Italian Cream Sheet Cake

 

Italian Cream Cheese Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened to room temperature

2 cups all-purpose flour, spooned and leveled

2 cups granulated sugar

5 large eggs

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup buttermilk, well shaken

2 teaspoons pure vanilla extract

1 cup sweetened shredded coconut

1 cup pecans, coarsely chopped

For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

1 (8-ounce) block cream cheese, softened

3 to 4 cups powdered sugar, sifted

1 teaspoon pure vanilla extract

1 cup sweetened shredded coconut

1 cup pecans, roughly chopped, for garnish

1/4 teaspoon salt, or to taste

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a jelly roll baking sheet with butter or non-stick cooking spray. Set aside.

2. Mix the Dry Ingredients

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

3. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together on medium-high speed for 4–5 minutes, until the mixture becomes light and fluffy.

4. Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated. Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition just until combined—do not overmix.

6. Fold in Add-ins

Using a spatula, fold in the shredded coconut and chopped pecans until evenly distributed.

7. Bake the Cake

Pour the batter into the prepared baking sheet and spread it evenly. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and let the cake cool completely in the pan.

Frosting Instructions

8. Make the Cream Cheese Frosting

In a large bowl, beat the softened butter and cream cheese together for 3–4 minutes, until smooth and fluffy.

9. Add Sugar and Flavorings

Gradually add in the powdered sugar and salt, mixing well after each addition. Stir in the vanilla extract and fold in the shredded coconut.

10. Frost and Garnish the Cake

Spread the frosting evenly over the cooled cake. Sprinkle the top with the remaining chopped pecans.

11. Serve and Enjoy

Slice into squares and serve. Store leftovers in an airtight container.