Three-Layer Italian Coconut Cream Cake

By cnash

This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white shortening
• 1 tablespoon pure vanilla extract
• 2 cups sugar
• 5 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup soft flaked coconut, plus more
• soft flaked coconut, to sprinkle on the top of the cake after frosting
• 1 1/2 cups raspberry preserves, divided (or use as much as desired)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1 teaspoon coconut extract (or use 2 teaspoons vanilla)
• 2 tablespoons half-and-half cream
• 3 1/2 cups sifted confectioners' sugar (must be sifted)
• 1 cup soft sweetened flaked coconut

Details

Servings 1
Preparation time 30mins
Cooking time 60mins
Adapted from italian.food.com

Preparation

Step 1

1 Set oven to 350 degrees F. 2 Grease three 9-inch round cake pans. 3 For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside. 4 In a large bowl cream the butter and shortening with sugar and vanilla until fluffy. 5 Add in eggs and the buttermilk/soda mixture; beat until well combined. 6 In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined. 7 Mix in 1 cup coconut. 8 Divide into prepared baking pans. 9 Bake for about 30-35 minutes or until the cakes test done. 10 Allow to cool in pans then remove to a wire rack/s to cool completely. 11 Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less). 12 Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves. 13 Top with remaining third cake layer. 14 For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined. 15 Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy. 16 Mix in 1 cup coconut. 17 Spread on top and sides of the cooled cake. 18 Sprinkle flaked coconut over the top of the cake (use as much as desired).