Italian Cream Sheet Cake
This Italian Cream Sheet Cake recipe is going to take your sheet cake to a whole new level. A sweet vanilla base cake that is sweetened with coconut with pecans and topped with a fluffy cream cheese frosting, Italian Cream Cake is a decadent treat everyone will love.
Prep Time15 minutes mins
Cook Time17 minutes mins
Total Time32 minutes mins
Course: Dessert
Cuisine: American
Keyword: Italian Cream Cake
Servings: 12
Calories: 894kcal
Frosting
- 1 C unsalted butter softened
- 8 oz cream cheese softened
- 4 C powder sugar
- 1 tsp vanilla extract
- 1 C toasted coconut
- 1 C pecans chopped
Preheat oven to 350 degrees and grease the a 9x13 baking dish
In a medium bowl, whisk together the flour, baking soda, and salt
In a large mixing bowl, beat together the butter and sugar until light and fluffy
Beat in the eggs one at a time until combined
Beat in the vanilla
Alternate between the dry ingredients and the buttermilk and gradually mix until combined
Fold in the Coconut and pecans
Pour into the baking dish and bake for 17-22 minutes or until a toothpick comes out clean
Remove and allow to cool
Frosting directions
Using a standing mixer, beat together all ingredients except for the coconut and pecans.
Beat together combined and smooth
Spread evenly on top of the cake
Top with toasted coconut and pecans
Enjoy!
Calories: 894kcal | Carbohydrates: 99g | Protein: 10g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 182mg | Sodium: 310mg | Potassium: 254mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1220IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg