Coconut Topped Cream Cheese Sheet Cake

Serving a coconut cream cheese sheet cake at your next party or gathering will be a deliciously welcome treat.

The cream cheese frosting mingled with sweet toasted coconut is pure perfection.

My kids are very big fans of this cake! I bet you will be a fan too.

The cocunut milk is just here to complete the perfection of this cake! It’s very dense and delicious.

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Why I love Coconut Topped Cream Cheese Sheet Cake?

• This coconut sheet cake with cream cheese frosting tastes beyond delicious with a mixture of creaminess and tropical coconut flavor.
• It is great for large gatherings like reunions and church potlucks because it offers many more servings than a regular cake.
• It is easy for transporting since this cream cheese sheet cake is shallow and more stable than a taller cake. 
• A  coconut cream cheese sheet cake is easy to frost and decorate.

How do you coat a cake with coconut?

Most people prefer toasted sweet coconut since it brings out a nuttier, sweeter flavor. Toast by placing on a separate sheet pan in an even layer for five minutes in a 350-degree oven. Take out and stir gently for five minutes. Repeat until all is toasted, let cool, then sprinkle and pat lightly on the frosted sheet cake.

Why is My Coconut Cake Dry?

The mixture of ingredients might not be exactly right or perhaps the cake may have baked a little too long or at the wrong temperature.

Which Cream Cheese is Used for Cake?

The Philadelphia cream cheese brand is the most popular. Brick cheese set out to soften at room temperature spreads easier for frosting.

How to Serve Coconut Topped Cream Cheese Sheet Cake?

The basic way to serve is by cutting the cake into small pieces and placing them on individual small plates. For a fancier presentation, place the cake on small saucers and place the saucers on a large multitiered cake stand.

Cooking Tips:

Soften and cold ingredients at room temperature so they will mix evenly when making the batter.  Measure all ingredients before making the batter as well. Once baked, let your coconut cream cheese sheet cake cool before frosting.

Variations:

You can add any fruits or nuts to the batter that you may enjoy with the coconut cream cheese frosting. For example, some like to add chopped pecans.

Ingredients:

For the cake:

• Butter softened
• Cream cheese softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Cake flour
• Coconut milk

For the icing:

• Butter softened
• Cream cheese softened
• Vanilla extract
• Powdered sugar
• Toasted coconut for garnish

How to Make Coconut-Topped Cream Cheese Sheet Cake:

Step 1. Cream together 1 cup butter, 6 oz cream cheese and 2 ¼ cup sugar until smooth and creamy.

Adding the sugar.

Adding the cake flour.

Adding the vanilla extract.

Step 2. Add in the eggs one at a time until combined.

Step 3. Mix in the vanilla, cake flour and coconut milk until the batter is smooth.

Step 4. Pour the batter into a well greased 9×13 baking dish. Bake for 35-40 minutes until cooked through.

Step 5. The cake will fall a bit once it cools, this is a sheet cake recipe and not a traditional fluffy style cake.

Step 6. Mix together the ingredients for the icing until smooth.

Step 7. Ice the cake and top with toasted coconut before serving.

Coconut Topped Cream Cheese Sheet Cake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

4.67 from 3 votes

Review Recipe

Ingredients 

For the cake:

• 1 C. Butter softened
• 6 oz. Cream cheese softened
• 2 ¼ C. Granulated sugar
• 6 Large eggs
• 2 tsp. Vanilla extract
• 2 ¼ C. Cake flour
• ⅛ C. Coconut milk

For the icing:

• ½ C. Butter softened
• 8 oz. Cream cheese softened
• 1 tsp. Vanilla extract
• 3 C. Powdered sugar
• ½ C. Toasted coconut for garnish

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Instructions

• Cream together 1 cup butter, 6 oz cream cheese and 2 ¼ cup sugar until smooth and creamy.
• Add in the eggs one at a time until combined.
• Mix in the vanilla, cake flour and coconut milk until the batter is smooth.
• Pour the batter into a well greased 9×13 baking dish. Bake for 35-40 minutes until cooked through.
• The cake will fall a bit once it cools, this is a sheet cake recipe and not a traditional fluffy style cake.
• Mix together the ingredients for the icing until smooth.
• Ice the cake and top with toasted coconut before serving.

Nutrition

Serving: 1g | Calories: 731kcal | Carbohydrates: 91g | Protein: 8g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 334mg | Fiber: 1g | Sugar: 69g

Author: Marta

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How to Store Coconut-Topped Cream Cheese Sheet Cake?

Your sheet cake can be left covered at room temperature for several days before frosting. After frosting, it should be refrigerated because of the cream cheese. You can also freeze it by wrapping it completely in foil. 

How to Reheat Coconut-Topped Cream Cheese Sheet Cake?

Let the frozen cake unthaw. Put the room-temperature cake in a cold oven at 250 degrees just until it is warmed up. Ten minutes or less is enough.

How Much Does Coconut-Topped Cream Cheese Sheet Cake Last on the Fridge?

Frosted cream cheese coconut cake should last about 4 days in the refrigerator. Any longer causes it to dry out.

Can I make ahead Coconut Topped Cream Cheese Sheet Cake?

Yes, by using the preferred storage methods mentioned, you can make the cake ahead to frost later or store a  made-ahead cake for a couple of days.