Best Italian Cream Cake Recipe – Moist Coconut Pecan Sheet Cake

Italian Cream Cake is the ultimate Italian cream cake recipe, made with tender vanilla cake layers, sweet shredded coconut, crunchy pecans, and a rich cream cheese frosting. This homemade sheet cake version is baked in a 9×13 pan for simplicity while still delivering classic bakery-style flavor and texture. Moist, fluffy, and perfectly sweet, this Italian dessert cake is ideal for holidays, family gatherings, or special occasions when you want something elegant yet easy. If you’re searching for an Italian cream cake recipe, coconut pecan cake, or cream cheese frosted sheet cake, this recipe delivers rich flavor, soft crumb, and irresistible texture in every slice.

Introduction

Italian Cream Cake is one of those timeless desserts that feels both nostalgic and celebratory. Despite its name, it’s a classic Southern-style cake known for its rich texture, coconut-pecan flavor, and silky cream cheese frosting.

This sheet cake version keeps all the traditional elements but makes the process much simpler and more approachable. Instead of multiple layers, everything is baked in a single 9×13 pan, making it perfect for home bakers who want big flavor without complicated assembly.

The cake itself is incredibly moist and tender thanks to buttermilk and whipped egg whites, while shredded coconut and chopped pecans add texture and richness throughout. Topped with a smooth cream cheese frosting and finished with more coconut and pecans, every bite delivers sweetness, crunch, and creamy balance.

Why You’ll Love This Recipe

• Moist and tender crumb with rich flavor
• Easy sheet cake format – no layering required
• Classic coconut pecan combination
• Creamy, tangy frosting that balances sweetness
• Perfect for holidays and gatherings
• Simple ingredients with bakery-quality results

Ingredients Breakdown

Cake

• 1/2 cup salted butter (softened)
  Adds richness and moisture to the cake base.
• 1/2 cup vegetable shortening
  Helps create a light, tender crumb.
• 2 cups granulated sugar
  Sweetens and supports structure.
• 2 cups all-purpose flour
  Forms the base of the cake batter.
• 5 large egg yolks
  Add richness, color, and moisture.
• 1 cup buttermilk
  Creates a soft, tender texture with slight tang.
• 1 teaspoon baking soda
  Helps the cake rise and stay fluffy.
• 1 teaspoon vanilla extract
  Enhances overall flavor depth.
• 1/2 cup shredded coconut
  Adds sweetness and chewy texture.
• 1 cup chopped pecans
  Adds crunch and nutty flavor.
• 5 large egg whites (beaten until fluffy)
  Lightens the batter and adds airy structure.

Cream Cheese Frosting

• 1/2 cup salted butter (softened)
  Creates a rich and creamy base.
• 8 ounces cream cheese (softened)
  Adds tangy flavor and smooth texture.
• 16 ounces powdered sugar (about 4 cups)
  Sweetens and stabilizes the frosting.
• 1 teaspoon vanilla extract
  Enhances flavor.
• 1 cup shredded coconut (topping)
  Adds texture and sweetness.
• 1 cup chopped pecans (topping)
  Provides crunch and decoration.

Tools & Equipment Needed

• 9×13-inch baking dish
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack

Step-by-Step Instructions

1. Prepare the oven and pan

Preheat oven to 325°F (163°C). Grease a 9×13 baking dish.

2. Mix dry ingredients

In a medium bowl, whisk together flour and baking soda. Set aside.

3. Cream butter, shortening, and sugar

In a large mixing bowl, beat softened butter, shortening, and sugar until light and fluffy.

4. Add egg yolks and vanilla

Beat in egg yolks one at a time, then mix in vanilla extract.

5. Combine wet and dry ingredients

Alternate adding flour mixture and buttermilk, mixing until just combined.

6. Add coconut and pecans

Stir in shredded coconut and chopped pecans.

7. Fold in egg whites

Gently fold in beaten egg whites until fully incorporated to keep the batter light.

8. Bake the cake

Pour batter into prepared dish and bake for 40–45 minutes, or until a toothpick comes out clean.

