Think you can make heavenly cakes only from powdered mixes in cardboard boxes and top them only with frosting sold in round plastic tubs? This Italian cream sheet cake recipe will prove you wrong.
Here's a Thanksgiving recipe from Food Blogs Star Monique Kilgore of Divas Can Cook! See more from Monique's holiday menu here.
Monique’s Italian cream sheet cake
The difference in flavor and texture in a homemade cake is immediately noticeable — and it’s so much easier to achieve that fresh, home-baked taste than you might expect!
More: Pumpkin bundt cake with brown sugar glaze and pecans
This light and fluffy Italian cream cake recipe combines a few simple ingredients to create a made-from-scratch taste experience that you and your family will savor. Monique adds vanilla to real buttermilk to form a creamy base, and then throws in some sweet coconut for good measure. Of course, no good cake would be complete without frosting — and this frosting is to-die-for good.
Monique’s recipe adds sweet flaked coconut and pecans to vanilla-flavored cream cheese for a creamy, crunchy taste explosion — a white, fluffy, little slice of heaven. Good thing this cake is made in a big sheet pan, because everyone is sure to come back for more. Whip one up today (no box required)!
Italian cream sheet cake
Ingredients
Cake
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 5 eggs (yolks divided from whites)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup coconut, shredded
Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 cup powdered sugar, sifted
- 1 cup coconut
- 1 cup pecans
Instructions
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