Italian Cream Sheet Cake

The Italian Cream Sheet Cake is a delicious and decadent dessert that combines the rich flavors of coconut, pecans, and cream cheese frosting. This cake is perfect for any occasion, from family gatherings to special celebrations. Its moist, tender crumb and flavorful icing make it a crowd-pleaser that will leave everyone asking for seconds. Let’s dive into the recipe to create this irresistible treat.

Ingredients:

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 Icing:

• 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

Instructions:

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the room temperature butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add the Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Add Flavorings and Nuts: Stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.

Prepare the Icing:

8. Cream the Butter and Cream Cheese: In a large mixing bowl, beat the room temperature butter and cream cheese together until smooth and creamy.
9. Add the Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Continue until you reach your desired consistency and sweetness.
10. Add Flavorings and Nuts: Stir in the vanilla extract, shredded coconut, chopped pecans, and salt until well combined.

Assemble the Cake:

11. Frost the Cake: Once the cake has completely cooled, spread the cream cheese icing evenly over the top of the cake. Use a spatula to smooth it out and ensure even coverage.
12. Garnish: For an extra touch, sprinkle additional shredded coconut and chopped pecans on top of the frosting.
13. Serve: Slice the cake into squares and serve. Enjoy the rich, nutty flavors with a cup of coffee or tea.

Cook’s Tips:

• Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and cream cheese, are at room temperature. This helps them blend more smoothly and evenly.
• Chopping Pecans: Roughly chop the pecans to maintain texture in the cake and icing.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

Variations:

• Chocolate Italian Cream Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate twist.
• Citrus Twist: Add 1 tablespoon of lemon or orange zest to the batter and icing for a fresh, citrusy flavor.
• Pineapple Addition: Fold in 1/2 cup of crushed pineapple, well-drained, into the cake batter for a tropical note.

FAQs:

1. Can I use sweetened coconut? Yes, you can use sweetened shredded coconut if you prefer a sweeter cake. Adjust the sugar in the icing if needed.
2. Can I make this cake ahead of time? Yes, you can bake the cake and prepare the icing a day ahead. Store the cake and icing separately in the refrigerator, and frost the cake just before serving.
3. Can I freeze this cake? Yes, you can freeze the cake (unfrosted) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and frost before serving.
4. What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Conclusion:

The Italian Cream Sheet Cake is a delectable dessert that brings together the rich flavors of coconut, pecans, and cream cheese into a delightful treat. This easy-to-follow recipe ensures that you can create a delicious and impressive cake for any occasion. Whether you’re enjoying it with family or serving it at a special event, this cake is sure to become a favorite. Happy baking!