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...

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Hands down this is one scrumptious cake! The coconut milk in the cake adds extra coconut flavor, but it's not overwhelming. If you're a fan of coconut, you'll DEFINITELY be a fan of this cake.

Ingredients

1 c
butter, softened (2 sticks)
6 oz
cream cheese, softened
6
eggs
2 1/4 c
sugar
1 tsp
vanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 c
cake flour
1/8 c
coconut milk - 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 )

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. Add milk now if using. Beat 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.

Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.
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 lightly 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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354 Comments

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lynn bally jlynnis1
Saturday at 9:49 AM
this recipe looks great. I will be making it love coconut.
user
Cassie * 1lovetocook1x
Friday at 11:41 PM
Thanks so much, Ellen! Hugs!
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Ellen Bales Starwriter
Friday at 6:44 PM
Congratulations, Cassie, on your latest Blue Ribbon. I KNOW you certainly deserve it! Big Hugs!
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Cassie * 1lovetocook1x
Wednesday at 2:32 PM
Why thank you, Cheryl! I'm fine with some not liking this cake, you can't please everyone, and you're right, we all have different tastes. Not knowing your oven is a bad thing as well. I always take my cakes out sooner than a recipe states, as mine bakes hot. Thank you for your kind words. Hugs!
user
Cheryl Kemptner CaGaPeach
Sunday, June 21 at 12:18 PM
Cassie, you're a pretty remarkable and diplomatic lady. Everyone's taste is different and overcooking will ruin any cake! LOL I haven't made this, yet, but plan to. BTW, a 9x13 cooks in my brand new oven in 25 minutes! No, it's not on convection. Temp has been checked; it just cooks faster, especially in a dark pan. Anyway, I always set the timer for the least amount of time minus 5-10 minutes to check on it. It pays to know your oven! Enjoy that blue ribbon.