Fluffy, homemade Italian Cream Sheet Cake for a crowd!
Ok so I know I’ve been living under a rock and haven’t fully come to
grips with this whole “sheet pan” craze. I’ve had many requests for
meals and desserts made in a sheet pan but honestly…I just didn’t see
why it was such a big deal. Well… I have seen the light brethren! With
that I say, please forgive my lack of judgment for I know not what I
thought I knew. I’m converted.
Ingredients
CAKE
- 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
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup coconut, shredded
- FROSTING
- 8 oz cream cheese, softened
- 4 tablespoon butter, softened
- 2 teaspoons vanilla extract
- 2 cup powdered sugar, sifted
- 1 cup coconut
- 1 cup pecans
Tags
Lifestyle