Italian Cream Sheet Cake
This Italian Cream Sheet Cake is rich, moist, and bursting with coconut and pecans. Topped with luscious cream cheese frosting, it’s a perfect dessert for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk if needed for consistency
- 1/2 cup chopped pecans for garnish
Instructions
Preheat & Prepare:
- Preheat oven to 350°F. Grease a baking pan.
Mix Dry Ingredients:
- Combine flour, baking soda, and salt.
Cream Butter & Sugar:
- Beat butter, shortening, and sugar until fluffy.
Add Eggs:
- Mix in egg yolks one at a time, then vanilla.
Alternate Mixing:
- Add dry ingredients and buttermilk alternately.
Fold In:
- Stir in coconut and pecans. Beat egg whites until stiff peaks form, then fold in gently.
Bake:
- Pour batter into the pan and bake for 25–30 minutes. Let cool.
Make Frosting:
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Frost & Garnish:
- Spread frosting over the cooled cake and sprinkle with pecans.