Three-Layer Italian Coconut Cream Cake

Ingredients

CAKE

• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white 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)

FROSTING

• 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

Directions

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).