Italian Creme Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fold in Coconut

Gently fold in the coconut flakes into the batter until evenly distributed.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove from the oven and allow cakes to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Beat the Cream Cheese and Butter

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add Powdered Sugar and Vanilla

Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.

Frost the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Decorate with Coconut

Sprinkle the remaining coconut flakes on top of the frosted cake for decoration.