Italian Cream Sheet Cake
This Italian Cream Sheet Cake is a moist and delicious dessert packed with shredded coconut, crunchy pecans, and topped with a tangy cream cheese frosting. It's perfect for any occasion, from family dinners to celebrations!
Ingredients
- Cake Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- Frosting Ingredients:
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ cup toasted coconut for garnish
- ½ cup chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray. Dust lightly with flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually alternate between adding the dry ingredients and buttermilk to the butter mixture. Mix until just combined.
- Fold in the shredded coconut and chopped pecans gently.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, and mix until fluffy. Stir in the vanilla extract.
- Spread the frosting evenly over the cooled cake. Top with toasted coconut and chopped pecans for garnish.
- Slice, serve, and enjoy!
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- To freeze, slice the cake into portions, wrap them tightly in plastic wrap, and store in a freezer bag for up to 3 months.
- For toasting the coconut and pecans, spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally.