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Italian Cream Cake
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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 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: Italian Cream Cake
Servings: 12
Calories: 894kcal
Author: Jill


  • 1 C unsalted butter softened
  • 2 C flour
  • 2 C sugar
  • 5 large eggs
  • 1 tsp baking soda
  • ¼ tsp kosher salt
  • 1 C buttermilk
  • 2 tsp vanilla extract
  • 1 C shredded coconut
  • 1 C pecans chopped


  • 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