Italian Cream Sheet Cake – Southern Charm Meets Classic Elegance

There’s something timeless about an Italian Cream Sheet Cake — that perfect blend of old-fashioned Southern charm, sweet coconut, and nutty pecans wrapped up in a moist, buttery crumb. Topped with rich cream cheese frosting and sprinkled with toasted coconut, it’s the kind of dessert that evokes memories of family gatherings, church potlucks, and Sunday suppers that linger long after the plates are cleared.

The beauty of this sheet cake is in its simplicity. While traditional Italian Cream Cakes are often layered and fussy, this version delivers all that luscious flavor and tender texture — without the extra work. One big pan, one dreamy frosting, and a whole lot of Southern-style sweetness.

This cake has been a fixture at countless celebrations in my family. My grandmother used to make hers in a vintage metal pan, frosting it right before guests arrived so the kitchen smelled of toasted coconut and vanilla butter. That first bite — a mix of tangy cream cheese, rich pecans, and sweet coconut — instantly transports me back to those cozy family gatherings.

If you’ve never tried Italian Cream Cake before, think of it as the love child of a buttery white cake and a coconut-pecan dream. It’s soft, flavorful, and irresistible in every bite.

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Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional, but enhances flavor)
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup finely chopped pecans

For the Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)
• ½ cup toasted shredded coconut (for topping)
• ½ cup chopped pecans (for topping)

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Instructions:

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy, about 3–4 minutes.
4. Add yolks and extracts: Beat in the egg yolks one at a time, then add vanilla and coconut extracts.
5. Alternate dry and wet ingredients: Add flour mixture in thirds, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
6. Fold in coconut and pecans: Stir in shredded coconut and chopped pecans by hand.
7. Beat egg whites: In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter to keep the cake light and airy.
8. Bake: Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
9. Cool completely: Let cake cool fully before frosting.
10. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Add vanilla and coconut extract.
11. Frost and garnish: Spread frosting over cooled cake. Sprinkle toasted coconut and chopped pecans on top. Slice and serve!

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Tips & Tricks

• Toasting the coconut: Spread coconut on a baking sheet and toast at 325°F for 5–7 minutes, stirring once, until golden. It adds an irresistible crunch and nutty aroma.
• Make it ahead: Bake the cake a day in advance, cover tightly, and refrigerate. Frost just before serving.
• Lighten it up: Use light cream cheese and substitute half the butter with applesauce for a slightly lighter version.
• Extra rich frosting: For a bakery-style finish, add a tablespoon of heavy cream to the frosting for extra fluffiness.

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Variations

• Cupcake version: Divide batter into lined muffin tins and bake for 18–20 minutes.
• Layer cake: Double the recipe and bake in two 9-inch round pans for a stunning two-tier cake.
• Add fruit: Top with fresh raspberries or strawberries for a fruity twist.
• Pineapple cream cake: Add ½ cup crushed pineapple (well-drained) to the batter for a tropical flavor boost.

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Serving Suggestions

This Italian Cream Sheet Cake pairs beautifully with:

• A cup of espresso or cappuccino
• Vanilla bean ice cream
• A drizzle of caramel or white chocolate sauce for extra indulgence

It’s a showstopper for birthdays, Easter, or even just a cozy Sunday dessert that feels like a special occasion.

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Storage Information

• Refrigerator: Store covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor.
• Freezer: Wrap unfrosted cake tightly in plastic wrap and freeze up to 2 months. Thaw overnight and frost fresh before serving.
• Frosted leftovers: Freeze slices individually wrapped for a sweet treat anytime.

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FAQ

Can I use walnuts instead of pecans?
Yes! Walnuts add a slightly more robust flavor and work wonderfully.

Can I use sweetened condensed milk instead of buttermilk?
No, condensed milk is too thick and sweet. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.

Can I make this without coconut?
Absolutely — it will taste more like a butter-pecan cake, still delicious and rich.

Do I need to refrigerate it?
Yes, since the frosting contains cream cheese, refrigeration is best.

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History / Fun Facts

Despite its name, Italian Cream Cake is actually a Southern American classic rather than a traditional Italian dessert. It gained popularity in the 1960s across the South, becoming a staple at potlucks, weddings, and church gatherings. The combination of buttermilk, coconut, and pecans captures the heart of Southern baking — rich, sweet, and made to share.

The “Italian” name likely refers to the inclusion of coconut and nuts, ingredients often used in older European confections. Today, the sheet cake version brings all that nostalgic flavor in an easy, modern form — perfect for feeding a crowd without the fuss of layering.