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Italian Coconut Cream Cake

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PREP TIME
35 min
COOKING TIME
30 min
TOTAL TIME
100 min
SERVINGS
24 servings
Dessert
Italian Coconut Cream Cake
Ingredients
  • 2 cups white sugar
  • 1/2 cup butter
  • 1/2 cup shortening (such as Crisco®)
  • 5 eggs, separated, divided
  • 2 cups sifted all-purpose flour
  • 2 cups shredded coconut
  • 1 cup buttermilk
  • 1/2 cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) package powdered sugar
  • 1/2 cup shredded coconut, or as needed
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Prepare the baking space by greasing and coating four 9-inch round cake pans with a thin layer of flour.
3
In a large mixing bowl, combine granulated sugar, softened butter, shortening, and egg yolks. Blend the mixture using an electric mixer until it reaches a smooth and creamy consistency.
4
Add sifted flour, shredded coconut, buttermilk, chopped walnuts, baking soda, and vanilla extract to the mixture. Mix until well combined.
5
In a separate bowl, whip egg whites until stiff peaks form.
6
Combine the whipped egg whites with the cake batter using a gentle folding motion.
7
Divide the cake batter evenly among the prepared baking pans.
8
Bake the cakes in a preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9
Immediately transfer the cakes to a wire rack for 5 minutes of cooling time.
10
Run a table knife around the edges of each cake to loosen it from the pan.
11
Carefully invert the cakes onto a serving plate or cooling rack.
12
Allow the cakes to cool completely, about 30 minutes.
13
While the cakes are cooling, prepare the icing in a large mixing bowl by beating softened cream cheese, butter, and vanilla extract until smooth.
14
Gradually add powdered sugar to the mixture until it reaches a combined state.
15
Spread a layer of icing on top of each cake and sprinkle with shredded coconut.
16
Stack the cakes into four layers, securing them together using toothpicks or wooden skewers.
17
Spread remaining icing on the top and sides of each cake, finishing with a sprinkle of coconut.