Best 3 Coconut Italian Cream Cake Recipes

Coconut Italian Cream Cake is a decadent dessert that combines the tropical flavors of coconut with a creamy, custard-like filling and a moist, fluffy cake. Originating from the southern United States, it has become a popular favorite for its sweet and rich taste. Whether you're a seasoned baker or just starting out, this comprehensive guide will provide you with everything you need to know to create the perfect Coconut Italian Cream Cake. From gathering the necessary ingredients and equipment to step-by-step instructions and helpful tips, you'll be able to impress your friends and family with this delightful treat. So, let's get started and embark on a culinary journey to create a memorable Coconut Italian Cream Cake.

Here are our top 3 tried and tested recipes!

COCONUT ITALIAN CREAM CAKE

Coconut Italian Cream Cake image

I'd never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. -Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

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 sweetened shredded coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted sweetened shredded coconut, optional

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, Fat 36g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 402mg sodium, Carbohydrate 82g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING

Italian Cake with Coconut Cream Cheese Frosting image

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

Ingredients

2 cups white sugar
1 cup unsalted butter, softened
5 large eggs, separated, divided
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon vanilla extract
1 cup flaked sweetened coconut
1 ½ cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
10 cups powdered sugar, or to taste
2 cups flaked sweetened coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g

ITALIAN COCONUT CREAM CAKE RECIPE

Italian Coconut Cream Cake Recipe image

What a sweet and satisfying treat! Whip this one up for your next bake sale or special occasion.

Provided by Ted McWhorter

Categories Cakes

Number Of Ingredients 17

Ingredients

INGREDIENTS FOR CAKE:
1 stick butter, room temperature
1/2 c shortening, crisco
2 c sugar
5 egg yolk
5 egg whites, stiffly beaten-like meringue
2 c cake flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 c pecan nuts, chopped
1 can(s) coconut, i usually use 1 bag complete coconut flakes
CREAMED CHEESE FROSTING:
8 oz packaged cream cheese
1 tsp vanilla
1 box powered sugar (3 3/4 cups)
1/2 stick butter

Steps:

1. Pre-heat oven to 325 degrees. Grease and flour 9 inch pans.
2. Cream butter and shortening:add sugar and beat mixture until smooth. Add egg yolks and beat well.
3. Combine flour, soda and add to creamed mixture alternately with buttermilk.
4. Stir in vanilla. Add coconut and nuts.*
5. Fold in stiffly beaten egg whites. Do not over stir.
6. Pour into three* greased and floured 9 inch pans. I usually only use two** round pans.
7. Let Cake completely cool before you frost.
8. Bake at 325 degrees until done.
9. * Save small amount, approx 1/4 cup of coconut and enough pecans for decorating cake. **If you use 2 pans, bake for approx. 35-40 minutes. ***If you use 3 pans, bake for 30 minutes.
10. Cream Cheese Frosting:
11. Beat Cream cheese and butter until smooth.
12. Add sugar and mix well.
13. Add vanilla and beat until smooth.
14. Spread between layers and on top of cake. Sprinkle top with saved chopped pecans and coconut.

Tips:

Use unsweetened shredded coconut for the cake batter, and toasted coconut for the topping.
Toast the coconut in a single layer on a baking sheet at 350 degrees Fahrenheit for 5-7 minutes, or until golden brown.
Use a round cake pan with a removable bottom for easy removal of the cake.
Make sure the cream cheese is softened to room temperature before making the frosting.
Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, beating until light and fluffy.
Stir in the coconut extract and vanilla extract.
Spread the frosting over the cooled cake.
Top with toasted coconut.
Chill the cake for at least 30 minutes before serving.

Conclusion:

This Coconut Italian Cream Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist coconut cake layers, creamy coconut frosting, and toasted coconut topping, this cake is sure to be a hit with everyone who tries it. So, if you are looking for a special dessert to make, give this Coconut Italian Cream Cake a try. You won't be disappointed!