Description
Italian Cream Sheet Cake is a rich and moist dessert combining sweetened shredded coconut, chopped pecans, and a fluffy cake base topped with luscious cream cheese frosting. It offers a delightful mix of textures and flavors that bring a comforting, classic feel to any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Additional shredded coconut and chopped pecans for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 18×13 inch baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add egg yolks to the butter mixture, one at a time, beating well. Mix in buttermilk and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in shredded coconut and chopped pecans using a spatula.
- In a clean bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool for 10 minutes in the pan, then fully on a wire rack.
- Prepare frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Once the cake is cool, spread frosting over the top. Garnish with extra coconut and pecans. Slice and serve.
Notes
- Let the cake cool completely before frosting to avoid melting the cream cheese icing.
- For a nut-free version, omit pecans and add extra coconut or a different topping.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Italian cream cake, sheet cake, coconut cake, pecan cake, cream cheese frosting, Italian dessert