Italian Cream Bars are my sheet-pan take on Italian cream cake, with a tender coconut-pecan crumb and that classic cream cheese frosting on top.
They’re sweet, rich, and a little nutty, and I like that they slice cleanly once they’ve had a quick chill. For me, this is the kind of dessert that looks “special” on a platter, but it’s still a very straightforward bake.
I make these most often for holidays and potlucks, or any time I want a dessert that’s easy to portion. They’re also great when you want a cake-style treat without dealing with layers.
Why You’ll Love This Recipe
Sheet pan simple: You get all the flavor of Italian cream cake, but in bar form, so there’s no stacking or decorating layers.
Soft cake texture: These bake up tender with a light crumb, and the coconut and pecans make them feel a little more interesting than a plain vanilla bar.
Classic frosting: Cream cheese frosting just makes sense here. It’s rich, a little tangy, and it spreads easily once the bars are fully cool.
Easy to slice and serve: A short chill helps you get neat squares, which is handy for parties, bake sales, and cookie trays.
Flexible finish: Toasted coconut and pecans are my go-to, but you can keep it simple or add a quick white chocolate drizzle when you want them to look extra nice.
Ingredients You’ll Need
Bars
- All-purpose flour: I use regular flour here. Measure it the usual way (spoon and level) so the bars don’t turn out heavy.
- Granulated sugar: Keeps the crumb light and gives the bars that classic cake sweetness.
- Baking soda: This works with the buttermilk to give the bars a nice lift.
- Fine salt: Don’t skip it. It keeps the whole thing from tasting flat, especially with the frosting.
- Buttermilk: Buttermilk gives a softer, more tender cake texture. Kefir plus a small splash of milk works if that’s what you have.
- Unsalted butter: Melted butter makes this batter quick to mix. Let it cool a bit so it doesn’t warm up the eggs.
- Eggs: Room temperature eggs mix in smoother and help the bars bake evenly.
- Vanilla extract: This is the main flavor in the bars, so I use a good one.
- Almond extract (optional): A tiny bit gives that “bakery cake” feel. If you’re not sure, leave it out or keep it subtle.
- Sweetened shredded coconut: This is what makes them feel like Italian cream cake. The sweetened kind is what I reach for here.
- Pecans: Finely chopped pecans spread through the batter better than big pieces. Walnuts work too if that’s what you’ve got.
Cream Cheese Frosting
- Cream cheese: Use the block style, not the tub. Let it soften so it beats smooth without little lumps.
- Unsalted butter: Softened butter helps the frosting get fluffy and spreadable.
- Powdered sugar: Sift it if it’s lumpy. It makes the frosting smoother and easier to spread.
- Vanilla extract: Keeps the frosting tasting like classic cream cheese frosting, not just sweet.
- Fine salt: Just enough to keep the frosting from tasting one-note.
- Heavy cream or milk: I add a little at a time just to loosen the frosting to the texture I want.
Optional Topping
- Toasted coconut: Toasting makes it more fragrant and nutty. It’s a small step that’s worth it if you have time.
- Toasted pecans: Toasted nuts taste stronger and stay a little crunchier on top.
- White chocolate: Totally optional, but a thin drizzle looks nice and adds a little extra sweetness.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and set a rack in the middle. Grease and line a 9×13-inch pan with parchment, leaving some overhang so you can lift the bars out later.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix the wet ingredients: In a second bowl, whisk the buttermilk, melted and cooled butter, eggs, vanilla, and almond extract (if using) until smooth.
- Combine the batter: Pour the wet mixture into the dry mixture and stir just until you don’t see dry flour.
- Add the mix-ins: Fold in the shredded coconut and chopped pecans.
- Spread the batter: Scrape the batter into the prepared pan and spread it into an even layer.
- Bake: Bake for 22 to 28 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
- Cool: Let the bars cool completely in the pan before frosting.
- Beat the frosting: Beat the softened cream cheese and butter until smooth and fluffy.
- Add the sugar: Add the powdered sugar gradually and beat until combined.
- Finish the frosting: Beat in the vanilla and salt, then add heavy cream or milk a little at a time until it’s spreadable. Beat for about 1 minute to lighten it up.
