This Italian cream cake is my aunt’s recipe. It is both famous and infamous in our family. It’s absolutely irresistible!
PREPARATION TIME
Ingredients
Coconut Cake:
1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 large eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
Cream Cheese Frosting:
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
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 pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
Make the frosting (while cakes are cooling): Beat cream cheese, butter, 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 walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.
Nutrition Facts (per serving)
| 767 | Calories |
| 40g | Fat |
| 98g | Carbs |
| 8g | Protein |
