Italian Cream Sheet Cake

While it may seem overwhelming at first to be tasked with making enough dessert to feed a big crowd, we think it can actually be easier sometimes when you’ve got the right recipes to turn to, ones that are easy to put together and that work out every time. This Italian cream cake is one of our tried-and-true recipes that bakes in a standard jelly roll baking sheet, which means this dessert can easily serve up to 20 people! Now, we’re not totally sure what makes this cake Italian, but it’s got all your traditional cake ingredients, plus coconut and pecans, which take this recipe to the next level and make it truly great.

INGREDIENTS
Cake:
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
2 cups sugar
5 eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon shredded coconut
1 cup pecans, roughly chopped
Icing:
1 cup (2 stick) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup pecans, roughly chopped
1/4 teaspoon salt

PREPARATION

• Preheat oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
• In a medium bowl, whisk together flour, baking soda and salt, then set aside.
• In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
• Add eggs and beat until fully incorporated, then mix in vanilla extract.
• For full instructions please see : 12tomatoes.com

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