- Frost the bars: Spread the frosting over the fully cooled bars.
- Top and chill: Sprinkle with toasted coconut and toasted pecans, and add a white chocolate drizzle if you want. Chill for 30 minutes for cleaner slices.
- Slice: Lift the bars out using the parchment overhang, then cut into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temp ingredients when you can. Room temperature eggs, buttermilk, cream cheese, and butter mix smoother. The frosting is especially easier to get lump-free.
Don’t overmix the batter. Once the wet and dry are combined, stir just until the flour disappears. Overmixing can make the bars bake up a little tough.
Toast the coconut and pecans. It takes a few minutes, but the flavor is noticeably better. Keep an eye on them since coconut can go from pale to too dark fast.
Cool completely before frosting. If the bars are even a little warm, the frosting will get soft and slippery. I usually give it extra time if my kitchen is warm.
Chill before slicing. A short chill firms up the frosting and makes it much easier to cut neat squares.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee: These are really good with a strong cup of coffee or a latte. The tangy frosting and nuts go well with bitter coffee.
- Milk: A cold glass of milk is simple and classic with these. It’s especially nice if you went heavy on the frosting.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something a little lighter on the plate. I’ll do this for brunch-style gatherings.
- Extra toasted topping: Add another pinch of toasted coconut and pecans right before serving. It makes them look finished and adds crunch.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the refrigerator up to 5 days. Because of the cream cheese frosting, I keep these chilled and just pull out what I need.
For the best texture, let the bars sit out for a bit so they come to cool room temperature before serving. The frosting softens slightly and the cake tastes less firm.
You can make these ahead and keep them frosted in the pan, covered tightly. I usually wait to add the toasted toppings until closer to serving so they stay crunchy.
If you want to freeze them, freeze individual portions or freeze a whole slab after slicing. Thaw in the fridge overnight and serve cool or closer to room temp.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Why are these called Italian Cream Bars?
They’re based on Italian cream cake flavors: vanilla cake with coconut and pecans, topped with cream cheese frosting. This version is just baked as a single layer and sliced into bars.
Can I use walnuts instead of pecans?
Yes. Walnuts work fine here, and I’d chop them fairly small so you get nuts in every bite without big chunks.
What’s the best buttermilk substitute for this recipe?
Kefir plus a small splash of milk is an easy substitute and bakes up similarly. I’d use the plain kind.
How do I know when the bars are done?
The top should look set and a toothpick should come out with a few moist crumbs, not wet batter. If it comes out totally clean, they may be a bit overbaked, so start checking on the early side.
Do I have to toast the coconut and pecans for the topping?
No, but I like the flavor a lot more when they’re toasted. If you’re short on time, you can skip it and just sprinkle them on as-is.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Italian Cream Bars
INGREDIENTS
Bars
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup buttermilk
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 cup sweetened shredded coconut
- 1 cup pecans finely chopped.
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar sifted
- 2 tsp vanilla extract
- 1/8 tsp fine salt
- 2 tbsp heavy cream or milk as needed.
Topping Optional
- 1/4 cup toasted coconut
- 1/4 cup toasted pecans chopped
- white chocolate for drizzle optional.
INSTRUCTIONS
Bake Bars
- Heat oven to 350 F and set rack to middle
- grease and line a 9 by 13 inch pan with parchment leaving overhang
- whisk flour sugar baking soda and salt in a large bowl
- whisk buttermilk melted butter eggs vanilla and almond extract in a second bowl
- add wet to dry and stir just until combined
- fold in coconut and pecans
- spread batter evenly in pan
- bake until top is set and a toothpick comes out with a few moist crumbs 22 to 28 minutes
- cool completely in pan.
Make Frosting
- Beat cream cheese and butter until smooth and fluffy
- add powdered sugar gradually and beat until combined
- beat in vanilla and salt
- add heavy cream or milk a little at a time until spreadable
- beat 1 minute until light.
Assemble
- Spread frosting over fully cooled bars
- sprinkle with toasted coconut and toasted pecans and add drizzle if using
- chill 30 minutes for clean slices
- lift out and cut into bars.
