Italian Cream Sheet Cake


Italian Cream Sheet Cake Ingredients

For the Cake:
  • 5 eggs, separated
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
For the Icing:
  • 4 ounces (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans


1 ) Preheat the oven to 350 degrees. Generously butter a 13×9 cake pan and set aside.

2 ) Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the eggs whites on high speed until stiff peaks are reached. Set aside (if you are using a stand mixer, you will need to transfer the whites to a different bowl and clean out the mixer bowl).

3 ) Whisk the flour and the baking soda together in a medium bowl.

4 ) Cream together the 2 sticks of butter and the sugar until fluffy. Add the egg yolks one at a time, beating after each addition. Add the flour mixture and the buttermilk alternately, about a third of each at a time. Add the vanilla then scrape down the sides of the bowl and beat in the pecans and the coconut.

5 ) Carefully fold the reserved eggs whites into the cake batter. Spread the batter into the prepared pan. Bake for 35-40 minutes. Cool completely on a wire rack.

6 ) To make the icing, cream the butter and cream cheese using an electric mixture on medium speed. Add the powdered sugar, about 1/2 cup at a time, and beat until well combined. Add the vanilla and the coconut and beat until incorporated.

7 ) Spread the icing over the cooled cake and sprinkle evenly with the chopped pecans.




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