Italian Cream Cookie Sheet Cake With Cream Cheese Icing Recipes

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
• In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
• Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
• Frost cake. Garnish with additional chopped pecans.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Steps:

• Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.
• Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
• Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.
• Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.

Steps:

• Cream together Crisco, margarine, and sugar, add egg yolks.
• Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
• Fold in stiffly beaten egg whites.
• Fold in coconut, nuts and vanilla.
• Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
• Let cake cool completely then add cream cheese icing.
• Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
• Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
• Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
• Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.