Coconut Cream Cheese Sheet Cake

By á-24734

This cake is more dense than a regular sheet cake.

Ingredients

• Frosting:
• 1 Cup Butter, softened
• 6 oz. Cream Cheese, softened
• 6 Eggs
• 2 Cups Sugar
• 1 tsp. Vanilla (or 1/2 tsp. vanilla and 1/2 tsp. coconut extract)
• 2 1/4 Cups Cake Flour (or you can use regular flour)
• 1/4 Cup Coconut Milk
• 1/2 Cup Butter, softened
• 8 oz. Cream Cheese, softened
• 1 tsp. Vanilla
• 3 Cups Powdered Sugar
• 1 Cup Coconut, toasted
• Milk to thin, if necessary, to spreading consistency

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish. Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla and flour. Spread batter in a baking dish and bake 35-40 minutes. As cake cools, it will fall (don't be alarmed, this is normal). Cool on wire rack. Mix frosting ingredients (except for coconut) until well blended. Frost cooled cake. Toast coconut in oven for just a few minutes watching carefully so it doesn't burn. Sprinkle frosted cake with toasted coconut.