An irresistible Italian cream cake recipe featuring a tender coconut cake topped with a rich cream cheese coconut frosting and chopped nuts.
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
767 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Combine buttermilk and baking soda together in a small bowl; set aside.
Step 2
Beat 1/2 cup butter, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup flaked coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes; transfer to a wire rack and let cool completely, about 20 to 25 minutes.
Step 4
Meanwhile, beat cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in chopped walnuts and 1 cup flaked coconut. Spread frosting between the layers and on top and sides of cooled cake.
