Italian Cream Cookie Sheet Cake With Cream Cheese Icing Recipes

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ITALIAN CREAM SHEET CAKE



Italian Cream Sheet Cake image

This Italian Cream Sheet Cake recipe is going to take your sheet cake to a whole new level. A sweet vanilla base cake that is sweetened with coconut with pecans and topped with a fluffy cream cheese frosting, Italian Cream Cake is a decadent treat everyone will love.

Provided by Jill

Categories     Dessert

Time 32m

Number Of Ingredients 16

1 C unsalted butter (softened)
2 C flour
2 C sugar
5 large eggs
1 tsp baking soda
¼ tsp kosher salt
1 C buttermilk
2 tsp vanilla extract
1 C shredded coconut
1 C pecans (chopped)
1 C unsalted butter (softened)
8 oz cream cheese (softened)
4 C powder sugar
1 tsp vanilla extract
1 C toasted coconut
1 C pecans (chopped)

Steps:

  • Preheat oven to 350 degrees and grease the a 9x13 baking dish
  • In a medium bowl, whisk together the flour, baking soda, and salt
  • In a large mixing bowl, beat together the butter and sugar until light and fluffy
  • Beat in the eggs one at a time until combined
  • Beat in the vanilla
  • Alternate between the dry ingredients and the buttermilk and gradually mix until combined
  • Fold in the Coconut and pecans
  • Pour into the baking dish and bake for 17-22 minutes or until a toothpick comes out clean
  • Remove and allow to cool

Nutrition Facts : Calories 894 kcal, Carbohydrate 99 g, Protein 10 g, Fat 53 g, SaturatedFat 28 g, Cholesterol 182 mg, Sodium 310 mg, Fiber 3 g, Sugar 79 g, ServingSize 1 serving

ITALIAN CREAM CAKE



Italian Cream Cake image

Looking for Italian-style dessert? Then check out this delicious cream cake that's garnished with pecans - a perfect treat to your guest.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 18

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
5 eggs, separated
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
1 container (1 lb) cream cheese creamy ready-to-spread frosting
Additional chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
  • In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
  • Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • Frost cake. Garnish with additional chopped pecans.

Nutrition Facts : Calories 499, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 331 mg

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CREAM CAKE COOKIES



Italian Cream Cake Cookies image

My family loves Italian cream cake, so I created this cookie to be an easy, cute, and snack-sized dessert with all of the flavor of a slice of Italian cream cake. This is the first recipe I've ever created, and every time I make it for family or friends, it is a big hit!

Provided by Martha

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 1h40m

Yield 20

Number Of Ingredients 15

1 cup salted butter, at room temperature
½ cup white sugar
2 eggs at room temperature, separated
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
⅛ teaspoon salt
1 cup shredded sweetened coconut
1 (8 ounce) package cream cheese, softened
¼ cup salted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
½ cup shredded sweetened coconut, or to taste
1 cup finely chopped pecans

Steps:

  • Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.
  • Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
  • Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.
  • Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 24.8 g, Cholesterol 59.2 mg, Fat 21.5 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 11.7 g, Sodium 151.7 mg, Sugar 13.5 g

ITALIAN CREAM COOKIE SHEET CAKE WITH CREAM CHEESE ICING



Italian Cream Cookie Sheet Cake with Cream Cheese Icing image

Make and share this Italian Cream Cookie Sheet Cake with Cream Cheese Icing recipe from Food.com.

Provided by Kris41

Categories     Dessert

Time 45m

Yield 10-15 serving(s)

Number Of Ingredients 16

1 cup Crisco
2 cups cake flour
1 teaspoon baking soda
5 eggs, separated
2 cups sugar
1/2 cup margarine (1/2 cup)
2 teaspoons vanilla
1 cup flaked coconut
1 cup chopped nuts
1 cup buttermilk
cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 (1 lb) box powdered sugar
1 teaspoon vanilla
chopped nuts (optional)

Steps:

  • Cream together Crisco, margarine, and sugar, add egg yolks.
  • Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
  • Fold in stiffly beaten egg whites.
  • Fold in coconut, nuts and vanilla.
  • Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
  • Let cake cool completely then add cream cheese icing.
  • Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.

Nutrition Facts : Calories 1019.6, Fat 59, SaturatedFat 18.4, Cholesterol 131.7, Sodium 578.2, Carbohydrate 115.9, Fiber 2, Sugar 89.9, Protein 10.7

ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING



Italian Cake with Coconut Cream Cheese Frosting image

This Italian cake with coconut cream cheese frosting is a family Christmas favorite.

Provided by qabowman

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
1 cup unsalted butter, softened
5 large eggs, separated, divided
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ teaspoon vanilla extract
1 cup flaked sweetened coconut
1 ½ cups chopped pecans
2 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
10 cups powdered sugar, or to taste
2 cups flaked sweetened coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
  • Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
  • Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
  • Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g

ITALIAN CREAM-FILLED CAKE



Italian Cream-Filled Cake image

This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup sugar
4 large egg yolks, room temperature
1-1/2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2-1/3 cups plain whole milk yogurt
1-2/3 cups sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
4 large egg whites, room temperature
3/4 cup sugar
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

ITALIAN CREME COOKIES



Italian Creme Cookies image

I crafted this recipe for a christmas cookie swap at work this year... I have tried to recreate the same great texture and taste of Italian Creme Cake in these cookies. I hope you enjoy!

Provided by BiloxiBuddy

Categories     Dessert

Time 1h10m

Yield 36 cookies, 8-12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup shortening
1/3 cup butter, softened for frosting
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
12 ounces powdered sugar (3/4 boxe)
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla
1 (1 ounce) box of vanilla pudding
2 cups flaked coconut
1 1/2 cups pecans, pieces
6 ounces cream cheese, softened
1/8 cup milk

Steps:

  • Preheat Oven to 350 degrees.
  • Cream 2 sticks of butter, granulated sugar, brown sugar, pudding mix, and 1 tsp vanilla in large bowl until light and fluffy. Mix in flour and baking soda. Dough will be thick, knead in coconut and 1 cup of pecans.
  • roll dough into 1 inch balls and flatten slightly then place on a greased cookie sheet 2 inches aparthes apart.
  • bake 10 minutes or until golden brown.
  • In a large mixing bowl combine cream cheese, powdered sugar, 1/3 stick of butter 1 tsp vanilla and 1/2 cup of pecans and just enough of the milk to make it spreadable.
  • frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 1009.5, Fat 61.9, SaturatedFat 27.1, Cholesterol 127.9, Sodium 437.2, Carbohydrate 108.9, Fiber 3.7, Sugar 77.6, Protein 9.7

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From can.bdt.fvg.it


ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING RECIPE
Stir in coconut and nuts. Fold in egg whites and pour into 3 greased and floured 9-inch round cake pans. Bake in preheated 350° oven for 25 to 30 minutes. After cake cools frost with Cream Cheese Frosting. Frosting; Cream together cream cheese and margarine, then add sugar and vanilla mixing together. Add nuts and spread between layers and on ...
From recipetips.com


ITALIAN CREAM SHEET CAKE + VIDEO - CHATTAVORE | RECIPE | SHEET …
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 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 …
From pinterest.com


VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING - ONCE UPON A CHEF
2021-06-02 In the bowl of a stand mixer fitted with the paddle attachment (or beaters), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add about half of the confectioners’ sugar; mix on low to combine.
From onceuponachef.com


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