Italian Four-Layer Coconut Cream Cake Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.

Combine sugar butter shortening and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour coconut buttermilk walnuts baking soda and vanilla extract.

Beat egg whites in a glass metal or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool about 30 minutes.

While the cakes are cooling combine cream cheese butter and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.

Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.