↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 tsp baking soda
1 cup buttermilk
1 tsp pure vanilla extract
1/2 cup chopped pecans
Frosting:
2 (8 oz) pkg cream cheese, room temperature
1 cup unsalted butter, room temperature
2 tsp pure vanilla extract
12 oz confectioners sugar
1 (8 oz) jar seedless raspberry preserves
To make cake: Heat oven to 325. Spray 3 8-inch cake pans with cooking spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.
Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans.
Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.
To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
view more member recipes
ITALIAN CREAM CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 tsp baking soda
1 cup buttermilk
1 tsp pure vanilla extract
1/2 cup chopped pecans
Frosting:
2 (8 oz) pkg cream cheese, room temperature
1 cup unsalted butter, room temperature
2 tsp pure vanilla extract
12 oz confectioners sugar
1 (8 oz) jar seedless raspberry preserves
To make cake: Heat oven to 325. Spray 3 8-inch cake pans with cooking spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.
Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans.
Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.
To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
* Italian Cream Cake*
by sgre52160
1 yellow white cake mix with pudding 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2 oz) can flaked coconut 1 2/3 cups chopped pecans, toasted and divided 3 tbsp rum 2 (12 oz)
by sgre52160
1 yellow white cake mix with pudding 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2 oz) can flaked coconut 1 2/3 cups chopped pecans, toasted and divided 3 tbsp rum 2 (12 oz)
Italian Cream Cake
by ICOOK2
1 cup butter, softened 2 cups sugar 5 large eggs 2 cups all-purpose flour 1 tsp baking soda 1 cup whole buttermilk 1 cup sweetened flaked coconut 1 cup chopped pecans 2 tsps vanilla extract 1
by ICOOK2
1 cup butter, softened 2 cups sugar 5 large eggs 2 cups all-purpose flour 1 tsp baking soda 1 cup whole buttermilk 1 cup sweetened flaked coconut 1 cup chopped pecans 2 tsps vanilla extract 1
Coconut Italian Cream Cake
by sgre52160
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
by sgre52160
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
Chocolate Italian Cream Cake
by sgre52160
1 pkg chocolate cake mix 3 eggs 1/3 cups vegetable oil 4 cups ricotta cheese, drained 1 cups sugar 1 tsp vanilla 1 pkgs 3 1/2 oz. instant chocolate pudding mix 8 oz non-dairy whipped top
by sgre52160
1 pkg chocolate cake mix 3 eggs 1/3 cups vegetable oil 4 cups ricotta cheese, drained 1 cups sugar 1 tsp vanilla 1 pkgs 3 1/2 oz. instant chocolate pudding mix 8 oz non-dairy whipped top
Easy Italian Cream Cake
by sgre52160
5 large egg whites 1/2 tsp cream of tartar 1 pkg plain white cake mix 3 large egg yolks 1 cup buttermilk 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup sweetened flaked coconut 1 cup finely
by sgre52160
5 large egg whites 1/2 tsp cream of tartar 1 pkg plain white cake mix 3 large egg yolks 1 cup buttermilk 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup sweetened flaked coconut 1 cup finely
view more member recipes