Coconut Cream Cheese Cake

15m
Prep Time
35-40m
Cook Time
50m
Ready In


"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."

Original is 14 servings

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


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0 Reviews

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