Italian Cream Coconut Cake, tender buttermilk, and coconut layers of cake smothered in rich coconut pecan cream cheese icing. A coconut lover's dream!
In 1973, I was working 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 got to labor over. You know it had to be hard work eating a serving from everyone's dish. (giggles)
I wanted every recipe of the dish someone brought, but not as much as this cake my friend brought. It was the rage that was going around at all the 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 has become 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 give it a try. There is just something about the serious 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.
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.
Italian Cream Coconut Cake
Ingredients: Cake
- 1/2 cup Crisco (shortening)
- 1 stick oleo (I use 1/2 cup butter)
- 2 cups sugar
- 2 cups flour
- 5 egg yolks (beaten)
- 1 teaspoon vanilla
- 1 teaspoon soda
- 1 cup buttermilk
- 1 14 oz. pkg. coconut (I use 2 cups)
- 1 cup chopped pecans (I leave these out)
- 5 egg whites (beaten stiff)
Ingredients: Frosting
- 2 pkg. cream cheese (softened)
- 1/2 stick oleo (I used 1/2 cup butter)
- 2 lbs. powdered sugar
- 1 1/2 teaspoon vanilla
- 3 tablespoons half and half
- 1 cup coconut
- 1 cup pecans
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.
Where You Will See This Recipe!
Yield: 10-12
Italian Cream Coconut Cake
Tender buttermilk and coconut layers of cake smothered in rich coconut pecan cream cheese icing. A coconut lover's dream!
prep time: 20 Mcook time: 25 Mtotal time: 45 M
ingredients:
- Ingredients: Cake
- 1/2 cup Crisco (shortening)
- 1 stick oleo (I use 1/2 cup butter)
- 2 cups sugar
- 2 cups flour
- 5 egg yolks (beaten)
- 1 teaspoon vanilla
- 1 teaspoon soda
- 1 cup buttermilk
- 1 14 oz. pkg. coconut (I use 2 cups)
- 1 cup chopped pecans (I leave these out)
- 5 egg whites (beaten stiff)
- Ingredients: Frosting
- 2 pkg. cream cheese (softened)
- 1/2 stick oleo (I used 1/2 cup butter)
- 2 lbs. powdered sugar
- 1 1/2 teaspoon vanilla
- 3 tablespoons half and half
- 1 cup coconut
- 1 cup pecans
instructions:
- Directions: Cake
- Preheat oven to 350 degrees F. Butter three 9-inch round cake pans and dust with flour; 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 cake is done. Remove from oven and let set for 5 minutes before removing them from pans.
- Cool completely and frost with icing recipe below.
- Directions: Frosting
- In the bowl of an electric mixer using the whisk attachment, cream butter, and cream cheese until smooth.
- Add powdered sugar a cup at a time until all is incorporated and creamy smooth.
- If too stiff, add a tablespoon of half and half as needed.
Calories
906.57Fat (grams)
35.95Sat. Fat (grams)
16.94Carbs (grams)
140.94Fiber (grams)
7.55Net carbs
133.39Sugar (grams)
110.01Protein (grams)
10.75Sodium (milligrams)
263.78Cholesterol (grams)
105.67© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
