Three-Layer Italian Coconut Cream Cake - cooking recipe

Ingredients

CAKE
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white shortening
1 tablespoon pure vanilla extract
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup soft flaked coconut, plus more
soft flaked coconut, to sprinkle on the top of the cake after frosting
1 1/2 cups raspberry preserves, divided (or use as much as desired)
FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 teaspoon coconut extract (or use 2 teaspoons vanilla)
2 tablespoons half-and-half cream
3 1/2 cups sifted confectioners' sugar (must be sifted)
1 cup soft sweetened flaked coconut

Preparation

Set oven to 350 degrees F.
Grease three 9-inch round cake pans.
For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
Add in eggs and the buttermilk/soda mixture; beat until well combined.
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
Mix in 1 cup coconut.
Divide into prepared baking pans.
Bake for about 30-35 minutes or until the cakes test done.
Allow to cool in pans then remove to a wire rack/s to cool completely.
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
Top with remaining third cake layer.
For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
Mix in 1 cup coconut.
Spread on top and sides of the cooled cake.
Sprinkle flaked coconut over the top of the cake (use as much as desired).