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4.87
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15
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Sheet Pan Italian Cream Cake
Italian cream cake for a crowd! Made in a sheet pan for easy serving!
Course
Dessert
Cuisine
American
Keyword
coconut, cream cheese, pecans, sheet cake
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
33
minutes
minutes
Servings
1
cake
Calories
0
kcal
Author
Divas Can Cook
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
1/2
teaspoon
salt
1
cup
buttermilk
1
cup
coconut
shredded
Frosting
8
oz
cream cheese
softened
4
tablespoons
butter
softened
2
teaspoons
vanilla extract
2
cups
powdered sugar
sifted
1
cup
coconut
1
cup
pecans
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.
Video
Nutrition
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg