Can I make this cake without coconut?

Yes. While coconut is traditional, you can leave it out or replace it with finely chopped nuts.

What’s the difference between Italian Cream Cake and regular layer cakes?

Italian Cream Cake includes coconut and pecans and has a denser crumb with tangy frosting. It’s rich but not overly sweet.

Can I bake this in a different pan size?

You can use a 9x13 baking dish, but you’ll need to adjust the baking time by adding 5–10 minutes.

Why should I chill the cake before serving?

Chilling helps the frosting set and makes slicing cleaner, especially if you're serving at an event.

7 Unforgettable Reasons to Bake This Italian Cream Sheet Cake Today

Italian Cream Sheet Cake

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A rich, moist Southern-style cake filled with coconut and pecans, topped with tangy cream cheese frosting—perfect for gatherings, holidays, or anytime baking.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

All-purpose flour – provides structure to the cake
Granulated sugar – evenly sweetens the batter
Brown sugar (optional) – adds extra moisture and depth
Eggs – bind the ingredients and add richness
Buttermilk – tenderizes the crumb and adds tang
Baking soda – reacts with buttermilk for leavening
Vanilla extract – enhances aroma and flavor
Butter (unsalted) – creates a rich, soft texture
Shredded coconut – offers chewy texture and sweetness
Chopped pecans – provide nutty crunch
Cream cheese – the tangy base for the frosting
Powdered sugar – smooth, sweet frosting base
Heavy cream or milk – helps achieve the right frosting consistency

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Instructions

Preheat oven and grease/flour a 9×13 sheet pan or line with parchment.
Cream butter and sugar until fluffy.
Add eggs one at a time, mixing well, then add vanilla.
In a separate bowl, whisk flour, baking soda, and salt.
Add dry mixture alternately with buttermilk, starting and ending with dry.
Fold in coconut and pecans.
Pour into prepared pan and bake at 350°F for 25–30 minutes. Cool completely.
Beat cream cheese and butter until smooth, then add powdered sugar and cream until spreadable.
Frost the cooled cake and chill for 10 minutes before slicing.

Notes

Use room temperature dairy and eggs for best mixing results.
Toast pecans for added flavor.
Let cake cool fully before frosting.
Do not overmix batter once dry ingredients are added.
Chill frosted cake before slicing for cleaner portions.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30g
Sodium: 190mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Find it online: https://recipeshots.com/italian-cream-sheet-cake-recipe/