Italian Four Layer Coconut Cream Cake Recipes

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

COCONUT ITALIAN CREAM CAKE

Steps:

• 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; 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.

ITALIAN CREME LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

THREE-LAYER ITALIAN COCONUT CREAM CAKE

Steps:

• Set oven to 350 degrees F.
• Grease three 9-inch round cake pans.
• For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
• In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
• Add in eggs and the buttermilk/soda mixture; beat until well combined.
• In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
• Mix in 1 cup coconut.
• Divide into prepared baking pans.
• Bake for about 30-35 minutes or until the cakes test done.
• Allow to cool in pans then remove to a wire rack/s to cool completely.
• Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
• Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
• Top with remaining third cake layer.
• For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
• Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
• Mix in 1 cup coconut.
• Spread on top and sides of the cooled cake.
• Sprinkle flaked coconut over the top of the cake (use as much as desired).