Italian Cream Sheet Cake

So for this cake, we want to make sure it’s as moist and delicious as possible, so we’ve got a cup of butter, five eggs and buttermilk in here to make sure it stays as moist as possible. Adding pecans and coconuts to both the cake itself and on top of the frosting means you’ve got tons of fresh, added flavor that enhance the cake and make this a dessert you’ll be craving all week. If you think it’s too much of either, you can easily choose to just put them in the cake or use ‘em as garnish, or you could just go with pecans or just with coconut – this is your Italian cream cake and you can make it however you like!

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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