Sheet Pan Italian Cream Cake Recipes

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SHEET PAN ITALIAN CREAM CAKE



Sheet Pan Italian Cream Cake image

Italian cream cake for a crowd! Made in a sheet pan for easy serving!

Provided by Divas Can Cook

Categories     Dessert

Time 33m

Number Of Ingredients 15

1 cup unsalted butter (room temperature)
2 cups granulated sugar
1 tablespoon vanilla extract
5 eggs (yolks divided from whites)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup coconut (shredded)
8 oz cream cheese (softened)
4 tablespoons butter (softened)
2 teaspoons vanilla extract
2 cups powdered sugar (sifted)
1 cup coconut
1 cup pecans

Steps:

  • Preheat oven to 375 F.
  • Line a 12 x 17 (jellyroll) pan with greased parchment paper. Set aside.
  • In a large bowl cream together butter and sugar.
  • Mix in egg yolks one at a time.
  • Mix in vanilla extract. Set aside.
  • In a medium bowl combine flour, baking soda, and salt.
  • Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
  • In a separate bowl, beat the egg white until stiff peaks form.
  • Fold egg whites into batter until completely incorporated.
  • Fold in coconut.
  • Spread batter evenly into prepared pan.
  • Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
  • Remove from oven and let cake cool in the pan.
  • Prepare the frosting by creaming together cream cheese and butter.
  • Add in vanilla extract.
  • Gradually mix in powdered sugar until creamy.
  • Fold in coconut and pecans.
  • Frost the cake once it has completely cooled.

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