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.
Printable Version
No comments:
Post a Comment