Italian Cream Sheet Cake is a delightful and moist cake that’s filled and topped with a creamy frosting and toasted coconut. It’s not heavy or overly sweet either.

I think it’s a perfect treat for any celebration, and if you’re not a fan of coconut, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a soft and fluffy cake and pair it with a rich cream cheese frosting, you get the perfect cake. The addition of toasted coconut just sends it over the top. I’ve really been in the mood for something special, and this dreamy cake fits the bill. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
13×9 inch baking pan
Cooling rack

Ingredients

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

For the Frosting:

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans

Directions

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
Prepare Cake Batter:
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, shredded coconut, and chopped pecans.
Beat Egg Whites:
- In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.
Bake Cake:
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack.
Prepare Frosting:
- In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Frost the Cake:
- Spread the frosting evenly over the cooled cake. Sprinkle the toasted coconut and chopped pecans over the top of the frosting.
Serve:
- Cut into squares and serve. Enjoy your delicious and creamy Italian Cream Sheet Cake!

This Italian Cream Sheet Cake is a delightful treat, perfect for any occasion, and sure to impress your friends and family!

Italian Cream Sheet Cake

Italian Cream Sheet Cake is a delightful and moist cake that's filled and topped with a creamy frosting and toasted coconut. It's not heavy or overly sweet either.

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Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
13x9 inch baking pan
Cooling rack

Ingredients

1 cup unsalted butter softened
2 cups granulated sugar
5 large eggs separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
For the Frosting:
1/2 cup unsalted butter softened
8 oz cream cheese softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut toasted
1/2 cup chopped pecans

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
Prepare Cake Batter:
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, shredded coconut, and chopped pecans.
Beat Egg Whites:
In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.
Bake Cake:
Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack.
Prepare Frosting:
In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Frost the Cake:
Spread the frosting evenly over the cooled cake. Sprinkle the toasted coconut and chopped pecans over the top of the frosting.
Serve:
Cut into squares and serve. Enjoy your delicious and creamy Italian Cream Sheet Cake!