Coconut Topped Cream Cheese Sheet Cake
INGREDIENTS:
For the cake:
1 C. Butter softened
6 oz. Cream cheese softened
2 ¼ C. Granulated sugar
6 Large eggs
2 tsp. Vanilla extract
2 ¼ C. Cake flour
⅛ C. Coconut milk
For the icing:
½ C. Butter softened
8 oz. Cream cheese softened
1 tsp. Vanilla extract
3 C. Powdered sugar
½ C. Toasted coconut for garnish
DIRECTIONS:
Cream together 1 cup butter, 6 oz cream cheese and 2 ¼ cup sugar until smooth and creamy.
Add in the eggs one at a time until combined.
Mix in the vanilla, cake flour and coconut milk until the batter is smooth.
Pour the batter into a well greased 9×13 baking dish. Bake for 35-40 minutes until cooked through.
The cake will fall a bit once it cools, this is a sheet cake recipe and not a traditional fluffy style cake.
Mix together the ingredients for the icing until smooth.
Ice the cake and top with toasted coconut before serving.