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 SHEET CAKE
Make and share this Coconut Sheet Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
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.
Nutrition Facts : Calories 649.8, Fat 34, SaturatedFat 21.2, Cholesterol 103.3, Sodium 478.9, Carbohydrate 82.3, Fiber 1.6, Sugar 69, Protein 6.8
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
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!
COCONUT PINEAPPLE CHEESE CAKE
I like cheese cakes!! This delicious cheese cakes uses a cake mix for an easy base. Tastes great with a cup of coffee.
Provided by Trisha W
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix the dry cake mix (reserving 1/2 cup), 1/2 C butter and 1 egg.
- Grease and flour a 13x9" pan.
- Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min).
- Beat together all the filling ingredients in a small bowl and set aside.
- Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping.
- Stir into that the crushed pineapple, flavoring and 1 egg.
- Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven.
- Pour the FILLING over the partially baked crust.
- Spoon the pineapple TOPPING over the filling.
- Sprinkle the toasted COCONUT over the pineapple filling.
- Bake for 350 degrees for 35-40 minutes.
- When done it should be a light golden brown and the filling should be set.
- Cool, then refrigerate for 2 hours before serving.
Nutrition Facts : Calories 476.8, Fat 25, SaturatedFat 13.5, Cholesterol 100.5, Sodium 432.4, Carbohydrate 59.5, Fiber 1.5, Sugar 40.1, Protein 5.6
COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.
Provided by PanNan
Categories Dessert
Time 1h15m
Yield 1 3layer 9inch cake
Number Of Ingredients 16
Steps:
- Grease three 9" round cake pans, and line bottoms with parchment paper.
- Drain pineapple, reserving 3/4 cup juice.
- Remove 1/4 cup of the juice for the Cream Cheese Frosting.
- Reserve the pineapple for the Pineapple Filling.
- Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating until blended after each addition.
- Combine 1/2 cup reserved pineapple juice and 7-Up.
- Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
- Beat at low speed until blended after each addition.
- Stir in extracts.
- Pour 1/3 of batter into each of the prepared cake pans.
- Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans immediately; cool on wire racks.
- Meanwhile make Pineapple Filling.
- Stir together sugar and cornstarch in a saucepan.
- Stir in pineapple and water.
- Cook over low heat, stirring occasionally, 15 minutes or until very thick.
- Cool.
- When cake is cool, make Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until blended.
- Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
- When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
- Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
- Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.
COCONUT CHEESECAKE
I shouldn't have found this recipe. It is delicious. I have to admit I don't know what cream of coconut is. I used coconut in it's place and added some sour cream for the topping with the coconut. Yum. Yum. Yum. Recipe courtesy of willcookforsmiles.com. Serving size is estimated.
Provided by AmyZoe
Categories Cheesecake
Time 1h17m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 inch spring form pan and set aside.
- Preheat oven to 325.
- For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
- For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
- Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
- Take the cheesecake out and spread the topping evenly over the top.
- Bake for another 5 to 7 minutes.
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