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Italian Cream Sheet Cake

A moist, rich Southern-style sheet cake made with coconut, pecans, and buttermilk, topped with luscious cream cheese frosting and toasted coconut.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs separated
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract optional
  • 0.5 cup toasted shredded coconut for topping
  • 0.5 cup chopped pecans for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13 baking pan
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Whisk flour, baking soda, and salt together.
  3. Cream butter, oil, and sugar until fluffy, then add egg yolks and extracts.
  4. Alternate adding flour mixture and buttermilk, mixing until combined.
  5. Fold in coconut and pecans.
  6. Beat egg whites to stiff peaks and fold gently into batter.
  7. Bake 30–35 minutes until a toothpick comes out clean.
  8. Cool completely before frosting.
  9. For frosting: beat cream cheese and butter until smooth, add sugar and extracts, and mix until creamy.
  10. Spread frosting evenly and top with toasted coconut and pecans.

Notes

An easy version of the classic Italian Cream Cake — perfect for gatherings and celebrations.