Italian Cake with Coconut Cream Cheese Frosting

Name: Italian Cake with Coconut Cream Cheese Frosting recipe
Prep time: 35 min
Cook time: 25 min
Yield: 1 9-inch layer cake
Cuisine: Global
Ingredients: 2 cups white sugar; 1 cup unsalted butter, softened; 5 large eggs, separated, divided; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ teaspoon vanilla extract; 1 cup flaked sweetened coconut; 1 ½ cups chopped pecans; 2 (8 ounce) packages cream cheese, softened; 1 cup unsalted butter, softened; 1 teaspoon vanilla extract; 10 cups powdered sugar, or to taste; 2 cups flaked sweetened coconut

by Marie Murphy 2 years ago

0 (0)

25 minutes

615.5 kcal

83.5 g carbs

Share recipe

Description

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Ingredients

2 cups white sugar
1 cup unsalted butter, softened
5 large eggs, separated, divided
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon vanilla extract
1 cup flaked sweetened coconut
1 ½ cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
10 cups powdered sugar, or to taste
2 cups flaked sweetened coconut

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
3. 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.
4. 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.
5. 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.
6. 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.
7. Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.