Coconut Topped / Cream Cheese Sheet Cake
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
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. The Test Kitchen
1 cbutter, softened (2 sticks)
6 ozcream cheese, softened
2 1/4 csugar
1 - 2 tspvanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 ccake flour
1/8 ccoconut milk or coconut cream - optional
FROSTING - I DOUBLE THIS
4 ozcream cheese, softened
1/2 tspvanilla or coconut extract is good as well
1 1/2 cconfectioners' sugar
1/2 ccoconut- 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 )
How to Make Coconut Topped / Cream Cheese Sheet Cake
- Preheat oven to 350 degree F.
Prepare a 9 x 13 pan with non stick cooking spray. Can also use a sheet cake pan. I prefer thicker!
- 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.