Name: Italian Cream Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 5 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup buttermilk, room temperature; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (for topping); 1/4 cup shredded coconut (optional for topping)

Description

Indulge in this delightful Italian Cream Sheet Cake, a moist and flavorful dessert featuring coconut and pecans, all topped with a rich cream cheese frosting. Perfect for celebrations or family gatherings, this easy sheet pan version delivers all the traditional flavors of classic Italian cream cake. Make it today and impress your guests with this crowd-pleasing treat!

Ingredients

Cake:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

5 large eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk, room temperature

1 cup sweetened shredded coconut

1 cup chopped pecans

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (for topping)

1/4 cup shredded coconut (optional for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in shredded coconut and chopped pecans.
Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract.
Spread the cream cheese frosting over the cooled cake. Sprinkle with chopped pecans and additional shredded coconut, if desired.
Slice and serve. Store leftovers in the refrigerator.

Notes

For best results, use room temperature ingredients.

You can substitute pecans with walnuts or chocolate chips.

This cake can be made ahead of time and stored in the refrigerator.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 12 servings
Calories: 450 kcal