Italian Cream Sheet Cake

Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x13-inch sheet pan and line it with parchment paper.

Step 2

Make the Cake: In a medium bowl, whisk the flour, baking soda, and salt until well combined. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Reduce the mixer to low and blend in the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

In a separate, clean bowl, whip the egg whites to stiff peaks. Set aside.

Step 6

Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour. Mix in the chopped pecans and shredded coconut with the last addition of flour.

Step 7

Spoon about 1/4 cup of the egg whites into the batter and mix well. Then, very gently fold the remaining egg whites into the cake batter until no streaks remain.

Step 8

Pour the batter into the prepared sheet pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

Step 9

Make the Frosting: In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and a handful of chopped pecans and coconut.

Step 10

Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with the remaining chopped pecans and coconut for garnish. Chill for 15-20 minutes, then slice, serve, and enjoy!