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 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.
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
COCONUT CREAM DREAM CAKE
This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.
More about "italian four layer coconut cream cake food"
ITALIAN CREAM SHEET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
ITALIAN CREAM CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
ITALIAN COCONUT CAKE WITH CREAM CHEESE FROSTING - DIY …
From diyncrafts.com
AMAZING ITALIAN CREAM CAKE {SOFT & SWEET} - LAUREN'S …
From laurenslatest.com
NUTTY ITALIAN CREAM BUNDT CAKE - BAKE OR BREAK
From bakeorbreak.com
ITALIAN CREAM CAKE | COCONUT CAKE RECIPE WITH CREAM …
From lifeloveandsugar.com
ITALIAN FOUR-LAYER COCONUT CREAM CAKE - REVIEW BY KIM
From allrecipes.com
5/5
FOUR-LAYER COCONUT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN CREAM CAKE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
ITALIAN COCONUT CAKE WITH CREAM CHEESE FROSTING RECIPE - FOOD …
From foodnewsnews.com
ITALIAN FOUR-LAYER COCONUT CREAM CAKE | RECIPE | COCONUT CREAM …
From pinterest.com
ITALIAN FOUR-LAYER COCONUT CREAM CAKE | RESEP.ZONAPINTAR.COM
From resep.zonapintar.com
ITALIAN CREAM CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
ITALIAN CREAM CAKE WITH CANNED COCONUT - GO FOOD
From gofoodfood.cc
ITALIAN FOUR-LAYER COCONUT CREAM CAKE
From pinterest.com
RECIPE FOR ITALIAN CREAM CAKE WITH FROZEN COCONUT
From recipeschoice.com
SIX INCH ITALIAN CREAM CAKE - COOKIE MADNESS
From cookiemadness.net
ITALIAN COCONUT CREAM CAKE - RECIPE - COOKS.COM
From cooks.com
ITALIAN CREAM SHEET CAKE - 12 TOMATOES
From 12tomatoes.com
ITALIAN COCONUT CREAM CAKE - RECIPES - PAGE 7 | COOKS.COM
From cooks.com
ITALIAN COCONUT CREAM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST ITALIAN CREAM CAKE - MOORE OR LESS COOKING
From mooreorlesscooking.com
ITALIAN CREAM CAKE - I HEART EATING - I HEART RECIPES
From ihearteating.com
EASY DECADENT 3-LAYER ITALIAN CREAM CAKE FROM CAKE MIX
From cakedecorist.com
COCONUT CREAM LAYER CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ITALIAN CREAM CAKE - THE MERCHANT BAKER
From themerchantbaker.com
ITALIAN CREAM CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING - COOKIES & CUPS
From cookiesandcups.com
HOMEMADE COCONUT CAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN CREAM CAKE - PREPPY KITCHEN
From preppykitchen.com
FOUR-LAYER COCONUT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
THREE-LAYER ITALIAN COCONUT CREAM CAKE - PLAIN.RECIPES
From plain.recipes
ITALIAN RECIPE: ITALIAN FOUR-LAYER COCONUT CREAM CAKE BY FAYLO – …
From redcipes.com
CARAMEL ITALIAN CREAM CAKE - LEMONSFORLULU.COM
From lemonsforlulu.com
ITALIAN FOUR-LAYER COCONUT CREAM CAKE RECIPE REVIEWS – REDCIPES
From redcipes.com
ITALIAN CREAM CAKE - SUGAR SPUN RUN
From sugarspunrun.com
COCONUT ITALIAN CREAM CAKE RECIPES - STEVEHACKS
From stevehacks.com
ITALIAN FOUR-LAYER COCONUT CREAM CAKE | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love