Three-Layer Italian Coconut Cream Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option) Ingredients:
1 cup buttermilk |
1 teaspoon baking soda |
1/2 cup butter, softened |
1/2 cup white shortening |
1 tablespoon pure vanilla extract |
2 cups sugar |
5 large eggs |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 cup soft flaked coconut, plus more |
soft flaked coconut, to sprinkle on the top of the cake after frosting |
1 1/2 cups raspberry preserves, divided (or use as much as desired) |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla |
1 teaspoon coconut extract (or use 2 teaspoons vanilla) |
2 tablespoons half-and-half cream |
3 1/2 cups sifted confectioners' sugar (must be sifted) |
1 cup soft sweetened flaked coconut |
Directions:
1. Set oven to 350 degrees F.
2. Grease three 9-inch round cake pans.
3. For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
4. In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
5. Add in eggs and the buttermilk/soda mixture; beat until well combined.
6. In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
7. Mix in 1 cup coconut.
8. Divide into prepared baking pans.
9. Bake for about 30-35 minutes or until the cakes test done.
10. Allow to cool in pans then remove to a wire rack/s to cool completely.
11. Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
12. Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
13. Top with remaining third cake layer.
14. For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
15. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
16. Mix in 1 cup coconut.
17. Spread on top and sides of the cooled cake.
18. Sprinkle flaked coconut over the top of the cake (use as much as desired).
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