COCONUT ITALIAN CREAM CAKE
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
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
This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Provided by qabowman
Time 1h40m
Yield 24
Number Of Ingredients 15
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
THREE-LAYER ITALIAN COCONUT CREAM CAKE
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
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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).
Nutrition Facts : Calories 844.5, Fat 38, SaturatedFat 21.2, Cholesterol 151.3, Sodium 401.5, Carbohydrate 120.3, Fiber 1.6, Sugar 94.4, Protein 7.7
ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING
From Good Housingkeeping Magazine online. "This recipe was in our paper this past weekend. Thought I'd share...CMAMY"
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 15
Steps:
- CAKE:.
- Set oven at 350°F.
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- Add vanilla, beat until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in coconut.
- Beat egg whites until stiff peaks form, fold into batter.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
- FROSTING:.
- Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
- Yield: about 4 cups.
- ASSMBLE:.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
- Yield: one (3-layer) cake.
Nutrition Facts : Calories 9191, Fat 497.8, SaturatedFat 229.4, Cholesterol 1804.8, Sodium 4046, Carbohydrate 1115.9, Fiber 20.4, Sugar 898.3, Protein 96.9
ITALIAN FOUR-LAYER COCONUT CREAM CAKE
You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.
Provided by FAYLO
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
- Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
- Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 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.
- While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
- Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 46.7 g, Cholesterol 69.8 mg, Fat 24.3 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 14.1 g, Sodium 163.9 mg, Sugar 36.4 g
COCONUT-CREAM CHEESE FROSTING
Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
- Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 1 g
ITALIAN CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
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