Coconut Cream Cheese Sheet Cake

Coconut Cream Cheese Sheet Cake - made August 24 and again October 20, 2013, recipe modified from Just a Pinch

1st time - fail: You can tell just by looking at it that this is underbaked

I first made this cake awhile ago but never posted it because it didn't turn out the way I wanted to and I kept meaning to make it again but it took me awhile.  The first  time I made it, I followed the original recipe directions from Just a Pinch to the letter.  Except I was cursed by the underbaking gods again and didn't bake it long enough.  The toothpick test failed me because it came out clean but I knew it wasn't done yet because top still looked a tad shiny and simply not baked enough.  But I took it out anyway.  I paid for that mistake by having a cake too heavy and dense in texture.  The flavor seemed okay but it was a little hard to tell because I was distracted by the heavy texture.

2nd try - much better

So I finally tried making it again only this time I made a couple of modifications. Given the heaviness of the cake that I don't think was entirely due to my underbaking tendencies, I added a little chemical leavening in the form of baking powder.  Typically, in a recipe with this many eggs, a lighter texture can be achieved via the mixing process and creaming the cream cheese and butter together for longer, beating with the addition of sugar and each of the eggs.  I went a step farther by adding the baking powder and I'm glad I did.  The texture of the second cake was much better and not as dense.  It was still more of a pound cake texture rather than a fluffy cakey texture but that's not a bad thing.

The 2nd try

Actually, I think this was much better the second time around, not just with the addition of the baking powder but also because I slapped myself silly to leave it in the oven long enough.  In other words, I didn't underbake it.  When I really, really wanted to take it out of the oven because I thought it was done, I turned the oven off and made myself leave the kitchen for 5 minutes before I came back and took the cake out.  It's ridiculous that I have to take such measures not to underbake cakes but hey, whatever works.  At least this time, I had a much more edible and good-tasting cake.

Noticeably better texture when baked properly the 2nd time around

1 cup butter, softened (2 sticks)
6 ounces cream cheese, softened
2 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 cup coconut milk

Frosting (can be doubled)
4 tablespoons butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 1/2 cups confectioners' sugar
1/2 cup coconut, lightly toasted

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. Cream together butter, cream cheese and sugar.
3. Beat in eggs one at a time, mixing to incorporate.  Add vanilla.  Mix in flour, baking powder and coconut milk, if using, on low speed.
4. Pour batter into prepared pan and bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.  Cool completely before frosting.
5. Make the frosting: Beat together butter and cream cheese until smooth.  Add vanilla and confectioners' sugar and beat until smooth and desired consistency (thin with milk if needed). Spread evenly over cake and sprinkle with toasted coconut.