Description
A delicious Italian cream sheet cake with a moist texture and creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Fold in coconut and pecans.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Store in the refrigerator for up to a week.
- Can be decorated with additional coconut and pecans on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: italian cream sheet cake