Friday, May 9, 2014

Coconut Cream Cheese Sheet Cake

This cake is ....AMAZING!  I think I saw the recipe on Facebook - which linked me to Just a Pinch.  I love coconut and how Just a Pinch described the cake - dense and creamy.  I LOVE IT!  It reminds me of a silky, dense poundcake - like my mom's Cream Cheese Poundcake - which is also heavenly.

Just a Pinch recommended cutting into squares and frosting.  I did a few like this - and this would be perfect if I wanted to put the squares on a platter to take somewhere.  But - I took a few pieces to friends and left the rest for my hubby.

Truly, the dense, silky texture of this cake is heavenly.  I will have to make this in a week when our other two girls get home from college.  They will love it!

Please visit Just a Pinch!

Coconut Cream Cheese Sheet Cake - adapted from Just a Pinch

1 cup butter, softened
6 oz cream cheese, softened
6 eggs
2 cups sugar
1 tsp vanilla extract ( I used  1/2 tsp vanilla and 1 tsp coconut extract)
2 1/4 cups cake flour
1/8 cup coconut milk or cream of coconut ( I used cream of coconut)

Frosting ( Just a Pinch recommends doubling this - I forgot - but I did double the toasted coconut)

1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract ( I used coconut)
1 1/2 cups confectioner's sugar
1/2 cup coconut, toasted (followed toasting instructions on bag - I did 1 cup)
**can add a few tablespoons of milk if needed for texture- I added a little cream of coconut)

Preheat the oven to 350.  Spray a 9 x 13 pan with cooking spray.  Cream together butter, cream cheese and sugar.  Beat in eggs one at a time, vanilla and then mix in flour.  Spread batter into prepared 9 x 13 pan.  Bake for 35 - 40 minutes or until a pick comes out clean.  As this cake cools, it will fall.  That is normal for this cake.  Cool on cooling rack.

Frosting - Beat together butter, cream cheese, extract and add sugar.  Mix until well blended.

Toast the coconut - Follow the directions on the bag of coconut;  I toasted mine in the toaster oven at 350 for about 7 minutes - turning very often.  Watch carefully - as it will burn.

Frost cake in pan or gently remove cake from pan and cut the cooled cake into squares.  Top each square with frosting and sprinkle with toasted coconut.

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