Coconut Sheet Cake

This mildly flavored coconut cake and frosting are heavenly. In fact, I suggest you have a get together of some sort just so you can make it! I recently took this to a family function and it was a BIG hit; even the little kids loved it! 

Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch cookie sheet.

3/4 c. butter, softened

1 1/2 c. sugar

4 eggs

1 c. canned coconut milk at room temperature

1/2 cup sour cream

1 tsp coconut extract 

1/2 tsp vanilla extract

2 1/4 c. flour

1/4 c. cornstarch

1 1/2 tsp baking powder

1/4 tsp baking soda

Whip butter and sugar until pale and fluffy. Add eggs one at a time. In another mixing bowl whisk together coconut milk, sour cream, coconut and vanilla extracts until blended. In yet another bowl, combine the dry ingredients. Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more  ending by mixing in last 1/3 of the flour mixture mixing just until combined. Pour batter into prepared cookie sheet and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 23 minutes. Remove from oven and cool completely on a wire rack.

1/2 c. butter, softened

8 oz cream cheese, softened

3/4 tsp coconut extract

3 1/2 cups powdered sugar

Cream butter until smooth. Add in cream cheese and mix until smooth. Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with shredded coconut and raspberries if desired. Cut into squares.