Coconut Cream Cheese Sheet Cake

| Recipe Rating: |
|
| Serves: | 24 squares |
| Prep Time: | 15 Min |
| Cook Time: | 40 Min |
| Cooking Method: | Bake |
Ingredients
| 1 c |
butter, softened (2 sticks)
|
| 6 oz | cream cheese, softened |
| 6 | eggs |
| 2 c | sugar |
| 1 tsp | vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract |
| 2 1/4 c | cake or all purpose flour |
| 1/4 c | coconut milk ( optional ) |
1 Preheat oven to 350 degree F.
Prepare a 9 x 13 pan with non stick cooking spray.
Prepare a 9 x 13 pan with non 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 comes out clean.
Cool on cooling rack
Bake 35 to 40 minutes or until wooden pick comes out clean.
Cool on cooling rack
Frosting:
Beat together butter, cheese, vanilla and add sugar.
Mix until well blended.
Beat together butter, cheese, vanilla and add sugar.
Mix until well blended.
You can now toast coconut. I toast mine in a lighty 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.
Cut cooled cake into 24 squares and top with frosting and coconut.
Note: Best kept refrigerated.
Enjoy!
Note: Best kept refrigerated.
Enjoy!
(If you don't have cake flour, you can make it, here's how. They don't say to sift the flour & cornstarch together, but whenever I did this, I sifted it)
Multiply the original number of cups of cake flour called for in the recipe by 2. For the example, multiply 3 cups by 2 for a total of 6. Add this number of tablespoons of corn starch to the bowl of all-purpose flour.
Mix the all-purpose flour and corn starch until completely blended. Use this mixture in your recipe in place of the cake flour.
2 1/4 = 4 1/2, so 4 1/2 tablespoons of corn starch.
Read more: http://www.ehow.com/how_2161701_cake-flour-substitute.html#ixzz2pyG9HrmV







