A delightful Italian-inspired coconut cream cake with a hint of raspberry, perfect for celebrations.
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
Greasing the pans ensures the cake layers release easily after baking.
In a small bowl, mix the buttermilk with the baking soda and set aside.
This mixture helps the cake rise and stay fluffy.
In a large bowl, cream together the butter, shortening, sugar, and vanilla extract until fluffy.
Creaming incorporates air, which is essential for a light cake texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually ensures a smooth batter.
Mix in the buttermilk mixture and then gradually add the flour mixed with baking powder. Beat until just combined.
Avoid overmixing to prevent a dense cake.
Fold in the flaked coconut.
Folding gently preserves the airiness of the batter.
Divide the batter evenly among the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling completely prevents the frosting from melting.
Spread half of the raspberry preserves on one cake layer, top with the second layer, and spread the remaining preserves. Place the third layer on top.
Using an offset spatula helps spread the preserves evenly.
For the frosting, beat the cream cheese, butter, vanilla extract, and half-and-half until smooth. Gradually add the confectioners' sugar and beat until fluffy. Mix in the coconut.
Adjust the consistency by adding more cream or sugar as needed.
Frost the top and sides of the cake with the prepared frosting. Sprinkle additional coconut on top for decoration.
Chilling the cake briefly before frosting helps the layers stay firm.
Slice and serve your beautiful Italian Coconut Cream Cake with Raspberry Layers. Enjoy!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
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