Italian Cream Sheet Cake Recipe Snack On Meat

My First Taste of Sunshine Cake

I first tried this cake at a church potluck. A lovely woman named Maria brought it. It was the most beautiful cake I had ever seen.

I took one bite and my eyes went wide. It was so moist and sweet. I knew I had to get the recipe for myself. I still smile thinking about that day.

Why This Cake is So Special

This cake is not just about eating something sweet. It is about sharing. Baking it for someone is like giving them a big, warm hug.

That is why this matters. Food made with love fills more than your stomach. It makes your heart feel full, too. What is a food that always makes you feel happy?

Let’s Get Baking Together

First, get your pan ready and heat the oven. Now, mix your butter and sugar. Beat it until it looks light and fluffy.

Add your eggs one at a time. Then mix in the dry stuff and the buttermilk. Be gentle and do not mix too much. Finally, fold in the coconut and pecans.

*Fun fact: The buttermilk and baking soda work together. They make the cake super fluffy and soft!

The Best Part: The Icing

While the cake cools, make the icing. Mix the soft butter and cream cheese. Doesn’t that smell amazing? Slowly add the powdered sugar.

Stir in the vanilla and coconut. Spread this fluffy cloud over your cooled cake. Finish it with a handful of chopped pecans. Do you like lots of icing or just a little?

A Little Kitchen Lesson

My grandson once tried to mix the batter with a fork. It took forever and his arm got so tired! I showed him my hand mixer. His face lit up.

That is why this matters. Using the right tool makes the job easier. And it makes baking more fun. Have you ever had a funny kitchen mistake?

Time to Share Your Story

This cake is perfect for a birthday or a simple Tuesday. It brings people together around the table. I love hearing the stories it creates.

If you make it, I would love to hear about it. Tell me, who would you share this sunshine cake with?

Ingredients:

Ingredient	Amount	Notes
Cake:
Unsalted Butter	1 cup (2 sticks)	room temperature
All-Purpose Flour	2 cups
Sugar	2 cups
Eggs	5
Baking Soda	1 teaspoon
Salt	1/4 teaspoon
Buttermilk	1 cup
Vanilla Extract	2 teaspoons
Shredded Coconut	1 cup
Pecans	1 cup	roughly chopped
Icing:
Unsalted Butter	1 cup (2 sticks)	room temperature
Cream Cheese	1 (8 oz.) package	room temperature
Powdered Sugar	3-4 cups
Vanilla Extract	1 teaspoon
Shredded Coconut	1 cup
Pecans	1 cup	roughly chopped
Salt	1/4 teaspoon

My Favorite Italian Cream Cake

This cake always makes me think of my friend, Maria. She brought it to a church potluck years ago. I took one bite and had to have the recipe. She wrote it on a little card for me. I still have that card, all stained with butter and sugar.

It’s not a fussy, tall cake. We bake it in a simple sheet pan. That means more for everyone! The coconut and pecans make it special. Doesn’t that smell amazing? Let’s get started.

• Step 1: First, turn your oven on to 350 degrees. Get out your jelly roll pan. That’s just a baking sheet with sides. Grease the whole pan so the cake won’t stick. I use my fingers and a bit of butter. It feels nice and messy.
• Step 2: Grab a medium bowl for your dry things. Put in the flour, baking soda, and salt. Give it a good whisk. This makes sure everything gets along. Set this bowl aside for now. We will need it soon.
• Step 3: Now for the fun part! In a big bowl, beat the butter and sugar. Keep mixing until it looks pale and fluffy. Then add the eggs, one at a time. Let each one say hello before adding the next. Mix in the vanilla. It smells so good.
• Step 4: Time to bring it all together. Add some of the flour mixture. Then pour in a little buttermilk. Keep going back and forth. Always start and end with the flour. (A hard-learned tip: Do not overmix! A few lumps are just fine). Finally, gently fold in the coconut and pecans.
• Step 5: Pour your batter into the greased pan. Spread it out evenly with a spoon. Pop it in the oven for about 20 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. Let the cake cool completely. This takes patience!
• Step 6: For the icing, beat the butter and cream cheese together. They should be smooth and creamy. Slowly add the powdered sugar and salt. It might look like a little snowstorm! Stir in the vanilla and coconut. Now, frost that cool cake. Sprinkle the top with more pecans. What’s your favorite part of baking? The mixing or the decorating? Share below!

Cook Time: 20 minutes
Total Time: 1 hour (with cooling)
Yield: 15 servings
Category: Dessert, Cake

Three Tasty Twists to Try

This recipe is like a good friend. It’s wonderful as it is, but it also loves new ideas. Sometimes I like to play with it. Here are a few fun changes you could make. I wonder which one you will like best.

• Lemon Sunshine: Add the zest of one lemon to the cake batter. Use lemon juice instead of vanilla in the icing. It’s so bright and cheerful.
• Chocolate Chip Joy: Fold a cup of mini chocolate chips into the batter. The little melty bits are a happy surprise in every bite.
• Pina Colada Dream: Use toasted coconut. Add a tablespoon of rum extract to the icing. It will taste like a tropical vacation.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

This cake is a star all on its own. But you can make it even more special. I love serving big squares on my floral plates. A little dollop of whipped cream on the side is lovely. For a party, add fresh berries like strawberries or raspberries. Their tartness is perfect with the sweet cake.

What should you drink with it? A glass of cold milk is my top choice. It’s a classic for a reason. For the grown-ups, a sweet dessert wine or a cup of strong coffee is just right. Which would you choose tonight?

Keeping Your Italian Cream Cake Fresh

This cake is perfect for making ahead. It stays moist for days. Just cover the pan tightly with foil.

You can also freeze it for a later treat. Wrap individual slices in plastic wrap. Then place them all in a freezer bag.

I once forgot a whole cake on the counter overnight. My grandson found it and was so happy. Now I always make an extra one to freeze.

This matters because a ready-made dessert saves time. It means you are always prepared for surprise guests. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Do not overmix the batter. Stir just until the flour disappears.

I remember when my icing was once lumpy. My butter was too cold. Room temperature butter blends smoothly with cream cheese.

If your cake is browning too fast, check your oven temperature. An oven thermometer is a big help. Getting the texture right builds your cooking confidence.

Perfect icing makes every slice look special. Which of these problems have you run into before?

Your Cake Questions Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: How far ahead can I make it?
A: You can bake it two days before. Ice it the day you serve.

Q: What can I use instead of pecans?
A: Walnuts are a great swap. Or you can leave nuts out completely.

Q: Can I make a smaller cake?
A: Absolutely. Just cut all the ingredients in half. Use a smaller square pan.

Q: Is the coconut optional?
A: Of course! The cake will still be wonderfully tasty without it. Which tip will you try first?

Bake, Share, and Enjoy

I hope this recipe brings joy to your kitchen. It is a family favorite for us. Baking is a way to share love.

Fun fact: This type of cake became popular in the American South. No one is quite sure of its Italian origins!

I would love to see your beautiful creations. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.