COCONUT BISCOTTI RECIPES

Name: Coconut Italian Cream Cake
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 16 servings.
Cuisine: Europe, Italian
Ingredients: 5 large eggs, separated; 1 cup butter, softened; 1-2/3 cups sugar; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1-1/3 cups sweetened shredded coconut; 1 cup chopped pecans, toasted; FROSTING:; 12 ounces cream cheese, softened; 6 tablespoons butter, softened; 2-1/4 teaspoons vanilla extract; 5-2/3 cups confectioners' sugar; 3 to 4 tablespoons heavy whipping cream; 1/2 cup chopped pecans, toasted; 1/4 cup toasted sweetened shredded coconut, optional

COCONUT ITALIAN CREAM CAKE RECIPE: HOW TO MAKE IT

Coconut Italian Cream Cake Recipe: How to Make It image

I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

5 large eggs, separated
1 cup butter, softened
1-2/3 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted sweetened shredded coconut, optional

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, FatContent 36g fat (18g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 82g carbohydrate (68g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

COCONUT ITALIAN CREAM CAKE RECIPE: HOW TO MAKE IT

Coconut Italian Cream Cake Recipe: How to Make It image

I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

5 large eggs, separated
1 cup butter, softened
1-2/3 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted sweetened shredded coconut, optional

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

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