Lemon Filling, and Italian Cream Cake with Cream Cheese Icing for Bre, TN

Hi Bre:-) I have not tried either of the first two recipes but they were tried and posted by two excellent cooks who contribute recipes here at recipelink. The third recipe is one that I have made and tried. While it does have coconut in it, it isn't called a Coconut Cake as such. I do know that it's delicious:-)

COCONUT LAYER CAKE WITH COCONUT-CREAM CHEESE FROSTING
previously posted and tried by Pam, FL

2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
2 sticks softened butter
1 cup sweetened cream of coconut*
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
4 cups shredded coconut (I used 2 cups)

Whisk first 4 dry ingredients in a separate bowl, combining well. With mixer, beat sugar, butter and cream of coconut until combined. Add eggs, then add vanilla. Add dry ingredients, alternating with buttermilk.

Pour batter into two 9-inch (I used 10-inch) greased and floured pans, then bake at 350 degrees for 40 to 45 minutes, or until cake tests done.

After cakes are cooled prepare frosting (recipe below). Frost the bottom layer of the cake, sprinkling with coconut, then add second layer. Frost entire cake, then sprinkle entire surface and sides of cake with coconut.

FROSTING:
1 (8oz) pkg. cream cheese, softened
1 stick softened butter
1/4 to 1/2 cup cream of coconut (depends on consistency)
1 tsp vanilla
1 (1-lb) box powdered sugar

Beat cream cheese and butter until fluffy. Add remaining ingredients, beating until well-mixed.

*Note: Use Coco Lopez brand sweetened cream of coconut found in the mixed drinks section. Buy a 15 oz. can, and use for both cake and frosting.

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AWESOME COCONUT CAKE
previously posted and tried by Gina, FL

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe’s best customers. To make this recipe, you’ll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.

CAKE:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lopez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
CREAM CHEESE FROSTING:
8-ounce package Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco Lopez)*
1 teaspoon vanilla extract

Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

LEMON FILLING:
juice and grated rind of 2 lemons
1 cup sugar
2 eggs, beaten
2 Tbsp. butter, melted
Put all the ingredients above into a double boiler, stir over simmering water until thickened about 20 min. Chill.

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Spread some Lemon Filling over, don't go to the edges. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

While this is not exactly a coconut cake, it is one that I have made and it is delicious:-)

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ITALIAN CREAM CAKE
Source: The Cotton Country Collection Cookbook by The Junior Charity League of Monroe, Louisiana

CAKE:
2 cups sugar
1/2 cup canola oil
1 stick (1/2 cup) butter
5 eggs, separated
1 cup buttermilk
1 tsp. baking soda
2 cups flour
1 cup shredded coconut
1/2 cup nuts, chopped (I use pecans)
1 tsp. vanilla
ICING:
1 (8 oz.) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 box powdered sugar
1/2 cup nuts (pecans), chopped fine
1 tsp. vanilla

CAKE:
Cream sugar, oil, and butter. Add egg yolks, one at a time, beating after each addition.

Stir baking soda into buttermilk.

Add sifted flour into batter, alternating with buttermilk mixture. Add coconut chopped nuts, and vanilla.

Beat egg whites and fold into mixture. Pour into a greased and floured 9x13 inch cake pan or three 8 or 9 inch layer cake pans.

Bake at 325 degrees F for 45 minutes. Cool and ice.

ICING:
Beat cream cheese and butter. Add powdered sugar, nuts, and vanilla. Continue to beat until of spreading consistency.