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Coconut Cream Cheese Sheet Cake

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Rate this recipe 4.7/5 (27 Votes)

Ingredients

  • Ingredients
  • 1 c butter, softened (2 sticks)
  • 6 oz cream cheese, softened
  • 6 eggs
  • 2 c sugar
  • 1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
  • 2 1/4 c cake or all purpose flour
  • 1/4 c coconut milk or cream of coconut ( optional )
  • FROSTING - I DOUBLE THIS
  • 1/4 c butter,softened
  • 4 oz cream cheese, softened
  • 1/2 tsp vanilla or coconut extract is good as well
  • 1 1/2 c confectioners' sugar
  • 1/2 c coconut
  • can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )
  • THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT

Details

Adapted from Facebook.com

Preparation

Step 1

Directions
1. Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray.
2. Cream together butter, cream cheese and sugar.
3. Beat in eggs one at a time, vanilla and then mix in flour.
4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool on cooling rack
5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
6. You can now toast 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.
7. I then 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. I did it my way for presentation... Note: Best kept refrigerated. Enjoy!

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