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Saturday, January 11, 2014

Coconut - Cream Cheese Sheet Cake

Coconut - Cream Cheese Sheet Cake Recipe


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
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            

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.

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