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    You are in: Home / Italian / Three-Layer Italian Coconut Cream Cake Recipe
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    Three-Layer Italian Coconut Cream Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Kittencalskitchen's Note:

    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)

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    Units: US | Metric




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

    Ratings & Reviews:

    • on January 11, 2010


      This cake is a major home run. It works best with 8" pans and I purchased a set of (3) foil pans at Walmart that worked beautifully. The frosting is perfect for three 8" pans. Kittencal is correct by saying this cake is best prepared the day before. However, I served it 6 hours after frosting. The raspberry filling is amazingly good! This cake is a show stopper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2009


      Awsome and delicious. Everyone was impressed with this cake. Thanks Kitten you always come through for me when I need a great recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2008


      Made this cake for Thanksgiving, it was delicious. Everyone thought it looked and tasted like a cake from a fancy bakery.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Three-Layer Italian Coconut Cream Cake

    Serving Size: 1 (236 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 844.4
    Calories from Fat 342
    Total Fat 38.0 g
    Saturated Fat 21.1 g
    Cholesterol 151.3 mg
    Sodium 401.4 mg
    Total Carbohydrate 120.3 g
    Dietary Fiber 1.6 g
    Sugars 94.4 g
    Protein 7.6 g

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