- 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
- 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
- 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 paper; 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. Yield: 16 servings.
Reviews forCoconut Italian Cream Cake
"Way too much coconut for me. The icing is delicious. If I make it again I would probably just make a regular cake and use the icing."
"One of my favorite cakes! I only do two layers, not three. I also add a tsp of butter flavoring as well as vanilla. So creamy and delicious."
"I stopped making this when I could no longer find canned coconut."
"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), teir cake, time consuming, delicious and worth every minute!! I am Italian, too and to answer the "cream" question, please just read the ingredients."
"This recipe is probably for high altitude since it came from Colorado. Is there one that has been adjusted for lower altitudes?"
"To die for!"
"I have not made this yet but as an Italian, why is it called Italian cream cake?"
"Incredible! I bought a third layer cake pan just for this recipe and I'm so glad I did. I served it last night for the first time and everyone who ate it asked for the recipe. A relative who is a frosting snob ate two pieces!"
"This cake is absolutely delicious!!"