Italian Coconut Cake

This fluffy moist Italian Coconut Cake is made with toasted pecans, shredded coconut, and tangy buttermilk, and ready in 55 minutes. Slicing into the tall cake reveals a tender crumb speckled with nuts beneath a thick layer of cream cheese frosting. I love making this rich dessert for Sunday family dinners.

Why This Classic Works

I used to struggle with dense cakes until I learned the importance of separating eggs for this batter. Whipping the whites separately creates an incredibly light structure that holds up the heavy coconut and pecans.

The tanginess of the buttermilk balances the sweet cream cheese frosting perfectly. I once tried skipping the buttermilk, and the result was far too heavy.

Italian Coconut Cake Ingredients

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (for garnish)

How To Make Italian Coconut Cake

1. Prepare the pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
2. Mix the wet ingredients: In a large bowl, beat the butter, oil, and sugar together until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract.
3. Combine dry and wet: Whisk the flour and baking soda together. Alternate adding this mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
4. Fold in the mix-ins: Gently stir in the shredded coconut and chopped pecans until just evenly distributed through the batter.
5. Whip the egg whites: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter to keep it light.
6. Bake the cakes: Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy and spreadable.
8. Frost the cake: Once the cakes are completely cool, spread a thick layer of frosting between the layers, then frost the top and sides. Press additional shredded coconut onto the sides for garnish.

Recipe Tips

• Room temperature ingredients: Using softened butter and room temperature eggs ensures the batter emulsifies properly without separating.
• Whip whites properly: Make sure your bowl is completely clean before whipping the egg whites. Any grease will prevent them from forming stiff peaks.
• Toast the nuts: Lightly toasting the chopped pecans before adding them to the batter enhances their nutty flavor against the sweet coconut.
• Cool completely: Never rush the frosting process. Applying cream cheese frosting to a warm cake will cause it to melt and slide off.

What To Serve With Italian Coconut Cake

Serve this rich cake with a strong shot of dark espresso or a bold Italian roast coffee. A scoop of simple vanilla bean gelato also pairs beautifully with the nutty, tropical flavors.

How To Store

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, let individual slices sit at room temperature for 15 minutes to soften the frosting.

FAQs

Can I use unsweetened coconut?

Yes, unsweetened coconut works well if you prefer a slightly less sweet cake. Keep in mind that sweetened coconut provides better moisture.

Can I bake this in a 9×13 inch pan?

You can bake this in a 9×13 inch pan at 350°F for about 40 to 45 minutes.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early. It can also occur if the egg whites were deflated while folding them into the batter.

Can I freeze this cake?

You can wrap the unfrosted cake layers tightly in plastic wrap and freeze them for up to 3 months. Thaw overnight in the fridge before frosting.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 68g
• Protein: 6g

Try More Recipes:

• Italian Lemon Olive Oil Cake
• Italian Sheet Cake Recipe
• Easy Italian Orange Ricotta Cake Recipe

Italian Coconut Cake

Recipe by Paula

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Fluffy moist Italian Coconut Cake features shredded coconut, buttermilk, and pecans in just 55 minutes. This comforting layered dessert is a brilliant weekend baking project.

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

• 1 1/2 cups granulated sugar

• 5 large eggs, separated

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup buttermilk

• 1 cup sweetened shredded coconut

• 1/2 cup finely chopped pecans

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup shredded coconut (for garnish)

Directions

• 1. Prepare the pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
• 2. Mix the wet ingredients: In a large bowl, beat the butter, oil, and sugar together until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract.
• 3. Combine dry and wet: Whisk the flour and baking soda together. Alternate adding this mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
• 4. Fold in the mix-ins: Gently stir in the shredded coconut and chopped pecans until just evenly distributed through the batter.
• 5. Whip the egg whites: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter to keep it light.
• 6. Bake the cakes: Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• 7. Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy and spreadable.
• 8. Frost the cake: Once the cakes are completely cool, spread a thick layer of frosting between the layers, then frost the top and sides. Press additional shredded coconut onto the sides for garnish.