Three-Layer Italian Coconut Cream Cake

Name: Three-Layer Italian Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 236.59 ml buttermilk; 4.92 ml baking soda; 118.29 ml butter, softened; 118.29 ml white shortening; 14.79 ml pure vanilla extract; 473.18 ml sugar; 5 large eggs; 473.18 ml all-purpose flour; 4.92 ml baking powder; 236.59 ml soft flaked coconut, plus more; soft flaked coconut, to sprinkle on the top of the cake after frosting; 354.88 ml raspberry preserves, divided (or use as much as desired); 226.79 g package cream cheese, softened; 118.29 ml butter, softened; 4.92 ml vanilla; 4.92 ml coconut extract (or use 2 teaspoons vanilla); 29.58 ml half-and-half cream; 828.06 ml sifted confectioners' sugar (must be sifted); 236.59 ml soft sweetened flaked coconut

Submitted by Kittencalrecipezazz

"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 recipe#90142"

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photo by therealinrealestate

Ready In:: 1hr
Ingredients:: 19
Serves:: 12

ingredients

CAKE
236.59 ml buttermilk
4.92 ml baking soda
118.29 ml butter, softened
118.29 ml white shortening
14.79 ml pure vanilla extract
473.18 ml sugar
5 large eggs
473.18 ml all-purpose flour
4.92 ml baking powder
236.59 ml soft flaked coconut, plus more
soft flaked coconut, to sprinkle on the top of the cake after frosting
354.88 ml raspberry preserves, divided (or use as much as desired)
FROSTING
226.79 g package cream cheese, softened
118.29 ml butter, softened
4.92 ml vanilla
4.92 ml coconut extract (or use 2 teaspoons vanilla)
29.58 ml half-and-half cream
828.06 ml sifted confectioners' sugar (must be sifted)
236.59 ml soft sweetened flaked coconut

directions

Set oven to 350 degrees F.
Grease three 9-inch round cake pans.
For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
Add in eggs and the buttermilk/soda mixture; beat until well combined.
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
Mix in 1 cup coconut.
Divide into prepared baking pans.
Bake for about 30-35 minutes or until the cakes test done.
Allow to cool in pans then remove to a wire rack/s to cool completely.
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
Top with remaining third cake layer.
For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
Mix in 1 cup coconut.
Spread on top and sides of the cooled cake.
Sprinkle flaked coconut over the top of the cake (use as much as desired).

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Reviews

Made this cake for Thanksgiving, it was delicious. Everyone thought it looked and tasted like a cake from a fancy bakery.

SonnieES1
This was such a hit at my mother and sister's combined birthday party! Everyone loved it! I substituted Sugar Free Apricot Preserves for the rasberry (all I had), used 1c butter flavored shortening, Splenda Blend in place of regular sugar, and evaporated milk in place of half and half. I got a few more servings than 12 though...LOL! Thanks Kit!!

Heartspell
This cake is a major home run. It works best with 8" pans and I purchased a set of (3) foil pans at Walmart that worked beautifully. The frosting is perfect for three 8" pans. Kittencal is correct by saying this cake is best prepared the day before. However, I served it 6 hours after frosting. The raspberry filling is amazingly good! This cake is a show stopper!

therealinrealestate
Awsome and delicious. Everyone was impressed with this cake. Thanks Kitten you always come through for me when I need a great recipe

MARIA MAC
I have made this cake twice now and it is fantastic exactly as written.

justlisa

Tweaks

This was such a hit at my mother and sister's combined birthday party! Everyone loved it! I substituted Sugar Free Apricot Preserves for the rasberry (all I had), used 1c butter flavored shortening, Splenda Blend in place of regular sugar, and evaporated milk in place of half and half. I got a few more servings than 12 though...LOL! Thanks Kit!!

Heartspell