Italian Cream Sheet Cake

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Ingredients

• Cake:
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups all-purpose flour
• 2 cups sugar
• 5 eggs
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon shredded coconut
• 1 cup pecans, roughly chopped
• Icing:
• 1 cup (2 stick) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup pecans, roughly chopped
• 1/4 teaspoon salt 

Preparation

• heat kitchen appliance to 350º F and gently grease a jelly roll baking sheet with butter or non-stick spray.

• in an exceedingly medium bowl, whisk along flour, bicarbonate and salt, then put aside.

• in an exceedingly massive bowl or mixer, cream along butter and sugar for 4-5 minutes, or till downy and lightened in color.

• Add eggs and beat till totally incorporated, then combine in seasoner.

• starting and ending with the dry ingredients, alternate between adding flour mixture and milk mixture to ready-mix, mix till simply incorporated.

• Fold in coconut and pecans, then pour batter into lubricated baking sheet.

• Place in kitchen appliance and bake for 17-20 minutes, or till strip inserted in center comes out principally clean. take away from kitchen appliance and let cool

• begin ice by creaming butter and cheese along in an exceedingly massive bowl or mixer. 3-4 minutes, or till downy.

• operating bit by bit, add in granulated sugar and salt, mix till combined, then hammer in seasoner and cut coconut.

• Frost cake and high with cut pecans. Slice, serve and enjoy!