Three-Layer Italian Coconut Cream Cake
Coconut is commonly used in Italian desserts to add a tropical twist to traditional recipes.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Three-Layer Italian Coconut Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract. Gradually mix in the dry ingredients until just blended. Fold in the shredded coconut.
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Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
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In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut extract, continuing to whip until stiff peaks form.
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Place one cake layer on a serving plate and spread a layer of whipped cream on top. Repeat with the remaining layers. Frost the sides and top of the cake with the remaining whipped cream. Sprinkle toasted coconut flakes over the top.
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Refrigerate for at least 1 hour before serving. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 54g18%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
