Coconut Topped / Cream Cheese Sheet Cake

While the cake cools, make the frosting by beating together the softened butter, cream cheese, and vanilla extract (or coconut extract). Gradually add the powdered sugar, beating until well-blended and smooth.

If you’d like a thicker frosting, avoid adding milk, but you can add a few tablespoons of milk or cream if you prefer a thinner frosting.

Toast the Coconut:

For the topping, toast the coconut. You can do this in a lightly sprayed skillet over medium heat, tossing the coconut frequently until golden. Alternatively, you can toast the coconut on a baking sheet in the oven, turning it every so often to prevent burning.

Assemble the Cake:

Once the cake has cooled completely, you can either frost it in the pan or remove it carefully from the pan for presentation. Cut the cake into 24 squares (or your desired size) and spread the frosting on each piece.

Top each piece of cake with toasted coconut, or if you prefer, you can frost the entire cake and then sprinkle the coconut over the top.

Serving and Storage Tips: