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
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.