Three Layer Italian Coconut Cream Cake
Indulge in the perfect balance of tropical sweetness and fluffy decadence with this Three Layer Italian Coconut Cream Cake. Featuring tender layers of moist cake infused with shredded coconut, this recipe brings together a symphony of textures and flavors. The rich, tangy cream cheese frosting—enhanced with coconut milk and a hint of coconut extract—pairs beautifully with the delicate sweetness of the cake. Toasted shredded coconut adds a finishing touch, providing a satisfying crunch and a gorgeous presentation. Ideal for special occasions, this show-stopping dessert is easy to make yet elegant enough to impress any crowd. With its tropical flair and luxurious frosting, this coconut cream cake is destined to become a favorite at your next gathering.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 3 cups cake flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoons coconut extract
- 0.5 cups toasted shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, until fully incorporated.
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture in three batches, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract and the sweetened shredded coconut until evenly distributed.
Divide the batter equally among the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and powdered sugar together in a large bowl until smooth and fluffy.
Mix in the coconut milk and coconut extract until well combined.
To assemble, place one cake layer on a serving platter and spread a generous amount of frosting over the top.
Repeat with the second and third layers, frosting the top and sides of the cake evenly.
Sprinkle the toasted shredded coconut over the top and, if desired, press some onto the sides of the cake for added decoration.
Refrigerate the cake for at least 1 hour before serving to set the frosting. Serve chilled or at room temperature.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 79.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
