Description
A delicious Italian Cream Sheet Cake featuring a unique combination of coconut and pecans topped with luscious cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, for frosting
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract, for frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the softened butter with granulated sugar until light and fluffy in a large mixing bowl.
- Beat in the egg yolks one at a time, followed by the vanilla extract.
- Add the dry flour mixture alternately with the buttermilk to the creamed mixture.
- Fold in the shredded coconut and chopped nuts gently.
- Beat the egg whites in a separate bowl until stiff peaks form and then fold into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely.
- Blend together the frosting ingredients until smooth and creamy. Spread over the cooled cake.
- Optional: Sprinkle additional shredded coconut and chopped nuts over the frosting.
Notes
Ensure ingredients are at room temperature for best results. Refrigerate the cake after frosting for better slicing.
