Coconut Topped / Cream Cheese Sheet Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan (or a sheet cake pan) with non-stick cooking spray. A thicker cake is preferred, but a regular sheet pan works as well.

Make the Cake Batter:

In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is well-incorporated before adding the next. Add the vanilla extract (or coconut extract if preferred).

Gradually mix in the cake flour until fully combined. If using, add the coconut milk or coconut cream. Continue to beat until the batter is smooth.

Bake the Cake:

Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. The cake will fall as it cools—that’s perfectly normal. It should have the consistency of a sheet cake, not a thick layer like a regular cake.

Let the cake cool on a cooling rack. For extra moisture, some suggest freezing the cake immediately after it comes out of the oven (though this is optional).

Prepare the Frosting: