Italian Cream Sheet Cake

 Italian Cream Sheet Cake

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans or walnuts

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4–5 cups powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (optional, for topping)

Instructions

1. Preheat the oven
   Preheat oven to 350°F (180°C).
   Grease and flour a 9×13-inch sheet pan.
2. Cream butter and sugar
   In a large bowl, beat the butter and sugar until light and fluffy.
3. Add egg yolks
   Add the egg yolks one at a time, mixing well after each addition.
   Stir in the vanilla extract.
4. Mix dry ingredients
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine wet and dry
   Add the dry ingredients alternately with the buttermilk to the butter mixture, mixing gently until combined.
6. Beat egg whites
   In another bowl, beat the egg whites until stiff peaks form.
   Gently fold them into the batter.
7. Add coconut and nuts
   Fold in the shredded coconut and chopped nuts.
8. Bake
   Pour the batter into the prepared pan.
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cake cool completely.

Cream Cheese Frosting

1. Beat the butter and cream cheese together until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract.
3. Beat until light and spreadable.
4. Spread frosting over the cooled cake and sprinkle with chopped pecans if desired.

Tip:
This cake tastes even better the next day as the flavors develop more.