Coconut Topped / Cream Cheese Sheet Cake

By margiekyle

Ingredients

• 1 cup butter, softened (2 sticks)
• 6 ounces cream cheese, softened
• 6 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract (I used 1/2 tsp vanilla and 1/2 tsp coconut extract)
• 2 1/4 cups cake flour
• 1/4 cup coconut milk or cream of coconut (optional)
• FROSTING - I DOUBLE THIS
• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla or coconut extract is good as well
• 1 1/2 cups confectioners' sugar
• 1/2 cup coconut- for toasting and sprinkling on top of the frosting
• THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT

Details

Servings 24
Preparation time 15mins
Cooking time 55mins
Adapted from justapinch.com

Preparation

Step 1

Preheat oven to 350 degree F.
Prepare a 9 x 13 pan with non stick cooking spray.

Cream together butter, cream cheese and sugar.

Beat in eggs one at a time, vanilla and then mix in flour. This is when I added the coconut milk. (If using, just stir it in well)

Spread batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick comes out clean.

{As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...)

Cool on cooling rack

Frosting:

Beat together butter, cheese, vanilla and add sugar.
Mix until well blended.

Toast the coconut. (I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.)

Gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost.

Enjoy!