Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 24 Servings
If you are looking for a new and easy recipe to try today, then this is the one for you! You will surely love everything about this cake. The toasted coconut is a winner! It complements well with the frosting and cake! Oh, man, you are so in for a treat!
Ingredients:
1 cup butter, softened (2 sticks)
6 ounces cream cheese softened
6 Eggs
2 ¼ cups sugar
1 – 2 teaspoons vanilla extract or for more of a coconut flavour, add coconut extract
2 ¼ cups cake flour
⅛ cup coconut milk or coconut cream – optional
FROSTING – I DOUBLE THIS
¼ cup butter, softened
4 ounces cream cheese softened
½ teaspoon vanilla or coconut extract is good as well
1 ½ cups confectioners’ sugar
½ cup coconut- for toasting and sprinkling on top of the frosting
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch pan.
In a mixing bowl, add cream cheese, sugar, and butter. Beat until well mixed.
Add eggs gradually and beat every addition.
Add vanilla and stir until well blended.
Add milk and beat until well mixed.
Transfer the batter into the greased pan and spread it evenly.
Place it inside the preheated oven and bake for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to cool at room temperature.
To Make the Frosting:
In a mixing bowl, add cheese, butter, sugar, and vanilla. Beat until well mixed.
Place a skillet on the stove and turn the heat to medium. Add oil and coconut. Cook until toasted.
Slice the cake into 24 even pieces.
Top each with the frosting and toasted coconut.
Serve and enjoy!
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