Oh wow! How I love this cake. My kids love it even more without the toasted coconut on top. My husband loved that the cake isn't rich but so good that you can't stop eating it. It's the texture of a dense brownie not at all a cake. The topping is very silky and sweet. It's a must try!
Coconut Cream Cheese Bars
- 1 cup butter, softened
- 6 oz cream cheese, softened
- 6 eggs
- 2 cups sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 1/4 cup flour
- 1/4 cup cream of coconut
Topping
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1/2 tsp coconut extract
- 1 1/2 cup powdered sugar
- 1/2 cup shredded coconut
Preheat oven to 350 degrees. Cream together butter, cream cheese ad sugar. Beat in eggs, vanilla and coconut extract and then flour. Spray a 13X9 inch baking pan with oil. Pour batter into pan. Bake 35-40 minutes. Cool.
Beat together butter, cream cheese, coconut extract and powdered sugar. In a frying pan on medium high heat, gently toast coconut until browned just a little. Continuously stir so that you don't burn the coconut. Cool.
Spread topping over cooled cake. Sprinkle with toasted coconut. Refrigerate for 2 hours and serve cold. Enjoy!
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