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Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, and then add the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
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Stir in the shredded coconut and chopped nuts.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a mixing bowl, beat the softened cream cheese and 1/4 cup softened butter until creamy and smooth.
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Gradually add the powdered sugar and vanilla extract, and beat until well combined.
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Place one cake layer on a serving plate and spread a layer of the cream cheese frosting over the top.
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Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
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Optional: Garnish the cake with additional shredded coconut and chopped nuts.
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Chill the cake in the refrigerator for at least an hour before serving.
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Enjoy your delicious Italian Cream Cheese Cake!
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