Italian Cream Sheet Cake
Feeding a big crowd? This Italian Cream Sheet Cake is a tried-and-true recipe that’s easy to make and perfect for serving up to 20 people. Moist, buttery cake meets shredded coconut and chopped pecans, all topped with a rich cream cheese frosting. It’s baked in a standard jelly roll pan and never fails to impress!
Ingredients
Cake:
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
2 cups sugar
5 eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 cup shredded coconut
1 cup pecans, roughly chopped
Frosting:
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
3–4 cups powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup pecans, roughly chopped
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C) and lightly grease a jelly roll pan with butter or non-stick spray.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 4–5 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding flour mixture and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined.
Fold in shredded coconut and chopped pecans.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake for 17–20 minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove from oven and let the cake cool completely before frosting.
To Make the Frosting
In a large bowl, cream together butter and cream cheese until fluffy, about 3–4 minutes.
Gradually add powdered sugar and salt, mixing until smooth and creamy.
Beat in vanilla extract and shredded coconut.
Frost the cooled cake and sprinkle with chopped pecans.
Serving Tips
Slice into squares and serve at room temperature. This cake is perfect for potlucks, church gatherings, or holiday parties. Store leftovers in an airtight container in the refrigerator for up to 5 days.