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Italian Cream Sheet Cake

Moist coconut cake layered with cream cheese frosting and topped with crunchy pecans, perfect for celebrations and family gatherings.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 15 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 420
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
  • 5 large eggs separated
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans plus more for topping
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or heavy cream
  • 1 cup chopped pecans for topping

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Wire cooling rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add egg yolks one at a time, beating well after each addition.
  5. In a separate clean bowl, beat egg whites until stiff peaks form. Set aside.
  6. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix just until combined.
  7. Stir in vanilla extract, shredded coconut, and 1 cup chopped pecans by hand.
  8. Gently fold beaten egg whites into batter using a spatula until just combined.
  9. Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until a toothpick comes out clean.
  10. Cool cake completely in pan on a wire rack, about 1-2 hours.
  11. For frosting: Beat cream cheese and butter until smooth and creamy.
  12. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and milk until spreadable.
  13. Spread frosting over cooled cake. Sprinkle with remaining pecans, pressing gently to adhere.
  14. Refrigerate 30 minutes before serving. Store covered in refrigerator up to 5 days.

Notes

For best results, use room temperature ingredients. Toast pecans lightly for enhanced flavor. Cake can be made a day ahead and stored covered in the refrigerator.