If you’re a fan of desserts that are both sweet and nutty, then you’re in for a treat with this Italian Cream Sheet Cake. The cake features a moist and tender crumb with a subtle hint of shredded coconut, while the icing is creamy and nutty with pecans adding a delightful crunch. This cake is perfect for any occasion, be it a family gathering, a birthday party, or just a sweet indulgence.
This Italian Cream Sheet Cake is a staple dessert in my household. My husband loves this cake so much that he even requests it for his birthday every year. I still remember the first time I made this cake for him; he was blown away by the flavor combination of coconut and pecans. Since then, I’ve made this cake countless times, and every time it’s a hit with our family and friends. The best part is that it’s easy to make and can be whipped up in no time, making it perfect for last-minute entertaining.
Why This Italian Cream Sheet Cake Is a Must-Try
- The combination of shredded coconut and chopped pecans adds a unique flavor and texture to the cake, making it a standout dessert.
- The icing is rich and creamy, thanks to the cream cheese and butter combination, and has a delightful nuttiness from the pecans.
- The cake is easy to make, with simple ingredients that are readily available in your pantry.
- This recipe yields a large sheet cake, making it perfect for feeding a crowd or for leftovers throughout the week.
Ingredients:
Cake:
- 454 g (2 cups or 4 sticks) unsalted butter, room temperature
- 240 g (2 cups) all-purpose flour
- 400 g (2 cups) sugar
- 5 large eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 240 ml (1 cup) buttermilk
- 2 tsp vanilla extract
- 20 g (1 tbsp) shredded coconut
- 115 g (1 cup) pecans, roughly chopped
Icing:
- 454 g (2 cups or 4 sticks) unsalted butter, room temperature
- 226 g (8 oz.) cream cheese, room temperature
- 360-480 g (3-4 cups) powdered sugar
- 1 tsp vanilla extract
- 20 g (1 tbsp) shredded coconut
- 115 g (1 cup) pecans, roughly chopped
- 1/4 tsp salt
Directions:
- Preheat the oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a large bowl or mixer, cream together the butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
- Add the eggs and beat until fully incorporated, then mix in the vanilla extract.
- Beginning and ending with the dry ingredients, alternate between adding the flour mixture and buttermilk mixture to the cake mix, mixing until just incorporated.
- Fold in the shredded coconut and chopped pecans, then pour the batter into the greased baking sheet.
- Place in the oven and bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool.
- To make the icing, cream the butter and cream cheese together in a large bowl or mixer for 3-4 minutes, or until fluffy.
Italian Cream Sheet Cake
Ingredients
Cake:
- 454 g 2 cups or 4 sticks unsalted butter, room temperature
- 240 g 2 cups all-purpose flour
- 400 g 2 cups sugar
- 5 large eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 240 ml 1 cup buttermilk
- 2 tsp vanilla extract
- 20 g 1 tbsp shredded coconut
- 115 g 1 cup pecans, roughly chopped
Icing:
- 454 g 2 cups or 4 sticks unsalted butter, room temperature
- 226 g 8 oz. cream cheese, room temperature
- 360-480 g 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 20 g 1 tbsp shredded coconut
- 115 g 1 cup pecans, roughly chopped
- 1/4 tsp salt
Instructions
- Preheat the oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a large bowl or mixer, cream together the butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
- Add the eggs and beat until fully incorporated, then mix in the vanilla extract.
- Beginning and ending with the dry ingredients, alternate between adding the flour mixture and buttermilk mixture to the cake mix, mixing until just incorporated.
- Fold in the shredded coconut and chopped pecans, then pour the batter into the greased baking sheet.
- Place in the oven and bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool.
- To make the icing, cream the butter and cream cheese together in a large bowl or mixer for 3-4 minutes, or until fluffy.