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–+ servings

Coconut Topped Cream Cheese Sheet Cake

This Coconut Topped Cream Cheese Sheet Cake is dense, buttery, and moist with tangy cream cheese frosting and toasted coconut for just the right crunch. It makes 24 squares from one 9-by-13-inch pan, perfect for sharing.
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Cook Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 295 kcal

Ingredients
  

  • 1 cup butter softened, 2 sticks
  • 6 ounces cream cheese softened
  • 6 eggs
  • 2 1/4 cups sugar
  • 1 to 2 teaspoons vanilla extract or coconut extract for a stronger coconut flavor
  • 2 1/4 cups cake flour
  • 1/8 cup coconut milk or coconut cream optional; stir first if separated
  • 1/4 cup butter softened
  • 4 ounces cream cheese softened
  • 1/2 teaspoon vanilla extract or coconut extract if you prefer
  • 1 1/2 cups confectioners’ sugar
  • 1/2 cup coconut for toasting and sprinkling over the frosting
  • a few tablespoons milk, cream, or coconut milk optional, for a softer frosting

Instructions
 

  • Heat the oven to 350°F and spray a 9-by-13-inch baking pan with nonstick cooking spray.
  • In a large bowl, cream together the softened 1 cup butter, 6 ounces cream cheese, and sugar until well combined.
  • Beat in the eggs one at a time, then add the vanilla or coconut extract and mix in the cake flour.
  • If using the optional coconut milk or coconut cream, add it now and beat until the batter is well blended.
  • Spread the thick batter into the prepared pan, nudging it into the corners, and bake for 35 to 40 minutes, until a wooden pick comes out clean.
  • Let the cake cool on a cooling rack, and do not worry if it falls a bit as it cools because the settling is normal for this dense sheet cake.
  • Beat together the 1/4 cup softened butter, 4 ounces softened cream cheese, and 1/2 teaspoon vanilla or coconut extract, then gradually add the confectioners’ sugar and mix until smooth.
  • For a softer, more spreadable frosting, add a few tablespoons of milk, cream, or coconut milk; for a thick frosting, leave it out.
  • Toast the coconut in a lightly sprayed skillet over medium heat, tossing frequently until golden, or spread it on a baking sheet and toast it in the oven, turning often so it does not burn.
  • Once the cake is completely cool, frost it in the pan or cut it into 24 squares and frost each square, then sprinkle the toasted coconut over the frosting.

Notes

Store the frosted cake covered in the refrigerator because of the cream cheese frosting; it keeps well for several days, though the toasted coconut softens after the first day. Let a square sit out for 15 to 20 minutes before eating if you prefer the frosting less cold. Individual squares can also be wrapped well and frozen, preferably before adding the coconut, then thawed in the refrigerator or briefly on the counter.

Nutrition

Calories: 295kcal
Keyword coconut cake, Coconut Topped Cream Cheese Sheet Cake, cream cheese frosting, cream cheese sheet cake, sheet cake, toasted coconut
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