Coconut Italian Cream Cake Recipe

4.5 16 13
Coconut Italian Cream Cake Recipe
Coconut Italian Cream Cake Recipe photo by Taste of Home
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Coconut Italian Cream Cake Recipe

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4.5 16 13
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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.
Editor's Note: To toast pecans and coconut, spread each, one at a time, in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.
Originally published as Coconut Italian Cream Cake in Taste of Home February/March 2015, p53

Nutritional Facts

1 slice: 667 calories, 36g fat (18g saturated fat), 128mg cholesterol, 402mg sodium, 82g carbohydrate (68g sugars, 2g fiber), 7g protein.

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  • 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
  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  3. 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.
  4. 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.
  5. 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.
Editor's Note: To toast pecans and coconut, spread each, one at a time, in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.
Originally published as Coconut Italian Cream Cake in Taste of Home February/March 2015, p53

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Reviews forCoconut Italian Cream Cake

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forest4me User ID: 8334866 285806
Reviewed Mar. 29, 2018

"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."

MY REVIEW
Jane User ID: 9030304 279537
Reviewed Dec. 18, 2017

"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."

MY REVIEW
Tonya User ID: 9365829 279493
Reviewed Dec. 18, 2017

"I stopped making this when I could no longer find canned coconut."

MY REVIEW
Patti User ID: 9347725 278805
Reviewed Dec. 6, 2017

"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."

MY REVIEW
AliceRBS User ID: 1001200 278775
Reviewed Dec. 5, 2017

"This recipe is probably for high altitude since it came from Colorado. Is there one that has been adjusted for lower altitudes?"

MY REVIEW
KookieB User ID: 8859340 278738
Reviewed Dec. 4, 2017

"To die for!"

MY REVIEW
sharianni1 User ID: 6339173 278737
Reviewed Dec. 4, 2017

"I have not made this yet but as an Italian, why is it called Italian cream cake?"

MY REVIEW
JToren9436 User ID: 8853230 278567
Reviewed Dec. 1, 2017

"I took this cake to a church dinner and everyone absolutely raved about it. I was so proud of it."

MY REVIEW
jeribitney User ID: 4042223 269269
Reviewed Jul. 10, 2017

"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!"

MY REVIEW
didavista User ID: 6175040 259493
Reviewed Jan. 10, 2017

"This cake is absolutely delicious!!"

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