Coconut Sheet Cake

Directions

Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet , dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time. In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended. 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 then end by mixing in last 1/3 of the flour mixture and mix just until combined. Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.

In the bowl of an electric stand mixer fitted with the paddle attachment, 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 coconut and raspberries. Cut into squares. Store in an airtight container in refrigerator .