This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Ingredients
Frosting
- 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
Cake
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Step 2
Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Notes:
You can make the cake ahead and store in the fridge or freezer to keep from having a time crunch. I usually like to make sure the cakes are cold before frosting; this makes it easier to get a smooth presentation. If the cake is not very cool, the frosting will melt.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 616 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat17g | 86% |
Cholesterol100mg | 33% |
Sodium211mg | 9% |
Total Carbohydrate84g | 30% |
Dietary Fiber2g | 7% |
Total Sugars72g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium45mg | 3% |
Iron1mg | 7% |
Potassium130mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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