Coconut-Cream Cheese Sheet Cake

By á-48911

Ingredients

• 1 c butter, softened (2 sticks)
• 6 oz. cream cheese, softened
• 6 eggs
• 2 c sugar
• 1 t. vanilla extract ( I used 1/2 t.vanilla and 1/2 t. coconut extract
• 2 1/4 c cake flour or all purpose flour
• 1/4 c coconut milk or cream of coconut ( optional )
• FROSTING - I DOUBLE THIS
• 1/4 c softened butter
• 4 oz. cream cheese, softened
• 1/2 t. vanilla or coconut extract is good as well
• 1 1/2 c confectioners' sugar
• 1/2 c coconut- for toasting and sprinkling on top of the frosting
• Note: can add a few tablespoons milk, cream or coconut milk (frosting will be thick.)

Details

Servings 24
Cooking time 55mins

Preparation

Step 1

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.

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

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.