Coconut Topped / Cream Cheese Sheet Cake

Serving: This cake is best served at room temperature, which allows the frosting to soften slightly and enhances the flavors.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you prefer a colder, firmer texture, refrigerating the cake can make it a delightful treat.

Variations:
Add Nuts: For an extra crunch, sprinkle some toasted chopped pecans or walnuts on top with the coconut.

Lemon Twist: Add a few teaspoons of lemon zest to the cake batter for a fresh citrusy note.

FAQ:

Q: Can I use regular flour instead of cake flour?
A: Yes! If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup of flour and replacing it with cornstarch.

Q: Is it okay to use sweetened coconut?
A: You can, but unsweetened coconut gives a better balance between sweetness and texture, especially since the cake and frosting already contain sugar.

Prep Time: 20 minutes
Bake Time: 35-40 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 24 squares

Enjoy this Coconut Topped Cream Cheese Sheet Cake that combines the richness of cream cheese, the fluffiness of cake, and the irresistible coconut topping!