Italian Coconut Cake Recipe

Name: Italian Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cake:; 1/2 cup butter or marg. softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated; 1 Tabs. vanilla extract; 2 cups flour; 1 tsp. baking soda; 1 cup buttermilk; 1 cup flaked coconut; Frost with nutty cream cheese frosting:; 1 cup chopped pecans, toasted in a shallow pan, 5-10 mins 350 degrees; 8 oz pkg cream cheese, softened; 1/2 cup softened butter or marg; 1 Tabs. vanilla; 16 oz pkg of confectioner's sugar

Servings: persons

For cake:
1/2 cup butter or marg. softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 Tabs. vanilla extract
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 cup flaked coconut
Frost with nutty cream cheese frosting:
1 cup chopped pecans, toasted in a shallow pan, 5-10 mins 350 degrees
8 oz pkg cream cheese, softened
1/2 cup softened butter or marg
1 Tabs. vanilla
16 oz pkg of confectioner's sugar

1
["Beat butter and shortening at medium speed until fluffy; gradually add sugar, beating well. Add egg yolks one at a time , beating until well blended after each addition. Add vanilla; beat until blended.", "Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended. Stir in coconut.", "Beat egg whites until stiff peaks form; fold into batter. Pour into three greased and floure d 9"" pans. Bake at 350 for 25 mins. until pick comes out clean. Cool in pans on wire rack for 10 mins. and then remove from pan and cool on wire racks.", "", "For frosting:", "Beat cream cheese, butter and vanilla at medium speed until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth. Stir in pecans. Makes about 4 cups.", "", "Spread between layers and on tops and sides of cake. Garnish with pecan halves"]

2563

kcal

Calories

144

Fat

274

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 16 ingredients. The key ingredients include: For cake:, 1/2 cup butter or marg. softened, 1/2 cup shortening, 2 cups sugar, and more.

Yes, Italian Coconut 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.

Italian Coconut Cake

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