Number Of Ingredients 12 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!
Time 3h Yield 1 cheesecake, 12 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 325°F. Puree coconut and cream in blender for 4 minutes; set aside to cool. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Bake for 25 minutes, or until golden brown. Cream together cream cheese and 1-1/2 cups sugar. Stir in cooled puree. Slowly stir in eggs and yolks. Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts. Pour into prepared crust. Bake until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake. Bake for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours. Sprinkle coconut flakes over top before serving. Enjoy!
Time 1h30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Beat eggs at high speed for 2 minutes. Add sour cream, 1/3 water and next 2 ingredients beating well after each addition. Add cake mix, beat until blended. Beat at high speed 2 minutes. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap and freeze cake for 30 minutes. Remove from freezer. Spread Coconut Cream Cheese frosting on top of chilled cake. Cover and store in refrigerator. Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
Time 1h45m Yield 12 to 15 servings Number Of Ingredients 18 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.
Time 50m Yield 30 servings. Number Of Ingredients 12 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.
Time 1h40m Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated. Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting. Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes. Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
More about “coconut cream cheese sheet cake recipe 435”
Time 1h45m Yield 20 Number Of Ingredients 9 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.
