Fluffy, homemade Italian Cream Sheet Cake for a crowd!
Ok so I know I’ve been living under a rock and haven’t fully come to grips with this whole “sheet pan” craze. I’ve had many requests for meals and desserts made in a sheet pan but honestly…I just didn’t see why it was such a big deal. Well… I have seen the light brethren! With that I say, please forgive my lack of judgment for I know not what I thought I knew. I’m converted.
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Cook time
18 mins
Total time
18 mins
Ingredients
CAKE
Ok so I know I’ve been living under a rock and haven’t fully come to grips with this whole “sheet pan” craze. I’ve had many requests for meals and desserts made in a sheet pan but honestly…I just didn’t see why it was such a big deal. Well… I have seen the light brethren! With that I say, please forgive my lack of judgment for I know not what I thought I knew. I’m converted.
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Cook time
18 mins
Total time
18 mins
Ingredients
CAKE
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 5 eggs (yolks divided from whites)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup coconut, shredded
- FROSTING
- 8 oz cream cheese, softened
- 4 tablespoon butter, softened
- 2 teaspoons vanilla extract
- 2 cup powdered sugar, sifted
- 1 cup coconut
- 1 cup pecans
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Instructions
- Preheat oven to 375 F.
- Line a 12 x 17 (jellyroll) pan with greased parchment paper. Set aside.
- In a large bowl cream together butter and sugar.
- Mix in egg yolks one at a time.
- Mix in vanilla extract. Set aside.
- In a medium bowl combine flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
- In a separate bowl, beat the egg white until stiff peaks form.
- Fold egg whites into batter until completely incorporated.
- Fold in coconut.
- Spread batter evenly into prepared pan.
- Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
- Remove from oven and let cake cool in the pan.
- Prepare the frosting by creaming together cream cheese and butter.
- Add in vanilla extract.
- Gradually mix in powdered sugar until creamy.
- Fold in coconut and pecans.
- Frost the cake once it has completely cooled.
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This Italian Cream sheet cake came to the rescue. It’s very similar to my grandmother’s recipe only I decided to go the all butter route this time. It’s heavenly!
Enjoy!
Courtesy DIVAS CAN COOK
