Coconut Cream Cheese Sheet Cake Recipe 435

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COCONUT TOPPED / CREAM CHEESE SHEET CAKE



Coconut Topped / Cream Cheese Sheet Cake image

Hands down this is one scrumptious cake! The coconut milk in the cake adds extra coconut flavor, but it's not overwhelming. If you're a fan of coconut, you'll DEFINITELY be a fan of this cake.

Provided by Cassie *

Categories     Cakes

Time 55m

Number Of Ingredients 14

1 c butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 1/4 c sugar
1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 c cake flour
1/8 c coconut milk or coconut cream - optional
FROSTING - I DOUBLE THIS
1/4 c butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 c confectioners' sugar
1/2 c coconut- for toasting and sprinkling on top of the frosting
Note: can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the 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!

CREAM CHEESE SHEET CAKE



Cream Cheese Sheet Cake image

This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 30 servings.

Number Of Ingredients 12

1 cup plus 2 tablespoons butter, softened
6 ounces cream cheese, softened
2-1/4 cups sugar
6 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
FROSTING:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter, cubed
1/2 cup semisweet chocolate chips
Sprinkles, optional

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

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.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

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



Coconut Cream Cheese Sheet Cake Recipe - (4.3/5) image

Provided by nanapuddin

Number Of Ingredients 12

1 cup butter, softened (2 sticks)
6 ounces cream cheese, softened
6 eggs
2 cups sugar
1 teaspoon vanilla extract ( I used 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract)
2 1/4 cake cake, or all-purpose flour
1/4 cup coconut milk, optional
1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 1/2 cup confectioners' sugar
1/2 cup coconut, shredded

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!

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING



Coconut Sheet Cake with Marshmallow-Cream Cheese Frosting image

When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 18

Baking spray with flour
1 cup unsweetened full-fat coconut milk, shaken
3 large eggs, at room temperature
1/4 cup vegetable oil or melted unrefined coconut oil
1 tablespoon pure vanilla extract
2 2/3 cups (335 grams) all-purpose flour
1 2/3 cups (330 grams) granulated sugar
1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
2 3/4 teaspoons baking powder
1 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2/3 cup marshmallow creme (1/2 a 7-ounce container)
1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired

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



Cream Cheese Sheet Cake image

Make and share this Cream Cheese Sheet Cake recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened,plus
2 tablespoons butter or 2 tablespoons margarine, softened
6 ounces cream cheese
2 1/4 cups sugar
6 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or 1/2 cup margarine
1/2 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 322.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 94.7, Sodium 131.4, Carbohydrate 38.9, Fiber 0.5, Sugar 29.1, Protein 3.8

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