Italian Cream Sheet Cake

This moist and tender Italian Cream Sheet Cake combines the flavors of coconut, pecans, and cream cheese frosting into one crowd-pleasing dessert. It’s a fuss-free way to enjoy the classic Italian Cream Cake in sheet form—perfect for parties or family gatherings!

Ingredients

For the Cake:

2 cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
½ cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
¼ cup heavy cream (add more for desired consistency)
½ cup sweetened shredded coconut (for garnish)
½ cup chopped pecans (for garnish)

Instructions

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together on medium-high speed until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Fold in the shredded coconut and chopped pecans.
Pour the batter into the prepared sheet pan, spreading evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Make the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, beating on low speed until fully incorporated.
Add the vanilla extract and heavy cream. Beat on high speed until the frosting is smooth and fluffy. Adjust the consistency with more cream if needed.

3. Assemble the Cake:

Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
Sprinkle the shredded coconut and chopped pecans over the frosting as garnish.

4. Serve:

Slice into squares and serve.

Tips and Notes

Make Ahead: You can bake the cake a day in advance and store it covered at room temperature. Frost it before serving.
Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing Instructions: Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting and serving.