Description
A delightful Italian Cream Sheet Cake featuring a moist crumb enriched with shredded coconut and nuts, topped with a 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 softened butter (for frosting)
- 8 ounces softened cream cheese (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy (about 4-5 minutes).
- Beat in the egg yolks one at a time, followed by the vanilla extract.
- Gradually add the dry flour mixture to the creamed mixture, alternating with the buttermilk.
- Fold in the shredded coconut and chopped nuts.
- Beat the egg whites in a separate bowl until stiff peaks form and carefully fold them into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Beat together 1/2 cup softened butter and 8 ounces softened cream cheese until smooth. Gradually add 4 cups powdered sugar, one cup at a time, and beat until smooth. Stir in 1 teaspoon vanilla extract.
- Spread the cream cheese frosting over the cooled cake and sprinkle with additional coconut and nuts if desired.
Notes
Ensure all ingredients are at room temperature for better emulsification. Toast the nuts before adding for enhanced flavor.