I have never understood why they called this an Italian cream cake. I can only describe it as a vanilla cake with coconut and pecans. It even reminds me of a Hummingbird cake and maybe my version.
Momma loved sheets cakes for several reasons. She used one pan and it was easy to serve the squares. Transporting was a lot easier than trying to balance a layer cake. Hers was usually wrapped in foil and the frosting had to be scraped from the foil or licked, depending on who was putting it out.
I love this because when I take it hot out of the oven, I pour a can of condensed milk all over the top after I have poked holes all over. More moistness, more sweetness. Can you really get enough sugar in a cake?
I love cutting my cakes and putting them in pretty little liners. In my mind, they look like they just were purchased from a bakery. And then, I pack them up in containers and deliver them. I try to make sure I get to all with a birthday. Sometimes I don’t make that goal but I do try. I love to bring to my older neighbors. Yes, there are several in my little community that are years ahead of me. I should be grooming someone to take my place. I do like my sweets.
I have to say giving the cake away is most rewarding to me. I will never forget the smiles and the thank-yous. I find little bags hanging on my door. They contain everything from sprinkles to cupcake cake liners to containers. Sometimes there is a note but oftentimes, not. It does not matter. I have already been rewarded.
ITALIAN CREAM SHEET CAKE
Moist vanilla cake with coconut and pecans
Ingredients
CAKE
- 1 1/2 cups butter, room temp
- 1 1/2 cups sugar
- 5 large eggs, room temp
- 2 tsp. vanilla
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp. baking soda
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup flaked coconut
Topping for Hot Cake
- 1 14 oz can condensed milk
Frosting
- 1 8-oz, Cream Cheese, room temp
- 1/2 cup butter, room temp
- 1 tsp. vanilla
- pinch salt
- 4 cups confectioners sugar
Instructions
CAKE
Preheat oven to 350 degrees. Spray 9 x13 pan with nonstick spray with flour.
Cream butter until smooth and slowly add sugar. When all of the sugar has been added, turn the mixer on high and beat for about 4-5 minutes. Stop halfway and scrape sides. The mixture will actually turn from yellow to white.
Add eggs, one at a time, and then the vanilla. Scrape down in the bottom to ensure all mixture has been incorporated.
In a small bowl, add flour, salt, and soda. Whisk with a fork.
Alternately add the buttermilk and flour mixture.
Fold in the pecans and coconut.
Spoon into the pan. Bake for about 45 minutes. Check the middle with a toothpick or skewer and it should come out clean.
TOPPING
Use a rounded handle of a wooden spoon or straw to poke holes in the cake. Pour the condensed milk all over the top. Let the cake completely cool.
FROSTING
Beat cream cheese and butter until smooth. Be sure and scrape the bottom of the bowl to avoid lumps of butter or cream cheese.
Add vanilla and salt.
Turn the mixer on low and slowly add the confectioner's sugar. Beat until it is creamy. Spread over the cooled cake and garnish with coconut and pecans.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 745Total Fat: 42gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 155mgSodium: 607mgCarbohydrates: 87gFiber: 2gSugar: 72gProtein: 9g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
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Thank you, Kathy, for this decadent dessert! I can just see Cousin Katrina uncovering it at the family reunions!!!! I would be the one to ask if I could lick the icing from the foil! 🤣
I love memories…thinking of all my kids are missing b/c now reunions are held at funerals!
I know I will be spending lots of time here. So many memories of my own Mama in these recipes. Thank you!
Oh thank you