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Coconut Cream Cheese Sheet Cake Recipe

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This recipe for Coconut Cream Cheese Sheet Cake is from The Kitchen According to Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 c sugar
1 tsp vanilla extract (or use 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 1/4 c flour
1/4 c coconut milk ( optional )

FROSTING - I DOUBLE THIS
1/4 stick butter,softened
4 oz cream cheese, softened
1/2 tsp vanilla
1 - 1/2 c confectioners' sugar
1/2 c coconut

Directions:
Directions:
Preheat oven to 350 degree F.


1 Prepare a 9 x 13 pan with non stick cooking spray.

2 Cream together butter, cream cheese, and sugar.

3 Beat in eggs one at a time, vanilla and then mix in flour.

4 Spread batter into prepared pan.

Bake 35 to 40 minutes or until wooden pick comes out clean.

Cool on cooling rack

5 Frosting:

Beat together butter, cheese, vanilla and add sugar.

Mix until well blended.

6 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.

7 Cut cooled cake into 24 squares and top with frosting and coconut.

Note: Best kept refrigerated.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut.

 

 

 

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