A Classic Dessert with Southern Charm

If you’re looking for a show-stopping dessert that combines rich flavors, moist cake, and a luscious cream cheese frosting, this Italian Cream Sheet Cake is the perfect choice. This cake is packed with shredded coconut, chopped pecans, and a buttery richness that melts in your mouth. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet treat, this cake is bound to impress.

Why You’ll Love This Recipe

This Italian Cream Sheet Cake is ideal for those who love classic Southern desserts with a twist. Unlike traditional Italian cream cakes, which are often made as layered cakes, this version is baked in a sheet pan for easy serving. It’s perfect for potlucks, family gatherings, and holidays when you need a crowd-pleasing dessert that’s simple to slice and serve.

Who is This Recipe For?

Home bakers looking for a foolproof, beginner-friendly cake
Anyone who loves moist, nutty cakes with a hint of coconut
Fans of classic Southern desserts
Those who need a dessert that feeds a crowd

Let’s dive into the recipe and explore everything you need to know to bake the perfect Italian Cream Sheet Cake.

Ingredients List

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 cup 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

Kitchen Equipment Needed

Jelly roll baking sheet (10×15 inches)
Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Cooling rack

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350º F (177º C) and lightly grease a jelly roll baking sheet with butter or non-stick spray.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the butter and sugar for about 4-5 minutes until it’s fluffy and light in color.

4. Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.

5. Alternate Dry and Wet Ingredients

Begin and end with the flour mixture, alternatively adding it and the buttermilk to your creamed mixture. Mix each addition just until incorporated.

6. Fold in the Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans using a spatula.

7. Bake the Cake

Pour the batter into your prepared baking sheet. Bake in the oven for 17-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool completely.

8. Prepare the Icing

While the cake cools, cream together the butter and cream cheese until fluffy. Gradually add the powdered sugar and salt, then beat in the vanilla extract and shredded coconut.

9. Decorate the Cake

Spread the icing evenly over the cooled cake. Sprinkle with chopped pecans for added texture and flavor.

10. Serve and Enjoy

Slice the cake and serve. This delectable dessert is sure to win hearts at any gathering or provide a delightful end to any meal.

Tips and Variations

Toasted Pecans: For extra flavor, toast the pecans before folding them into the batter.
Less Sweet Icing: Reduce the powdered sugar to 3 cups for a slightly less sweet frosting.
Alternative Nuts: Swap pecans for walnuts if you prefer a different nutty taste.
Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe celiac-friendly.

How to Store Leftovers

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and store in a freezer-safe container for up to 3 months.

Food and Drink Pairings

Pair with Coffee: A bold espresso or cappuccino complements the rich, nutty flavors of the cake.
Serve with Fresh Berries: Strawberries and raspberries add a refreshing contrast to the creamy icing.
Enjoy with a Dessert Wine: A sweet Moscato or Riesling pairs beautifully with the coconut and pecans.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Yes! You can bake the cake a day in advance, store it at room temperature, and ice it just before serving.

Can I Use a Different Frosting?

Absolutely! A whipped cream cheese frosting or buttercream frosting would work well too.

What Can I Use Instead of Buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Can I Make This as a Layer Cake?

Yes! Divide the batter between two 9-inch round cake pans and bake for about 25-30 minutes.

Final Thoughts

This Italian Cream Sheet Cake is a must-try recipe for anyone who loves decadent, flavorful desserts with a Southern twist. Whether you’re making it for a special occasion or just because, this cake is sure to impress!

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