Italian Cream Coconut Cake

Italian Cream Coconut Cake is layers of moist coconut cake covered in rich coconut pecan cream cheese icing. A dream come true for coconut lovers!

ITALIAN CREAM CAKE

The Italian Cream Cake brings all the flavors and flair of a showstopper cake, perfect for celebrations or whenever you want a treat that feels festive.

1973, I worked for the Texas Railroad Commission in an office with several talented cooks.  I was in my twenties, had just finished college, and was still living at home, so my cooking skills were still being developed, to say the least.  

Once a month, we would have a birthday celebration for the employees of that month.  Everyone would bring a covered dish of some sort.

When you hear "covered dish," you already know what I mean about the kind of food we have to labor over.  You know it had to be hard work eating a serving from everyone's dish.  (giggles)

I wanted every recipe for the dish someone brought, but not as much as this cake my friend brought. It was the rage at church socials, family reunions, and any get-together. I am talking about the Italian Cream Coconut Cake of the '70s.

Mother made this cake for Easter that year and for many Easters after that. It became my favorite cake to make at Easter.

This incredibly luscious cake is all about the coconut.  If you are not a fan of coconut, you need to try it.  There is just something about the amount of coconut in the three layers of cake wrapped up in layers of cream cheese icing.

You will have to watch yourself, though. Every time you walk by, you can hardly keep yourself from scraping off a finger full of the wonderful cream cheese icing.

This Italian Cream Coconut Cake is the perfect way to bring warm memories to any occasion. 

Granny's special recipe has been in the family for generations, and now you can enjoy the same flavors with an added twist. 

A combination of creamy coconut and sweet, fluffy cake batter makes this delicious treat a must-have on any dessert table. 

Get ready to indulge in a classic family favorite that will tantalize your taste buds.

I have found that if you make the cake the day before, it will even be better.  That is if you can wait!   I hope you get to make this cake soon for Easter.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR ITALIAN CREAM CAKE

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Italian Cream Cake and similar recipe ideas you can have.

You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.

TIPS AND TIDBITS TO MAKE THE BEST ITALIAN CREAM CAKE

Shortening and butter.  The butter needs to be at room temperature only, not warm or extremely soft.  Do not take any shortcuts creaming the shortening, butter, and sugar.  This will create a light and tender cake texture.

Separate eggs.  It is best to separate the eggs cold out of the refrigerator in separate bowls.  Then, leave the egg yolks and egg whites out on the counter to reach room temperature before mixing them in the batter.  The egg yolks will incorporate better evenly in the batter, and the egg whites will whip up more easily.

Whipping egg whites.  Avoid whipping up the egg whites in a plastic bowl.  The plastic bowls tend to hold on to grease and prevent the whites from whipping properly.  Ensure the mixer bowl is dry with no lingering water, as it will prevent the whites from forming peaks.

Folding egg whites.  Do not stir the egg whites into the batter.  Fold them into the batter with a gentle motion with a spatula cutting down into the batter and then roll the spatula up and over and down while turning the bowl.  Do not stir the egg whites in the batter.

Use parchment round.  Use parchment paper rounds on top of the greased and floured cake pans.  This will ensure the cake is released from the pans easily.

Dividing the batter.  I use kitchen scales to weigh each cake pan to ensure even cake layers.

Tapping the pans.  I recommend tapping the cake pans on the counter a couple of times to burst any bubbles in the batter.

Cream cheese and butter.  To ensure the creamiest and fluffiest frosting, be sure the cream cheese and butter are at room temperature, or there will be bits of cream cheese that will never mix properly.

WHAT YOU NEED TO PREPARE ITALIAN CREAM CAKE

CAKE

Crisco (shortening)
Butter
Sugar
Four
Egg 
Vanilla
Soda
Buttermilk
Coconut 
Pecans

FROSTING

Cream cheese

Butter

Powdered sugar

Vanilla

Half and half

Coconut

Pecans

HOW TO PREPARE ITALIAN CREAM CAKE

CAKE
Preheat oven to 350 degrees F. Butter three 9-inch round cake pans and dust with flour.  Place parchment rounds on top of the greased pans; set aside.

In the bowl of an electric mixer using a paddle attachment, cream shortening, butter, and sugar until fluffy (about 5 minutes).

Add vanilla and egg yolks; beat after each. In a medium bowl, whisk together flour and soda.

Add to creamy mixture alternating with buttermilk and beat until smooth (about 1-2 minutes). Fold in coconut and egg whites.

Spread an equal amount of batter in prepared pans.

Bake for 30 minutes or until the cake is done. Remove from oven and let set for 5 minutes before removing them from pans.

Cool completely and frost with the frosting recipe below.

FROSTING
In the bowl of an electric mixer, use the whisk attachment to cream butter and cream cheese until smooth.

Add powdered sugar a cup at a time until all is incorporated and creamy smooth.

If it is too stiff, add a tablespoon of half and half as needed.

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