Italian Cream Sheet Cake

This Italian Cream Sheet Cake is a crowd-pleasing dessert full of rich textures and Southern charm. It features a buttery vanilla cake infused with shredded coconut and chopped pecans, baked in a simple 9×13 pan for fuss-free serving. Topped with smooth cream cheese frosting and toasted coconut, it’s the kind of dessert that disappears fast at gatherings—and is just as welcome at holiday tables as it is at backyard potlucks.

Why You’ll Love This Recipe

• No layers to fuss over—bake and serve right from the pan
• Rich, buttery flavor with just the right amount of crunch
• Perfect balance of sweetness from the cake and tang from the frosting
• Great for freezing—slice and store with ease
• Perfect for celebrations, church socials, or anytime you want something special

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup pecans, chopped

Frosting:

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

Directions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter or nonstick spray.

Mix Dry Ingredients

• In a medium bowl, whisk together:
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
• Set aside.

Cream the Butter and Sugar

• In a large mixing bowl, use a hand or stand mixer to beat 1 cup softened butter and 2 cups sugar together until light and fluffy—about 2–3 minutes.

Add the Eggs

• Add 5 eggs, one at a time, beating well after each addition.
• Mix in 2 teaspoons vanilla extract.

Combine Batter

• Alternate adding the dry ingredients and 1 cup buttermilk to the wet mixture, starting and ending with the flour mixture.
• Mix until just combined—do not overmix.

Fold in the Add-ins

• Gently fold in 1 cup shredded coconut and 1 cup chopped pecans using a spatula.

Bake the Cake

• Pour the batter into the prepared 9×13-inch baking pan.
• Smooth the top evenly with a spatula.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the pan before frosting.

Frosting Directions

Make the Cream Cheese Frosting

• In a large bowl, beat together:
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
• Mix until smooth and creamy.
• Add 1 teaspoon vanilla extract and 4 cups powdered sugar gradually.
• Beat until the frosting is light and fluffy.

Frost and Decorate

• Spread the frosting evenly over the cooled cake.
• Sprinkle the top with 1 cup toasted coconut and 1 cup chopped pecans.
• Slice and serve!

Pro Tips and Variations

• Toast the coconut and pecans in a dry skillet over medium heat for 2–3 minutes for enhanced flavor.
• Use a toothpick test to ensure doneness: it should come out clean or with a few crumbs.
• Add a pinch of cinnamon or nutmeg to the cake batter for a spiced variation.
• Use unsweetened coconut if you prefer a less sweet cake.

Serving Suggestions

• Serve with a cup of black coffee, sweet tea, or milk.
• Pair with fresh berries or a dollop of whipped cream for added brightness.
• Makes a beautiful addition to potlucks, holiday tables, or birthday parties.

Storage/Reheating

• Refrigerate in an airtight container for up to 5 days (because of the cream cheese frosting).
• Freeze slices individually: freeze uncovered for 1 hour, then wrap in plastic and store in a freezer bag for up to 2 months.
• Thaw overnight in the fridge or for 30 minutes at room temperature before serving.

FAQs

Can I make this cake ahead of time?
Yes! Bake and frost up to 2 days in advance. Just store it in the fridge.

Can I use sweetened coconut?
Yes, though the cake will be a bit sweeter. It’s great if you love a rich dessert.

Can I turn this into a layer cake?
Yes—divide the batter into two 9-inch round pans and bake for about 25–28 minutes.

Do I need to toast the coconut and pecans?
Toasting enhances flavor and texture but is optional if you’re short on time.

Conclusion

This Italian Cream Sheet Cake combines the best of Southern baking: buttery cake, tangy cream cheese frosting, and a sweet crunch from toasted coconut and pecans. It’s rich without being overbearing, elegant yet easy to serve. Perfect for holidays, special occasions, or just because—you’ll be reaching for this recipe again and again.

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