Serves: 24 squares | Prep: 15 Min | Cook: 40 Min
This is a lovely cake that you can make in a breeze. Super moist, incredibly light, and freaking delicious! The perfect summer dessert with cream cheese frosting and toasted coconut.
Ingredients
1 cup butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 1/4 cups sugar
1 – 2 teaspoons vanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 cups cake flour
1/8 cup coconut milk or coconut cream – optional
FOR THE FROSTING: (I DOUBLE THE RECIPE)
1/4 cup butter, softened
4 oz 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
How to Make Coconut Topped / Cream Cheese Sheet Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease a 9 x 13-inch pan with nonstick cooking spray. You are welcome to use a sheet cake pan if you prefer a thicker cake.
Step 3: In a bowl, cream the butter, cream cheese, and sugar.
Step 4: One at a time, beat in the eggs, then, the vanilla and flour. At this point, you can add milk if using. Beat thoroughly.
Step 5: Pour the batter into the prepared pan and spread.
Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Once done, remove the cake from the oven and allow it to cool on a cooling rack. Don’t fret because the cake will fall when cooling, that’s is perfectly normal. The cake should be thick as a sheet cake and it’ll not be just like a regular cake.
Step 8: To make the frosting, beat the butter, cheese, and sugar. Mix until well combined.
Step 9: At this point, toast the coconut in a lightly sprayed skillet. Make sure to keep tossing until golden. Or place it on a baking sheet, toast in the oven while frequently turning to ensure the coconut will not burn.
Step 10: Now, gently remove the cake from the pan and slice it into 24 squares once cooled. Top the cake with frosting and coconut. Do this while the cake is still in the pan. Enjoy!
NOTE:
I like thick frosting but if you want a frosting that is not very thick, add several tablespoons of milk, cream, or coconut milk.
Try putting the cake in the freezer as it comes out of the oven. This will make it moister but I’ve read that it is most true with cakes in general.
Ingredients
- 1 cup butter, softened (2 sticks)
- 6 oz cream cheese, softened
- 6 eggs
- 2 1/4 cups sugar
- 1 - 2 teaspoons vanilla extract or for more of a coconut flavor, add coconut extract
- 2 1/4 cups cake flour
- 1/8 cup coconut milk or coconut cream - optional
- FOR THE FROSTING: (I DOUBLE THE RECIPE)
- 1/4 cup butter, softened
- 4 oz 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
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease a 9 x 13-inch pan with nonstick cooking spray. You are welcome to use a sheet cake pan if you prefer a thicker cake.
Step 3: In a bowl, cream the butter, cream cheese, and sugar.
Step 4: One at a time, beat in the eggs, then, the vanilla and flour. At this point, you can add milk if using. Beat thoroughly.
Step 5: Pour the batter into the prepared pan and spread.
Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
Step 7: Once done, remove the cake from the oven and allow it to cool on a cooling rack. Don't fret because the cake will fall when cooling, that's is perfectly normal. The cake should be thick as a sheet cake and it'll not be just like a regular cake.
Step 8: To make the frosting, beat the butter, cheese, and sugar. Mix until well combined.
Step 9: At this point, toast the coconut in a lightly sprayed skillet. Make sure to keep tossing until golden. Or place it on a baking sheet, toast in the oven while frequently turning to ensure the coconut will not burn.
Step 10: Now, gently remove the cake from the pan and slice it into 24 squares once cooled. Top the cake with frosting and coconut. Do this while the cake is still in the pan. Enjoy!
NOTE:
I like thick frosting but if you want a frosting that is not very thick, add several tablespoons of milk, cream, or coconut milk.
Try putting the cake in the freezer as it comes out of the oven. This will make it moister but I've read that it is most true with cakes in general.
