Coconut Topped Cream Cheese Cake

Coconut Topped Cream Cheese Cake

Ingredients:
1 cup butter softened
6 oz. cream cheese
6 eggs
2 cups sugar
1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
2 1/4 cups cake flour
1/4 cup coconut milk or cream of coconut ( optional )

*

Frosting - I double this recipe
1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 cup confectioners' sugar
1/2 cup coconut- for toasting and sprinkling on top of the frosting

Notes:
You can add a few tablespoons milk, cream, or coconut milk ( i don't , as i like a thick frosting on the cake 

This recipe is not missing baking powder or baking soda.  The eggs act as a leavening agent.  This is a dense cake.

Directions:
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. This is when I added the coconut milk. ( if using, just stir it in well.)

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...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

Frosting:
Beat together butter, cheese, vanilla and add sugar.
Mix until well blended.

Now toast coconut 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.

Gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut or leave cake in pan and frost.