Senin, 13 Januari 2014

Cream Cheese Coconut Cake





I can't remember who gave me the recipe, but I had to re write it,, I add coconut milk or cream of coconut 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. 

Cream Cheese Coconut Cake

Serves: 24 squares

Ingredients:

  • 1 c butter, softened (2 sticks)
  • 6 oz cream cheese, softened
  • 6 eggs
  • 2 c sugar
  • 1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
  • 2 1/4 c cake or all purpose flour
  • 1/4 c coconut milk or cream of coconut ( optional )


FROSTING - I DOUBLE THIS:

  • 1/4 c butter,softened
  • 4 oz cream cheese, softened
  • 1/2 tsp vanilla or coconut extract is good as well
  • 1 1/2 c confectioners' sugar
  • 1/2 c coconut
  • can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )


THIS CAKE IS DENSE & IS NOT MISSING
BAKING POWDER OR SODA...THE EGGS
ARE THE LEAVENING AGENT

Instructions:

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, cheese, vanilla and add 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.

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...

Note: Best kept refrigerated.

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