Coconut Cream Italian Sheet Cake
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Cake
  • 1½ cups sugar
  • ½ cup shortening
  • ½ cup butter
  • 5 eggs, separated (save whites)
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 cup water
  • 1 tsp vanilla
  • 1 cup coconut flakes
  • 1 cup pecans, chopped
  • Frosting
  • 1 8oz pkg cream cheese softened
  • ¾ cup butter
  • 1 tsp vanilla
  • 1 lb powdered sugar
  • ⅓ cup nuts (optional)
  • ¼ cup toasted coconut milk, if needed
Instructions
  1. Cake
  2. Heat oven to 375 degrees.
  3. Grease a 15 x 10 jelly roll pan.
  4. In a large bowl, cream sugar, shortening, butter; add egg yolk and mix well.
  5. In a small bowl, combine flour, Buttermilk Blend and soda; add alternately with water to creamed mixture.
  6. Stir in vanilla, coconut and nuts.
  7. Beat egg whites in a small bowl until soft peaks form, then fold into batter.
  8. Pour into prepared pan and bake for 20 minutes.
  9. Cool on rack in pan for 10-15 minutes.
  10. Remove from pan; continue to cool.
  11. Frosting
  12. In a medium mixing bowl beat cream cheese, butter, vanilla and powdered sugar until mixed well. Frost top and side of cake.
  13. Sprinkle with chopped nuts; if desired.
Nutrition Information
Calories: 198 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 22g Sugar: 17g Sodium: 90mg Fiber: 1g Protein: 2g Cholesterol: 37mg
Recipe by SacoFoods at http://www.sacofoods.com/coconut-cream-italian-sheet-cake/