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Italian Coconut Cream Cake

Italian baked goods are some of the best treats on the planet. If you're a fan of European sweets, you won't be able to resist this deliciously decadent Italian Coconut Cream Cake. With shredded coconut and chopped pecans in the mix, this heavenly Italian cake recipe is one that will make your guests take notice as soon as they bite into it. It's one of those recipes for cake that's impossible to say no to, with its wonderful combination of creamy flavor and fluffy texture. You're sure to fall in love with this coconut cake recipe at first bite!

  • 2 cups sugar
  • 1 stick butter
  • 5 egg yolks
  • 1/2 cup shortening
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup pecans, chopped
  • 2 cups shredded coconut
  • 1 teaspoon vanilla
  • 5 egg whites, stiffly beaten
  1. Preheat oven to 350 degrees F.
  2. Cream together sugar, butter, egg yolks and shortening.
  3. Add flour, baking soda, buttermilk, pecans, coconut and vanilla. Stir to blend well.
  4. Gently fold beaten eggs whites into mixture. Pour into three 8" greased and floured pans.
  5. Bake for 25-35 minutes.


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Why is there only a partial recipe. There is suppose to be a filing between the layers & on the top. Are people to guess what kind & the recipe for the filling. Its nice bkerr45907 0920372 stated cream cheese icing but there is still no recipe. I think the cream cheese needs to be made with Mascarpone Italian cream cheese & heavy cream whipped etc. Please when a recipe is given make sure it includes the entire recipe otherwise don't print.

what icing did you use for the cake?

I have made this cake for many years and it is to be frosted with cream cheese icing. It is one of my favorite cakes next to red velvet cake.

Are the three layers meant to be filled and frosted?


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