Italian Cream Sheet Cake

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When it comes to feeding a crowd, dessert can often be the most daunting task. But with the right recipe, it becomes a breeze! Our Italian Cream Sheet Cake is the perfect solution, serving up to 20 people with ease. While we’re not entirely sure what makes this cake ‘Italian,’ we do know that its combination of traditional cake ingredients with coconut and pecans makes it exceptionally delicious.

Why You’ll Love This Recipe

This cake is incredibly moist and flavorful, thanks to the perfect blend of butter, eggs, and buttermilk. The addition of pecans and coconut gives it a unique taste that will have you coming back for more. Plus, with its easy preparation and large serving size, it’s perfect for family gatherings or parties.

Kitchen Equipment You’ll Need

• Jelly roll baking sheet
• Mixing bowls
• Whisk
• Electric mixer
• Spatula

Ingredients

Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups all-purpose flour
• 2 cups sugar
• 5 eggs
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon shredded coconut
• 1 cup pecans, roughly chopped

Icing:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup pecans, roughly chopped
• 1/4 teaspoon salt

Step-by-step Instructions

1. Preheat your oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking soda, and salt, then set aside.
3. In a large bowl or mixer, cream together the butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
4. Add the eggs one at a time, beating until fully incorporated, then mix in the vanilla extract.
5. Alternate between adding the flour mixture and buttermilk to the cake mixture, starting and ending with the dry ingredients. Mix until just incorporated.
6. Gently fold in the coconut and pecans.
7. Pour the batter into the greased baking sheet and spread evenly.
8. Bake in the oven for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let cool.
9. To make the frosting, cream together butter and cream cheese in a large bowl or mixer for 3-4 minutes, or until fluffy.
10. Gradually add in the powdered sugar and salt, mixing until combined, then beat in the vanilla extract and shredded coconut.
11. Frost the cooled cake and top with chopped pecans. Slice, serve, and enjoy!

Tips for Success

• Ensure your butter and cream cheese are at room temperature for a smooth frosting.
• Don’t overmix the batter; mix until ingredients are just combined to maintain a tender cake texture.

Additional Tips and Variations

If you’re not a fan of both coconut and pecans, feel free to use just one of them in the cake or as a garnish. This recipe is flexible, so adapt it to your taste!

Nutritional Highlights (Per Serving)

This cake is rich and indulgent, perfect for special occasions. While it’s not a low-calorie dessert, the balance of flavors makes it worthwhile!

Frequently Asked Questions (FAQ)

• Can I make this cake in advance? Yes, you can bake the cake a day in advance and frost it on the day of serving.
• What if I don’t have a jelly roll baking sheet? You can use a standard baking sheet, but adjust the cooking time as needed.

Conclusion

We hope you give this Italian Cream Sheet Cake a try for your next gathering. It’s a delightful dessert that’s sure to impress your guests. Let us know how it turns out and share your experience in the comments below!

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