Prep time: 15 mins | Cook time: 40 mins | Serves: 24 squares
Dense and moist cake with a creamy cream cheese frosting topped with crunchy toasted coconut. A divine treat for everyone particularly those who are a fan of coconut!
Ingredients
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1 cup butter, softened (2 sticks)
6 ounces cream cheese, softened
6 Eggs
2 1/4 cups sugar
1 – 2 teaspoons vanilla extract or for more of a coconut flavour, add coconut extract
2 1/4 cups cake flour
1/8 cup coconut milk or coconut cream – optional
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla or coconut extract is good as well
1 1/2 cups confectioners’ sugar
1/2 cup coconut- for toasting and sprinkling on top of the frosting
Note: You can add a couple of tablespoons of milk, cream, or coconut milk if you don’t like thick frosting.
How to make Coconut Topped and Cream Cheese Sheet Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using non-stick cooking spray, grease a 9 x 13-inch pan. For this recipe, you can also a sheet cake pan.
Step 3: In a mixing bowl, cream the butter, cream cheese, and sugar. Add in the eggs a piece at a time, beating every after each addition. Add in the vanilla, stir, then mix in the flour. If using milk, pour it in and beat well.
Step 4: Into the prepared pan, spread the batter. Place in the preheated oven and bake for about 35 to 40 minutes until a wooden toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and onto a cooling rack. Place the cake in the freezer right after you remove it from the oven. A lot of people say that this will make the cake even moister.
Step 5: To make the frosting, beat the butter, vanilla, and sugar until well combined. Then, in a lightly greased skillet, toast the coconut until golden. Alternately, you can place the coconut on a baking sheet and toast in the oven, frequently turning to make sure the coconut will not burn.
Step 6: Remove the cake gently from the pan and slice into 24 squares. Frost the cake and top with the toasted coconut. Or simply leave the cake in the pan and frost.
Ingredients
- 1 cup butter, softened (2 sticks)
- 6 ounces cream cheese, softened
- 6 Eggs
- 2 1/4 cups sugar
- 1 - 2 teaspoons vanilla extract or for more of a coconut flavour, add coconut extract
- 2 1/4 cups cake flour
- 1/8 cup coconut milk or coconut cream - optional
- FROSTING:
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla or coconut extract is good as well
- 1 1/2 cups confectioners' sugar
- 1/2 cup coconut- for toasting and sprinkling on top of the frosting
- Note: You can add a couple of tablespoons of milk, cream, or coconut milk if you don’t like thick frosting.
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using non-stick cooking spray, grease a 9 x 13-inch pan. For this recipe, you can also a sheet cake pan.
Step 3: In a mixing bowl, cream the butter, cream cheese, and sugar. Add in the eggs a piece at a time, beating every after each addition. Add in the vanilla, stir, then mix in the flour. If using milk, pour it in and beat well.
Step 4: Into the prepared pan, spread the batter. Place in the preheated oven and bake for about 35 to 40 minutes until a wooden toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and onto a cooling rack. Place the cake in the freezer right after you remove it from the oven. A lot of people say that this will make the cake even moister.
Step 5: To make the frosting, beat the butter, vanilla, and sugar until well combined. Then, in a lightly greased skillet, toast the coconut until golden. Alternately, you can place the coconut on a baking sheet and toast in the oven, frequently turning to make sure the coconut will not burn.
Step 6: Remove the cake gently from the pan and slice into 24 squares. Frost the cake and top with the toasted coconut. Or simply leave the cake in the pan and frost.
