Italian Cream Sheet Cake


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


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


Preheat the oven to 180°C and lightly grease a jelly mold with butter or non-stick spray.
In a medium bowl, mix together the flour, baking powder and salt and set aside.
In a large bowl or mixer, beat butter and sugar until fluffy and light, 4-5 minutes.
Add the eggs and mix well, then add the vanilla extract.
Start with the dry ingredients and finally add the flour and buttermilk alternately to the dough and mix until everything is well mixed.
Add the coconut and pecans, then pour the batter onto the greased baking sheet.
Place in the oven and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
Start making the frosting by creaming the butter and cream cheese in a large bowl or mixer. 3-4 minutes or until frothy.
Gradually add powdered sugar and salt, beat until smooth, then add vanilla extract and coconut flakes.
Freeze the cake and sprinkle with chopped pecans. Cut, serve and enjoy your food!

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