Italian Cream Sheet Cake


Indulge in Decadence: Italian Cream Sheet Cake Recipe

Are you ready to embark on a culinary journey filled with richness and flavor? Look no further than this delightful Italian Cream Sheet Cake recipe. Perfect for any occasion, this indulgent dessert combines the heavenly flavors of coconut, pecans, and cream cheese frosting into one irresistible treat. In this detailed guide, we’ll walk you through the process of creating this mouthwatering dessert, answer common questions, provide cook notes and variations, and even offer keto and low-carb adaptations. Get ready to elevate your dessert game with this sumptuous Italian Cream Sheet Cake!


Frequently Asked Questions (FAQs)

Before we dive into the recipe, let’s address some common questions about making Italian Cream Sheet Cake:


Q: Can I use sweetened coconut instead of unsweetened? A: Yes, you can use sweetened coconut if that’s what you have on hand. Just be mindful that it will add extra sweetness to the cake.


Q: Can I omit the pecans if I have a nut allergy? A: Absolutely! You can omit the pecans or replace them with a different nut variety, such as walnuts or almonds.


Q: Can I make the cake and frosting ahead of time? A: Yes, you can bake the cake layers and prepare the frosting in advance. Store the cake layers in an airtight container at room temperature and refrigerate the frosting until ready to use. Assemble the cake when you’re ready to serve.


Now that we’ve addressed some common questions, let’s gather our ingredients and dive into the recipe!




For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped

For the Cream Cheese Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/4 teaspoon salt


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and set aside.

2. Prepare the Cake Batter:

  • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

3. Mix the Dry Ingredients:

  • In a separate bowl, sift together the flour, baking soda, and salt.

4. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until well combined.

5. Fold in the Coconut and Pecans:

  • Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.

6. Bake the Cake:

  • Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Cream Cheese Frosting:

  • While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until the frosting is smooth and spreadable.

8. Frost the Cake:

  • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Sprinkle with additional shredded coconut and chopped pecans for garnish, if desired.

9. Serve and Enjoy:

  • Slice the Italian Cream Sheet Cake into squares and serve. Store any leftovers in the refrigerator.

Cook Notes and Variations:

  • Add a Twist: Experiment with different flavor variations by adding a hint of lemon zest or almond extract to the cake batter.
  • Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
  • Nut-Free Option: If you have a nut allergy, omit the pecans or replace them with chopped dried fruit or chocolate chips.

Keto and Low-Carb Versions:

  • Low-Carb Frosting: Use a powdered sugar substitute such as erythritol or monk fruit sweetener to make a low-carb version of the cream cheese frosting.
  • Almond Flour Cake: Swap the all-purpose flour for almond flour and reduce the amount of sweetener for a keto-friendly version of the cake.

With its moist and tender crumb, luscious cream cheese frosting, and delightful coconut-pecan topping, this Italian Cream Sheet Cake is sure to be a showstopper at any gathering. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is guaranteed to satisfy your dessert cravings. So, gather your ingredients and get ready to indulge in a slice of pure bliss!