Coconut - Cream Cheese Sheet Cake

Ingredients:

1 Cup Fat Free Vanilla Chobani Yogurt

6 oz Fat Free Cream Cheese, softened

6 Eggs

2 Cups Sugar

1 teaspoon Vanilla extract

2 1/4 Cups Unbleached flour

1/4 Cup Fat Free Milk

 

Frosting:

1/4 Cup Butter, softened

4 oz Fat Free Cream Cheese, Softened

1/2 teaspoon vanilla

1 1/2 Cups Confectioners' Sugar

1/2 Cup Coconut

 

 

Preheat oven to 350 degree F.

Prepare a 9 x 13 pan with non stick cooking spray.            

Cream together yogurt, cream cheese and sugar.            

 

Beat in eggs one at a time, vanilla and then mix in flour.

Spread batter into prepared pan.

Bake 35 to 40 minutes or until wooden pick comes out clean.

Cool on cooling rack            

 

Frosting:

Beat together butter, cheese, vanilla and add sugar.

Mix until well blended.

You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.            

Cut cooled cake into 24 squares and top with frosting and coconut.

Note: Best kept refrigerated.

 

http://www.justapinch.com/recipes/dessert/cake/coconut-cream-cheese-sheet-cake.html