Italian Cream Cookie Sheet Cake with Cream Cheese Icing
Experience a taste of classic Southern charm with this Italian Cream Cookie Sheet Cake with Cream Cheese Icing—a dessert that combines nostalgic flavors with the ease of a sheet cake. This indulgent treat boasts a tender, moist crumb infused with shredded coconut, crunchy pecans, and the rich tang of buttermilk, all baked to golden perfection. Topped with a silky, melt-in-your-mouth cream cheese icing, this cake strikes the perfect balance of sweetness and texture. Ideal for gatherings, holidays, or an everyday dessert, this recipe is simple to make yet irresistibly decadent, serving up to 16 portions of pure bliss. Customize with a sprinkle of additional pecans for a decorative and flavorful finish. Whether you're a fan of Italian cream cake or looking to elevate your dessert repertoire, this easy cookie sheet version is a must-try!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons milk (optional for thinning icing)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 13x18-inch baking sheet (or half-sheet pan) and line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the sweetened shredded coconut and chopped pecans until evenly distributed.
Pour the batter into the prepared baking sheet, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Allow the cake to cool completely in the pan on a wire rack before frosting.
While the cake is cooling, prepare the cream cheese icing. In a large mixing bowl, beat the softened cream cheese and unsalted butter together on medium speed until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add the vanilla extract and mix again to combine. If the icing is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.
Spread the cream cheese icing evenly over the cooled cake using an offset spatula. For a decorative touch, sprinkle additional chopped pecans over the top if desired.
Slice the cake into squares or rectangles and serve. Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 58.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
