Try This Recipe
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 6 eggs
- 4 oz cream cheese softened
- 6 oz cream cheese softened
- 1 1/2 c confectioners' sugar
- 1 c butter softened (2 sticks)
- 2 1/4 c cake flour
- 1/4 c buttersoftened
- 1/2 tsp vanilla or coconut extract is good as well
- 1/2 c coconut- for toasting and sprinkling on top of the
- note: can add a few tablespoons milk cream or coconut milk ( i don't , as i like a thick frosting on the cake )
- 2 1/4 c sugar
- 1 - 2 tsp vanilla extract or for more of a coconut flavor add coconut extract
- 1/8 c coconut milk or coconut cream - optional
- Carbohydrate 50.9686216401486 g
- Cholesterol 14.2185314208333 mg
- Fat 4.71462883730691 g
- Fiber 0.76420314643532 g
- Protein 5.40031321659583 g
- Saturated Fat 2.50654463394638 g
- Serving Size 1 1 square (115g)
- Sodium 5303.44281468537 mg
- Sugar 50.2044184937132 g
- Trans Fat 0.717559187424611 g
- Calories 270 calories
Step-by-step
- 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!
- Cream together butter, cream cheese and sugar.
- Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat 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...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.
- Frosting: Beat together butter, cheese, vanilla and add sugar.
- Mix until well blended.
- 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.
- 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!
A Simple Treat for Any Occasion
Life as a busy working mom is a whirlwind of early mornings, school runs, work deadlines, and the ever-present need to nourish my family. Finding time for elaborate baking projects often feels like a luxury. That’s why I adore simple recipes that deliver big on flavor without demanding hours in the kitchen. This Coconut Cream Cheese Cake is one of those gems. It's a delightful balance of sweet and subtly tangy, with the comforting toasty notes of coconut adding a delightful twist. The best part? It’s incredibly easy to make, requiring minimal ingredients and even less fuss.
I first encountered this recipe a few years ago, tucked away in a well-worn cookbook passed down from my grandmother. It’s a recipe that's stood the test of time, and for good reason. The simplicity of the ingredients allows the natural flavors to shine, and the result is a cake that’s consistently moist and delicious. I’ve adapted it slightly over the years, adding a bit more coconut for a richer flavor, but the core essence remains unchanged. It's a recipe I often make for potlucks, birthdays, and even just a simple weeknight treat. The cake is easily transported, holds up well, and never fails to impress.
The process is straightforward, even for novice bakers. The batter comes together quickly, and the baking time is relatively short. I've found that the cake’s texture improves when it's allowed to cool completely. There’s a satisfying simplicity to the frosting too— just a few basic ingredients that are whipped together for a light and airy topping. The toasted coconut adds a delightful crunch and elevates the cake to a whole new level. It's the perfect combination of textures and flavors.
This recipe is more than just a simple cake; it's a reminder of the importance of slowing down and enjoying the small things. It's a moment of calm amidst the chaos, a delicious reward for a hard day's work, and a simple way to show my loved ones how much I care. So, whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. It’s a guaranteed crowd-pleaser that will become a staple in your own kitchen, as it has in mine.
Beyond the Recipe: This recipe is easily adaptable. Feel free to experiment with different extracts – almond extract would be a lovely alternative to vanilla or coconut. You could also swap out the coconut for chopped nuts, like pecans or walnuts, for a different flavor profile. The possibilities are endless. The key is to have fun with it and make it your own. Baking should be enjoyable, and this recipe makes it easy to do just that.
I often find myself reflecting on the simple pleasures in life while I bake, and this recipe perfectly embodies that sentiment. It's a testament to the fact that the most satisfying things often come from the simplest of ingredients and processes. And isn't that a beautiful thing? So go ahead, dust off your mixing bowls, and let's get baking!
Serving Suggestions: This cake is perfect on its own, but you can also elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or tea complements the cake's flavors beautifully, making it a perfect afternoon treat. I hope you enjoy this simple yet satisfying recipe as much as I do.
