Italian Cream Sheet Cake


°1 C unsalted butter 
°2 C granulated sugar
°1 tsp vanilla
°5 egg yolks, divided into whites
°2 cups all-purpose flour
°1 teaspoon baking soda
°1/2 teaspoon salt
°1 cup of milk
°1 cup shredded coconut
°8 ounces soft cream cheese
°4 tablespoons soft butter
° 2 teaspoons of vanilla extract
°2 cups sifted powdered sugar
°1 cup coconut
°1 cup pecans

* instructions:

Preheat oven 375 F .
Line a 12" x 17" pan (jelly roll) with greased parchment paper. Sit aside.
In a large bowl, cream butter and sugar.
Mix the egg yolks one by one.
Mix in the vanilla extract. Sit aside.
In -sized bowl, Mixing flour, baking soda, & salt.
Gradually add the dry ingredients to the wet ingredients, alternating the curd.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the egg whites into the mixture until completely combined.
Fold in the coconut.
Spread the mixture evenly in the prepared skillet.
Bake for 15-18 minutes. (Do not over-bake. Cake will continue to cook until cooled)
Remove the cake from the oven and let it cool in the pan.
Prepare the garnish by brushing the cream cheese and butter.
Add vanilla extract.
Gradually mix the powdered sugar until it becomes creamy.
Add coconut and walnuts.
Frost cake once it cools totally.

Enjoy !