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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Cream Cheese Sheet Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 c. butter, softened
6 oz. cream cheese, softened
6 eggs
2 c. sugar
1 tsp. vanilla extract (or 1/2 tsp. vanilla and 1/2 tsp. coconut)
2 1/4 c. cake flour or all-purpose flour
1/4 c. coconut milk or cream of coconut (optional)

Frosting: (double this)
1/4 c. butter, softened
4 oz. cream cheese, softened
1/2 tsp. vanilla or coconut extract
1 1/2 c. confectioners’ sugar
1/2 c. coconut
Directions:
Directions:
Preheat oven to 350 degrees. Prepare a 9x13 pan with not stick 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 pan. Bake 35 to 40 minutes or until wooden pick come out clean. As this cake cools it will fall, it should be the thickness of a sheet cake. Cool on a cooling rack
Frosting: Beat together butter, cheese, vanilla, and add sugar. Mix until well blended.
Toast coconut on lightly sprayed skillet and keep tossing until golden. You can also place on a baking sheet and toast in oven, turning frequently so not to burn.
Frost cake and sprinkle with toasted coconut.

 

 

 

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