Three-Layer Italian Coconut Cream Cake

food.com

Lynn Finn

subheading: 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)

subheading: 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

Directions at food.com

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