How to Make Italian Cake with Coconut Cream Cheese Frosting - A Step-by-Step Guide

Italy is known for its delicious cuisine, and one of the most beloved aspects of Italian food is the desserts. From tiramisu to cannoli, Italian sweets are a decadent and satisfying indulgence. One particular dessert that stands out is the Italian Cake with Coconut Cream Cheese Frosting. This delectable treat is a perfect combination of light and airy cake with the rich and creamy frosting, creating a truly irresistible dessert experience.

The cake itself is a moist and fluffy vanilla...

Read more

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

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 40 mins
  • Servings: 24
  • Yield: 1 9-inch layer cake

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

    616 cal.

    • Total Fat: 31g
    • Saturated Fat: 17g
    • Cholesterol: 100mg
    • Sodium: 211mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 2g
    • Total Sugars: 72g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 130mg