Three-layer Italian Coconut Cream Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup 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

Recipe

• 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).