Italian Four-Layer Coconut Cream Cake
Indulge in the perfect blend of creamy coconut and moist Italian sponge layers with this show-stopping dessert.
Servings: 12 slices
Ingredients
- 1 package white cake mix
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 cup sweetened shredded coconut
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) container whipped topping
- 1 cup flaked coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter by mixing the cake mix, eggs, milk, and vegetable oil in a large bowl. Beat until smooth.
- Fold in the sweetened shredded coconut. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
- Fold in whipped topping until fully incorporated.
- Assemble the cake by slicing each layer in half horizontally to create four layers.
- Spread frosting between each layer and on top of the cake. Sprinkle toasted coconut over the top.
- Refrigerate for at least 1 hour before serving.