Coconut Topped Cream Cheese Sheet Cake
Description
The best cake isn't always chocolate, and yes, some people actually like coconut! If you don't have to have chocolate and like coconut, then give this cake a try. It has a dense texture, creamy frosting and crunchy, toasted coconut on top.
Ingredients
1 c. butter, softened
6 oz. cream cheese, softened
6 eggs
2 c. granulated sugar
1 t. vanilla extract
2 1/4 c. cake flour
1/4 c. coconut milk or cream of coconut
FROSTING:
1/2 c. butter,softened
8 oz. cream cheese, softened
1 t. vanilla or coconut extract
3 c. confectioners' sugar
1 c. coconut, for toasting and sprinkling on top of frosting
Note: If it is too thick, you can add a few tablespoons milk, cream or coconut milk, if desired.
Directions
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Preheat oven to 350 degrees. Prepare a 9 x 13 pan with non-stick cooking spray.
Sheet Cake:
Cream together butter, cream cheese and sugar.
Beat in eggs one at a time, vanilla and then mix in flour. Add in the coconut milk and mix well.
Spread batter into pan.
Bake 35-40 minutes or until wooden pick comes out clean.
Cool on a cooling rack. As cake cools, it will fall and will be the thickness of a sheet cake.
Frosting:
Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
Toast the coconut in a lighty sprayed skillet and keep tossing until golden or place coconut on a baking sheet and toast in oven, turning frequently so it doesn't burn.
Gently remove the cake from the pan and cut the cooled cake into 24 squares. Top with frosting and coconut.