ITALIAN CREAM SHEET CAKE

Instructions

1. Preheat oven to 350°F (180°C). Butter and flour a 13×9-inch baking pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium
   speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time,
   beating well after each addition.
3. In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually
   add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour
   mixture, beating just until combined after each addition. Stir in pecans, coconut, and vanilla.
   Transfer batter to a large bowl.
4. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed until stiff
   peaks form. Gently fold egg whites into batter. Spread batter into prepared pan, smoothing top
   with an offset spatula.
5. Bake until a wooden pick inserted in center comes out clean, about 45 minutes, loosely covering
   with foil halfway through baking to prevent excess browning.
6. In a small bowl, stir together condensed milk and almond liqueur. Using a fork, poke holes in top of
   warm cake. Pour mixture over cake. Let cool completely. Top with Sweetened Whipped
   Cream.Garnish with pecans and coconut, if desired. Cover and refrigerate for up to 3 days.