Coconut Italian Cream Cake Recipe

Name: Coconut Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs,; 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

Servings: persons

5 large eggs,
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

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2
Preheat oven to 350u00b0. 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.

2990

kcal

Calories

207

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 large eggs,, 1 cup butter, softened, 1-2/3 cups sugar, 1-1/2 teaspoons vanilla extract, and more.

Yes, Coconut Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Italian Cream Cake

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