For a richer flavor, consider toasting the shredded coconut lightly before adding it to the batter and for garnish. Ensure all ingredients, especially butter and cream cheese, are at room temperature for a smoother, creamier frosting. If buttermilk is not available, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. To prevent the cake layers from sticking, line the bottom of the cake pans with parchment paper rounds.
Italian Four-Layer Coconut Cream Cake
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PREP TIME35 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 40 mins
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SERVING24 People
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VIEWS12
An exquisite four-layer coconut cream cake that will redefine your perception of coconut desserts. This cake features a delicate balance of walnuts and coconut in the batter, complemented by a luscious cream cheese frosting and generous layers of coconut.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol70 mg
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Fiber2 g
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Protein5 g
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Saturated Fat14 g
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Sodium164 mg
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Sugar36 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans. (Prep time: 10 minutes)
02
Step
15 mins
In a large bowl, combine sugar, butter, shortening, and egg yolks. Beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract. (Mixing time: 15 minutes)
03
Step
10 mins
In a separate glass, metal, or ceramic bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter. Divide the batter evenly among the prepared cake pans. (Folding time: 10 minutes)
04
Step
1 hrs 10 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen the cakes. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. (Bake time: 35 minutes, Cooling time: 35 minutes)
05
Step
15 mins
While the cakes are cooling, prepare the icing. In a large bowl, combine cream cheese, butter, and vanilla extract. Beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until fully incorporated. (Icing time: 15 minutes)
06
Step
20 mins
Once the cakes are completely cool, spread icing generously on the top of each cake layer and sprinkle with coconut. Stack the cakes to create four layers, using toothpicks or wooden skewers to secure the structure. Spread the remaining icing on the top and sides of the cake and sprinkle liberally with more coconut. (Assembly and decorating time: 20 minutes)
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RECIPE REVIEWS
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Elenora Batzglover
Jun 7, 2025This cake was a showstopper at our family gathering! Everyone raved about the moist texture and the perfect balance of coconut and walnut flavors.
Christiana Thiel
Jun 5, 2025I'm not usually a fan of coconut cake, but this recipe changed my mind. The cream cheese frosting is divine, and the cake is surprisingly light and airy.
Tre Hartmann
Jun 3, 2025The instructions were clear and easy to follow, even for a novice baker like myself. The cake turned out beautifully and tasted even better than it looked!