Best 3 Coconut Cream Cheese Sheet Cake Recipes
Indulge in a culinary journey with our luscious Coconut Cream Cheese Sheet Cake, a symphony of flavors that will tantalize your taste buds. This delectable cake features a moist and fluffy coconut cake base, generously layered with a velvety cream cheese frosting, and topped with a sprinkle of toasted coconut flakes. As you take your first bite, the harmonious blend of coconut and cream cheese flavors will transport you to a tropical paradise. With its irresistible texture and enchanting aroma, this cake is sure to be the star of any gathering, leaving your guests craving for more.
In addition to the classic Coconut Cream Cheese Sheet Cake, this article also offers a tantalizing array of variations to suit every palate. For those who prefer a richer experience, the Chocolate Coconut Cream Cheese Sheet Cake combines the classic flavors with the decadence of chocolate, creating a symphony of indulgence. The Red Velvet Coconut Cream Cheese Sheet Cake adds a touch of vibrant color and a hint of tanginess to the mix, making it a visually stunning and tastefully delightful treat. And for those with a penchant for nutty flavors, the Pistachio Coconut Cream Cheese Sheet Cake introduces a delightful twist, with the addition of crushed pistachios that add a subtle crunch and a burst of nutty flavor.
No matter your preference, these Coconut Cream Cheese Sheet Cake variations promise an explosion of flavors and textures that will leave you utterly satisfied. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will create lasting memories in your kitchen.
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
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
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.
COCONUT TOPPED / CREAM CHEESE SHEET CAKE
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
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!
COCONUT CREAM CHEESE SHEET CAKE RECIPE - (4.3/5)
Provided by nanapuddin
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!
Tips:
- Use full-fat cream cheese for a richer flavor.
- Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
- If you don't have coconut cream, you can use a mixture of heavy cream and coconut milk.
- Don't overmix the batter. Too much mixing can result in a tough cake.
- Bake the cake at a moderate temperature (350°F) for even baking.
- Let the cake cool completely before frosting it.
- For a creamier frosting, use a combination of cream cheese and butter.
- If you're serving the cake immediately, you can use a simple glaze instead of frosting.
- Store the cake in the refrigerator for up to 3 days.
Conclusion:
Coconut cream cheese sheet cake is a delicious and easy-to-make dessert that's perfect for any occasion. With its moist and fluffy texture, creamy frosting, and tropical coconut flavor, this cake is sure to be a hit. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
