I have to ask. Did you work out? Because this recipe is not a healthy one. This easy coconut cake is delicious, but not healthy.
For those of you who are not concerned with fat grams and calories I recommend this incredible easy coconut cake.
As I wrote in my previous post, we have had two consecutive snow days. To keep me sane and add a bit of warmth to the house I did a bit of cooking and baking. I actually found this recipe on Facebook. It had been shared by a friend. I re-shared it and immediately got several likes. Then got a verbal ‘like’ from The Hubs. Coconut is one his favorite foods and flavors. He loves coconut shrimp, coconut chicken, coconut gelato, coconut macaroons, coconut… everything! So, I made the recipe.
I did alter the recipe slightly therefore I will write the recipe as I made it, and give you the link to the original. A change I made was putting it on the cake while it was hot. That’s how I do the frosting with the chocolate sheet cake. Being an entirely different kind of frosting the change was not necessary. Also, I put the cake in a sheet pan as opposed to a 9 X 13 which the original recipe suggested. I definitely think the idea of the sheet pan was a good one.
I believe I have made you wait long enough.
Did I mention that this cake is not healthy? Oh my goodness. For The Hubs it was love at first bite. And second bite. Then the second piece. Oh my! I hope we don’t have any more SNOW DAYS! Everyone’s cholesterol just shot up.
I think this is definitely a cake that would impress at a pot luck or gathering, or if you have dinner guests. As for me, I’m going to enjoy another little piece and get ready to go back to work! No more snow days for me!
Coconut Cream Cheese Sheet Cake
- 1 cup butter softened
- 6 ounces cream cheese softened
- 6 whole eggs
- 2 cups granulated sugar
- ½ teaspoon vanilla
- ½ teaspoon coconut extract
- 2 ¼ cup cake flour sifted
- ¼ cup coconut milk
- ¼ cup butter softened
- 4 ounces cream cheese softened
- ½ teaspoon vanilla or coconut extract
- 2 ¼ cups confectioner’s sugar
- ¼ cup coconut milk
- ¼ cup toasted coconut optional
Preheat oven to 350 degrees. Spray sheet cake pan with nonstick cooking spray.
Cream together butter, cream cheese, and sugar. Beat in eggs one at a time then add extract. Slowly add in, or sift in, flour, alternating with coconut milk. Spread cake batter into prepared pan.
Bake for 30-40 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven onto a cooling rack.
Beat the butter and cream cheese for frosting until smooth. Add in the extract, sugar, and milk and continue to beat until creamy.
Spread the frosting over the warm cake. If desired, sprinkle frosted cake with toasted coconut.