Ingredients
1 cup butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 cups sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
2 1/4 cups cake flour or all purpose flour
1/4 c coconut milk or cream of coconut
FROSTING
1/2 cup butter,softened
8 oz cream cheese, softened
1 tsp vanilla or coconut extract
3 cups confectioners’ sugar
1 cup shredded coconut (toasted)
Can add a few tablespoons milk, cream or coconut milk if you don’t like your frosting as thick
Preparation
Preheat oven to 350 degree F.
Prepare a 9 x 13 pan with non stick cooking spray. CAKE Cream together butter, cream cheese and sugar. Beat in eggs one at a time, add vanilla and then mix in flour. 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’s a sheet cake…it will not be thick like a regular cake…:) Cool on cooling rack
FROSTING: 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.
Frost cake and cut into 24 squares. Note: Best kept refrigerated.
