The Best Old-Fashioned Italian Cream Cake with Cream Cheese Frosting
DESCRIPTION
This is the legendary “Grandma’s recipe” that has been a staple at Southern American holiday tables for decades. It is a incredibly moist and tender white cake, packed with shredded coconut and crunchy chopped pecans. What sets this apart is the rich, silky cream cheese frosting that melts in your mouth. Whether it’s for a birthday, a family reunion, or a Sunday treat, this 9×13 sheet cake is the ultimate crowd-pleaser that never leaves leftovers!
INGREDIENTS
For the Cake Batter:
- Butter: 1/2 cup (1 stick) unsalted butter, softened.
- Sugar: 2 cups granulated white sugar.
- Eggs: 5 large eggs (separated into yolks and whites).
- Flour: 2 cups all-purpose flour.
- Buttermilk: 1 cup room-temperature buttermilk (the secret to the moisture!).
- Baking Soda: 1 teaspoon.
- Coconut: 1 cup sweetened shredded coconut.
- Pecans: 1 cup finely chopped pecans.
- Vanilla: 1 teaspoon pure vanilla extract.
For the Cream Cheese Frosting:
- Cream Cheese: 8 oz (1 package) softened.
- Butter: 1/2 cup (1 stick) softened.
- Powdered Sugar: 4 cups (sifted).
- Vanilla: 1 teaspoon.
- Topping: Extra chopped pecans for garnishing the top.
How to make it (Quick Summary for your site):
- Cream butter and sugar, then add egg yolks one by one.
- Mix in dry ingredients alternating with buttermilk.
- Fold in the coconut, pecans, and stiff-peaked egg whites.
- Bake in a greased 9×13 pan at 350°F (175°C) for 30–35 minutes.
- Frost once the cake is completely cool and top with extra nuts.
