Luscious Coconut-Topped Cream Cheese Sheet Cake – It’s Fit For Royalty!
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Whoever can resist this coconut cream cheesecake is not human. seriously, unless you have some sort of allergy you cannot pass up a rich and creamy slice of this magnificent cake. It’s like the artistry of dessert. This cake is perfect for taking to parties because everyone will want a slice. Trust me. And, make sure you bring copies of the recipe with you because all who try this cake will want to know how to make it, too! I’m not even joking around guys and gals, this cake is da bomb.
This is a super delicious cake and it doesn’t even necessarily need the frosting!
Ingredients
1 c Kerrygold butter, softened (2 sticks)
6 oz Philadelphia cream cheese, softened
6 Eggland’s Best eggs
2 c Domino sugar
1 tsp McCormick vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
2 1/4 c cake flour
1/4 c coconut milk or cream of coconut ( optional )
FROSTING – I DOUBLE THIS
1/4 c butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 c confectioners’ sugar
1/2 c coconut- for toasting and sprinkling on top of the frosting
Note: can add a few tablespoons milk, cream or coconut milk ( I don’t, as I like a thick frosting on the cake )
Instructions:
Preheat oven to 350 degree F. Prepare a 9 x 13 pan withnonstickk cooking spray.
Cream together butter, cream cheese and sugar.
Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.
Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall…that’s normal…so don’t be alarmed…it should be the thickness of a sheet cake…it will not be thick like a regular cake…:)
Cool on cooling rack.
FROSTING: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation…
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Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I’ve not tried it, but have also read that this is true with cakes in general.
Thank you to Keep Recipes for this wonderful photo.