Indulge in the delightful combination of moist cream cheese sheet cake crumbles, layered with creamy goodness, toasted coconut, and a hint of raspberry sweetness in this Coconut Topped Cream Cheese Sheet Cake Parfait.
Ingredients: 1 package cream cheese, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 cup shredded coconut, toasted. 1 cup whipped cream. 1/2 cup raspberry jam.
Instructions: Preheat oven to 350F 175C. Grease and flour a sheet cake pan. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Set aside. In another bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. Once cooled, crumble the cake into small pieces. In serving glasses or bowls, layer the crumbled cake, cream cheese mixture, toasted coconut, whipped cream, and raspberry jam. Repeat the layers until the glasses are filled, finishing with a sprinkle of toasted coconut on top. Chill in the refrigerator for at least 2 hours before serving. Enjoy your Coconut Topped Cream Cheese Sheet Cake Parfait!
Prep Time: 30 minutes
Cook Time: 30 minutes
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