Italian Cream Coconut Cake Recipe

Name: Italian Cream Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 5 eggs, separated; 2 c. flour; 1 c. buttermilk; 1 c. chopped nuts, divided; 2 c. sugar; 2 tsp. vanilla extract; 2 c. flaked coconut, divided; 1 tsp. soda; Cream Cheese Frosting

Servings: persons

1
Cream butter; gradually add sugar, beating until light and fluffy.
2
Add egg yolks, one at a time, beating well after each addition.
3
Stir in vanilla.
4
Combine flour and soda; add to creamed mixture, alternating with buttermilk and beginning and ending with flour mixture.
5
Stir in 1 cup coconut and 1/2 cup pecans.
6
Beat egg whites until stiff peaks form.
7
Fold into batter; pour mixture into 3 greased cake pans.
8
Bake at 350u00b0 for 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes; turn out onto wire racks and cool completely.

1948

kcal

Calories

111

Fat

214

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 10 ingredients. The key ingredients include: 1 c. butter, softened, 5 eggs, separated, 2 c. flour, 1 c. buttermilk, and more.

Yes, Italian Cream 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 Cream Coconut Cake

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