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.
Servings: 12
Calories: 894kcal
Ingredients
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 2 cups sugar
- 5 large egg yolks
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup buttermilk
- 2 teaspoon vanilla extract
- 5 large egg whites beaten until fluffy
- 1/2 cup shredded coconut
- 1 cup pecans chopped
Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3-4 cups powder sugar
- 1 teaspoon vanilla extract
- 1 cup toasted coconut for topping
- 1 cup chopped pecans for topping
Instructions
- 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 30-35 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!
Nutrition
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