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
- Cake
- Heat oven to 375 degrees.
- Grease a 15 x 10 jelly roll pan.
- In a large bowl, cream sugar, shortening, butter; add egg yolk and mix well.
- In a small bowl, combine flour, Buttermilk Blend and soda; add alternately with water to creamed mixture.
- Stir in vanilla, coconut and nuts.
- Beat egg whites in a small bowl until soft peaks form, then fold into batter.
- Pour into prepared pan and bake for 20 minutes.
- Cool on rack in pan for 10-15 minutes.
- Remove from pan; continue to cool.
- Frosting
- In a medium mixing bowl beat cream cheese, butter, vanilla and powdered sugar until mixed well. Frost top and side of cake.
- 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
