ITALIAN CREAM SHEET CAKE

Makes 12 servings

Ingredients:

• ½ cups (340 grams) unsalted butter, softened
• 2 cups (400 grams) granulated sugar
• 5 large eggs (250 grams), separated
• 2 cups (250 grams) all-purpose flour
• ½ teaspoons (4.5 grams) kosher salt
• 1 teaspoon (5 grams) baking soda
• 1 cup (240 grams) whole buttermilk
• 1 cup (113 grams) finely chopped pecans
• 1 cup (84 grams) sweetened flaked coconut, toasted
• 1 teaspoon (4 grams) vanilla extract
• 14 ounces (400 grams) sweetened condensed milk
• 1 tablespoon (15 grams) almond liqueur
• Sweetened Whipped Cream (recipe follows)

Garnish:

• Chopped pecans, toasted flaked coconut

Instructions:

1. Preheat oven to 350°F (180°C).
2. Butter and flour a 13×9-inch baking pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at mediumspeed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

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