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Italian Cream Sheet Cake

A creamy and flavorful sheet cake with rich cream cheese frosting, toasted pecans, and shredded coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened Ensure it's at room temperature
  • 2 cups granulated sugar
  • 5 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
For the Frosting
  • 8 ounces cream cheese, softened Ensure it's at room temperature
  • ½ cup unsalted butter, softened Ensure it's at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with flour.
  6. Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Baking
  1. Pour the batter into the prepared sheet cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is baking, prepare the frosting by mixing the softened cream cheese and butter in a bowl until smooth.
  2. Gradually add the powdered sugar and vanilla, beating until creamy.
Cooling and Serving
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Once completely cool, frost generously with cream cheese frosting and sprinkle with the remaining chopped pecans.
  3. Cut a slice, serve, and enjoy the deliciousness!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Freeze well wrapped for up to 3 months. Thaw in the refrigerator overnight before serving.