Coconut Cream Cheese Sheet Cake Recipe 435 Recipes

COCONUT TOPPED / CREAM CHEESE SHEET CAKE

Steps:

• 1. Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Can also use a sheet cake pan. I prefer thicker!
• 2. Cream together butter, cream cheese and sugar.
• 3. Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.
• 4. 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. 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.
• 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. 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... Enjoy!

COCONUT CREAM CHEESE SHEET CAKE RECIPE - (4.3/5)

Steps:

• I add coconut milk to the batter, as it's a pretty thick batter, and it adds some extra coconut flavor. I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.!! FROSTING - I DOUBLE THIS Preheat oven to 350 degree F. 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 Frosting: Beat together butter, cream cheese, vanilla and confectioners' 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!

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

COCONUT SHEET CAKE

Steps:

• Preheat the oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking pan and line with parchment paper long enough to hang over the 2 long sides.
• In the bowl of a stand mixer on medium speed, combine the butter, coconut oil, and superfine sugar, and beat until light and fluffy, 5 to 7 minutes.
• Meanwhile, in a separate large bowl, mix together the flour, baking powder and salt.
• Add the vanilla and coconut extracts to the butter mixture and mix briefly to combine. Then add the egg whites, 1 at a time, mixing until completely combined before adding another.
• Add the flour mixture in 3 additions, alternating with the coconut milk, starting and finishing with the flour. Fold in the desiccated or shredded coconut.
• Scrape the cake batter into the prepared pan and spread it evenly. Bake until the cake springs back to a light touch or a skewer inserted in the middle of the cake comes out clean, 27 to 35 minutes.
• Let the cake cool in the pan for about 15 minutes. Use the parchment paper to lift it out of the pan and place it on a wire rack to cool completely.
• In the clean bowl of a stand mixer on medium-high speed, beat the butter and cream cheese until smooth, creamy, and fully combined, about 2 minutes. We can't overstress the importance of using room temperature butter and cream cheese to achieve a smooth consistency-it makes all the difference.
• Reduce the speed, to low, add the confectioners' sugar, salt, and vanilla, and mix until the sugar is incorporated. Increase the speed to medium-high speed and beat until light and fluffy, 4 to 5 minutes.
• Spread the frosting over the cooled cake and then sprinkle with the desiccated or shredded coconut. (This cake will keep for 2 to 3 days but is best eaten within a day of frosting.)

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

CREAM CHEESE SHEET CAKE

Steps:

• Cream butter, cheese, and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Add flour; mix well.
• Pour into greased 15in by 10in baking pan.
• Bake at 325* for 35 minutes.
• Cool completely.
• Frosting: Mix sugar and milk in saucepan.
• Bring to a boil over med heat.
• Cover and cook for 3 minutes (do not stir).
• Stir in butter and chocolate chips until melted.
• Cool slightly; stir; spread over cake.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

CREAM CHEESE SHEET CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.