Coconut Italian Cream Cake

Name: Coconut Italian Cream Cake
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
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; 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

6 steps

Prep:50minCook:20min

Updated at: Fri, 10 Nov 2023 13:50:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories637.4 kcal (32%)

Total Fat34.7 g (50%)

Carbs77.6 g (30%)

Sugars63.2 g (70%)

Protein6.6 g (13%)

Sodium229.4 mg (11%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

5eggs

large, separated

1 cupbutter

softened

1 ⅔ cupssugar

1 ½ teaspoonsvanilla extract

2 cupsall-purpose flour

¾ teaspoonbaking soda

½ teaspoonsalt

1 cupbuttermilk

1 cupssweetened shredded coconut

1 cupchopped pecans toasted

Frosting

12 ouncescream cheese

softened

6 tablespoonsbutter

softened

2 ¼ teaspoonsvanilla extract

5 cupsconfectioners' sugar

3 tablespoonsheavy whipping cream

½ cupchopped pecans toasted

¼ cupcoconut

toasted, sweetened, shredded, optional

Instructions

Step 1

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Step 2

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.

Step 3

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 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.

Step 4

With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Step 5

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 side of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Step 6

Editor's Note: To toast pecans and coconut, spread one ingredient at a time in a 15x10x1-in. baking pan. Bake each pan at 350° for 5-10 minutes or until lightly browned, stirring occasionally.