9. Cool completely

Allow cake to cool fully before frosting.

Cream Cheese Frosting Instructions

1. Beat butter and cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract.
3. Mix until fluffy and fully combined.
4. Spread evenly over cooled cake.
5. Top with shredded coconut and chopped pecans.

Tips & Variations

• Extra moist cake – Do not overbake; remove as soon as toothpick is clean
• Nut-free version – Omit pecans and increase coconut slightly
• Layered version – Divide into two pans for a traditional layer cake
• Extra coconut flavor – Toast coconut before topping
• Lighter frosting – Reduce powdered sugar slightly for less sweetness

Flavor Profile

Italian Cream Cake is rich, sweet, and deeply comforting. The vanilla base is soft and buttery, while coconut adds chewy sweetness and pecans bring a toasted nutty crunch. The cream cheese frosting adds tangy richness that balances the sweetness of the cake.

Every bite delivers contrast—soft cake, creamy frosting, and crunchy topping—making it both indulgent and satisfying.

Nutritional Overview

Per slice (approximate):

• Calories: ~661
• Protein: ~6g
• Carbohydrates: ~77g
• Fat: ~30g
• Sugar: ~60g

A rich dessert best enjoyed in moderation for special occasions.

Make-Ahead & Meal Prep Tips

• Bake cake 1 day ahead for better flavor development
• Store unfrosted cake at room temperature overnight
• Frost just before serving for freshest presentation
• Refrigerate leftovers in an airtight container

FAQs

1. Can I make this cake ahead of time?
Yes, it tastes even better the next day.

2. Do I have to use shortening?
It helps create a lighter texture, but butter can be substituted.

3. Can I use sweetened coconut?
Yes, sweetened coconut works perfectly.

4. Why are egg whites beaten separately?
They add lightness and help create a fluffy texture.

5. Can I freeze Italian Cream Cake?
Yes, freeze slices without frosting for best results.

Cooking Timeline

Task	Time
Prep Time	20 minutes
Cook Time	40–45 minutes
Cooling Time	30–60 minutes
Total Time	~1 hour 40 min
Servings	15 slices

Serving Suggestions

Serve chilled or at room temperature for the best texture. Slice into clean squares and serve on a dessert platter for gatherings. It pairs beautifully with coffee or tea for an afternoon dessert.

For special occasions, garnish each slice with extra toasted coconut and pecans for a bakery-style finish.

Recipe Variations

• Coconut-heavy version with extra shredded coconut
• Extra nutty version with more toasted pecans
• Sheet cake bar version cut into small squares
• Citrus twist with a hint of lemon zest in the batter

Ingredient Spotlight

Buttermilk

Buttermilk is key for tenderness, adding moisture and a slight tang that balances sweetness.

Pecans

Pecans add a rich, buttery crunch that complements the soft cake and creamy frosting.

Pro Cooking Tips

• Always use room-temperature ingredients for smoother mixing
• Fold egg whites gently to maintain airiness
• Don’t overmix batter after adding flour
• Cool cake completely before frosting to prevent melting
• Toast pecans lightly for deeper flavor

Storage & Freezing Guide

• Refrigerator: up to 5 days
• Freezer: up to 2 months (unfrosted preferred)
• Reheating: bring to room temperature before serving
• Store tightly covered to maintain moisture

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	~661
Protein	~6g
Carbs	~77g
Fat	~30g
Fiber	~3g

Dietary Notes:
Contains dairy, eggs, and nuts. Not suitable for nut-free diets unless modified.

Expanded Conclusion

Italian Cream Cake is a classic dessert that never goes out of style. With its soft vanilla base, rich coconut-pecan texture, and creamy frosting, it strikes the perfect balance between indulgent and comforting.

This sheet cake version makes it even easier to prepare while keeping all the traditional flavor intact. It’s perfect for holidays, celebrations, or any moment that calls for a homemade dessert that feels special.

Save this recipe, share it with loved ones, and enjoy every soft, creamy, nutty bite.

Print