Cassie * Recipe

Coconut Topped / Cream Cheese Sheet Cake

By Cassie * 1lovetocook1x


Rating:
Serves:
24 squares
Prep Time:
Cook Time:
Method:
Bake
Comments:

This is my daughters favorite cake of all cakes. The first time I made it she said I never had to make any other type cakes...this one suited her just fine...lol bless her heart.

I like the dense texture, together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut.

I hope you enjoy this delicious cake!

IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.

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 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- for toasting and sprinkling on top of the frosting
Note:
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

Directions Step-By-Step

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. This is when I added the coconut milk. ( if using, just stir it in well.)
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 should be the thickness of 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...




Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtags: #coconut, #Cream, #cheese

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331 Comments

user
jacque dietrichson diet94
Tuesday at 5:04 PM
I'm a huge coconut fan and love recipes with cream cheese, so this cake just sounded so good to me. I have baked plenty of cakes while I'm not a professional, I'm not a novice either. So the outcome ... while it wasn't bad, it definitely didn't send me into coconut heaven. In fact I really couldn't taste much coconut flavor other than the shredded coconut on top. It is very dense, which is fine, but really didn't have the greatest texture in my opinion. For the time and effort I would not make this cake again. I just think there are other recipes more worth my time.
user
Maria Flor DaCosta Maregracie
May 16, 2015
Hi there Cassie,

Question I see two pkgs of 6 cream cheeses, is it just 1 6oz that is required for the recipe?


Thank you
user
Danial Puckett Danial_Puckett
May 9, 2015
I made this cake and shared with my neighbors last year, I and am constantly getting request to make it AGAIN!...I have also been tagged in complex as Danny Crocker....LoL
user
Connie Wasik KitchieCow
Apr 25, 2015
Going to try this as soon as I see if my neighbor can spare a couple eggs. (We do that all the time to save a trip to the store.) Looks luscious!
user
Gloria Blake Gloriaeb
Apr 24, 2015
Would there be a problem using parchment on the bottom of the pan for easier removal? What about using splenda to reduce some of the calories?