Italian Four-Layer Coconut Cream Cake Recipe
A delicious and rich Italian four-layer coconut cream cake that's perfect for any occasion.
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Ingredients
Cake Ingredients
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1 cup sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
- In a large bowl, cream together the sugar and 1 cup butter until light and fluffy. Add the eggs one at a time, beating well with each addition.
- In another bowl, sift together the flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla, 1 cup coconut, and pecans.
- Pour batter into prepared pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: In a large bowl, combine cream cheese, ½ cup butter, and 1 teaspoon vanilla. Beat until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Spread frosting between layers and on top and sides of cake. Sprinkle toasted coconut on top.
Nutritional Value
Calories: 650kcal | Carbohydrates: 80g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 120mg | Sodium: 350mg | Potassium: 150mg | Fiber: 2g | Sugar: 60g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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