayummy.com


TOASTED COCONUT 3 LAYER CAKE WITH CREAM CHEESE FROSTING
2018-08-05 4 oz sweetened coconut. Preheat the oven to 350 degrees. Sift flour, baking soda, baking powder and salt together. In a mixing bowl, cream the butter and sugar until well mixed and fluffy. Slowly mix in eggs (room temperature) one at a time, making sure to mix each one well. Add vanilla and almond extracts and mix well.
From thebutteredhome.com


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