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Italian Cream Sheet Cake

Italian Cream Sheet Cake is a deliciously moist and flavorful cake with a rich combination of coconut, pecans, and a tangy cream cheese frosting. This Southern-inspired dessert is a crowd-pleaser and perfect for any occasion, from family gatherings to potlucks. The sheet cake format makes it easy to serve and ensures you have plenty to go around!
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Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • For the Cake:
  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans optional, for topping
  • 1/2 cup sweetened shredded coconut optional, for topping

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
  • Prepare the Cake Batter:
  • In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar using a hand mixer or stand mixer until light and fluffy.
  • Add the egg yolks one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Mix Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Fold in Coconut and Pecans:
  • Gently fold in the shredded coconut and chopped pecans until evenly distributed in the batter.
  • Beat Egg Whites:
  • In a clean mixing bowl, beat the egg whites until stiff peaks form.
  • Gently fold the beaten egg whites into the cake batter, being careful not to deflate them.
  • Bake the Cake:
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a cooling rack.
  • Prepare the Cream Cheese Frosting:
  • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • Frost the Cake:
  • Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
  • Sprinkle the top with additional chopped pecans and shredded coconut if desired.

Notes

Slice the cake into squares and serve.
Enjoy this rich and flavorful Italian Cream Sheet Cake with friends and family!