Coconut Cream Cheese Cake
Recipe: #19066
May 15, 2015
Categories: Desserts, Cakes, Cheese, Baby Shower, Birthday, Brunch, Fathers Day Mothers Day, Potluck, Oven Bake, Vegetarian, Cream Cheese, Flour, Kosher Dairy, more
"This cake will have you saying MMMMM after every bite, it's a more denser texture cake, buttery moist, similar in texture to a pound cake, if you like your cake soft and fluffy this cake is not for you. No baking soda or baking powder, the eggs are the leavening agent."
Ingredients
Nutritional
- Serving Size: 1 (110.5 g)
- Calories 396.4
- Total Fat - 22.8 g
- Saturated Fat - 13.4 g
- Cholesterol - 141.8 mg
- Sodium - 202.9 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 2.2 g
- Sugars - 29.5 g
- Protein - 6.8 g
- Calcium - 41 mg
- Iron - 1.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degree F.
Step 2
Step 3
Step 4
Prepare a 9 x 13 pan with non stick cooking spray.
Step 5
Cream together butter, cream cheese and sugar.
Step 6
Beat in eggs one at a time, when all eggs are added, beat 3 minutes. Mix in coconut milk and vanilla.
Step 7
Mix in flour just until combined.
Step 8
Spread batter into prepared pan.
Step 9
Bake 35 to 40 minutes or until wooden pick comes out clean.
Step 10
Cool, then top as desired.
NOTE: As this cake cools, it will fall, that's normal so don't be alarmed it should be the thickness of a sheet cake, it will not be thick like a regular cake
Tips
No special items needed.