This Italian Cream Sheet Cake has been my go-to for birthdays, potlucks, and any time the family needs something that feels like a celebration without hours of fuss. I first discovered this version while adapting a classic Southern recipe into a simpler sheet cake format for a weeknight bake sale. The result was an immediate hit: a moist vanilla base sweetened with shredded coconut, flecked with chopped pecans, and topped with a cloud of cream cheese frosting that balances the cake's sweetness. The texture is the real show-stealer — tender crumb that holds the coconut and nuts without becoming dry, and frosting that is rich yet airy.

I remember pulling this from the oven one rainy afternoon and setting it on the counter while the kids dashed by to claim a corner slice. The kitchen smelled sweet and buttery, the toasted coconut added a nutty, caramel scent, and the frosting melted slightly at the edges, creating those irresistible frosting pools you want to dive into. This version is designed for a 9x13 pan so it serves a crowd of about 12. It is a reliable, feel-good dessert that travels well and keeps bright flavors even a day later, which made it an instant staple in my recipe rotation.

Ingredients

• Unsalted butter (cake): Use 1 cup (2 sticks) softened at room temperature. Real butter gives the best flavor; avoid margarine. If you prefer a slightly lighter mouthfeel, try European-style butter for a richer finish.
• All-purpose flour: 2 cups, spooned and leveled. Fluff the bag, spoon flour into the measuring cup, and level with the back of a knife to avoid a dense result. King Arthur or Gold Medal are reliable brands.
• Granulated sugar: 2 cups. The sugar helps with structure and tenderness; for a less sweet cake, reduce by 1/4 cup but taste the batter if you make substitutions.
• Large eggs: 5 eggs at room temperature. Room-temperature eggs incorporate more easily and contribute to a stable emulsion and better rise.
• Baking soda: 1 teaspoon to provide lift; make sure it is fresh for optimal rise.
• Kosher salt: 1/4 teaspoon to round flavors without overwhelming sweetness.
• Buttermilk: 1 cup. Buttermilk keeps the crumb moist and adds a subtle tang. If you don't have buttermilk, make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice and letting it sit 5 minutes.
• Vanilla extract: 2 teaspoons for deep, warm vanilla notes. Use pure vanilla for best flavor.
• Shredded coconut: 1 cup, sweetened or unsweetened based on preference; sweetened gives a slightly more candy-like chew, unsweetened reads more natural.
• Pecans: 1 cup chopped. Toast lightly before folding in to deepen the nutty flavor and prevent them from going soft in the batter.
• Frosting butter: 1/2 cup (1 stick) unsalted, softened for a smooth frosting texture.
• Cream cheese: 8 ounces softened. Full-fat cream cheese offers the best texture and flavor for the frosting.
• Powdered sugar: 3 to 4 cups, sifted if lumpy. Start with 3 cups and add to reach your preferred frosting firmness.
• Frosting vanilla: 1 teaspoon to brighten the cream cheese mixture.
• Topping: 1 cup toasted coconut and 1 cup chopped pecans for garnish to add crunch and visual appeal.

Instructions

Preheat and prepare: Preheat your oven to 350 degrees F. Grease a 9x13-inch baking dish with butter or nonstick spray and line with parchment if you prefer easier removal. Proper pan preparation ensures even browning and prevents sticking. Combine dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until fully blended. Sifting is optional but helps distribute the leavening evenly. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 2 cups granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb. Add eggs and vanilla: Beat in the 5 large eggs one at a time, scraping the bowl between additions so each egg is fully incorporated. Add 2 teaspoons vanilla extract and mix until combined. Be careful not to overmix after eggs or the cake can become tough. Alternate dry and wet: With the mixer on low, add the dry ingredients in three additions, alternating with 1 cup buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined; overmixing develops gluten and will make the cake dense. Fold in coconut and pecans: Fold in 1 cup shredded coconut and 1 cup chopped pecans with a spatula. Gentle folding prevents deflating the batter while ensuring even distribution of mix-ins. Bake: Pour batter into the prepared 9x13 pan and smooth the top. Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Rotate the pan halfway through baking if your oven has hot spots. Cool completely: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. Cooling fully before frosting prevents the cream cheese icing from melting and sliding off. Prepare the frosting: In a stand mixer, beat together 1/2 cup softened butter and 8 ounces softened cream cheese until smooth. Gradually add 3 to 4 cups powdered sugar and 1 teaspoon vanilla, mixing on low first to incorporate then medium to achieve a fluffy but spreadable consistency. Adjust sugar to reach desired firmness. Frost and finish: Spread the frosting evenly over the cooled cake with an offset spatula. Top with 1 cup toasted coconut and 1 cup chopped pecans. For extra polish, toast the coconut in a dry skillet over medium heat until golden, stirring constantly to prevent burning.

Storage Tips

After frosting, store the sheet cake loosely covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, slice into portions and freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat a refrigerated slice, bring to room temperature for 30 minutes; if frozen, thaw overnight in the refrigerator and bring to room temperature before serving. For best texture, toast any additional coconut just before serving rather than storing it on top long-term.

Ingredient Substitutions

If you need to modify ingredients, use these swaps: for a dairy-free version, replace butter with a vegan stick butter and use a plant-based cream cheese substitute — note the texture and flavor will differ. For a lower-sugar frosting, use 3 cups powdered sugar and increase vanilla for flavor. Swap pecans for walnuts in a 1:1 ratio; toast them first to deepen the flavor. If you lack buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let rest five minutes before using to mimic the acidity.

Serving Suggestions

Serve slices with a cup of strong coffee or a lightly sweetened iced tea. For festive occasions, garnish each slice with extra toasted coconut and a pecan half. Pair with fresh berries in warm months to add brightness, or with a scoop of vanilla bean ice cream for an indulgent dessert. Cut into smaller squares for a dessert buffet or into generous slices for a family-style dessert at holiday dinners.

Cultural Background

Though called Italian Cream Cake, this dessert has more in common with Southern American baking traditions than with Italian cakes. The name likely comes from the use of cream and nuts and possibly from an old recipe lineage that labeled exotic-sounding desserts with European place names. Over the years, the cake evolved in American kitchens into a coconut-and-pecan-studded favorite, particularly popular in the Southern United States where pecans are abundant.

Seasonal Adaptations

In summer, lighten the presentation by topping with toasted coconut and fresh raspberries. For winter holidays, fold in 1/2 cup finely chopped candied pineapple with the coconut for a richer flavor and garnish with a dusting of cinnamon on the frosting. For spring gatherings, make the cake into cupcakes and pipe the frosting decoratively for showers and brunches. The base batter is versatile and accepts seasonal mix-ins without losing its tender crumb.

Meal Prep Tips

For meal prep or advance baking, bake the cake a day ahead and keep it unfrosted wrapped in plastic at room temperature. Make the frosting the morning you plan to serve and spread it that afternoon. If transporting, place the frosted pan in a shallow box and keep it level to prevent the frosting from smearing. Pre-slice at serving time for tidy presentation and ease of portion control, especially useful for school events or workplace gatherings.

There is something deeply comforting about sharing this cake with people you love. Its balanced sweetness, tender crumb, and crunchy toppings have made it a repeat request in my home. I hope this version gives you the same delight and becomes a staple on your dessert table.