Who doesn't love cake? What's better than cake? Cake made with alcohol. Only bacon could make a cake with alcohol better. One of my recent reviews included Ivanabitch Flavored Vodkas. I really liked the coconut flavor and had been playing with different uses other than just making cocktails. Here's a recipe I created using the coconut vodka. Oh, and consider pairing it with a late harvest Riesling. Delish!

Coconut Vodka Cream Cheese Cake

Ingredients

Cake

• 1 cup unsalted butter, softened
• 6 oz. Neufchatel cheese
• 1 cup coconut palm sugar
• 1 cup unbleached sugar
• 6 eggs
• 1 tsp. pure vanilla extract
• ¼ cup coconut flavored vodka
• 1 ½ cups whole wheat flour
• 1 cup sweetened shredded coconut

Frosting

• ¼ cup plus ½ tsp. unsalted butter, softened
• 6 oz. Neufchatel cheese
• 1 tsp. pure vanilla extract
• 1 tsp. coconut flavored vodka (if you don't want to use vodka you could substitute coconut flavored extract or coconut milk for the vodka)
• 1 ½ cups powdered sugar
• ½ cup sweetened shredded coconut, toasted

Directions

1. Preheat the oven to 350° F. Grease a 9×13 glass or metal baking pan with butter from butter wrappers.
2. Add softened butter, Neufchatel cheese, and sugars in a large mixing bowl and cream until well blended.
3. Add in the eggs two at a time, and beat until well blended. Add vanilla extract and coconut flavored vodka. Mix on medium speed for 2 minutes. Mix in flour and shredded coconut. Mixture will not be perfectly smooth and should be dense.
4. Spread batter into prepared pan, and bake for 35–40 minutesor until a toothpick or cake tester inserted into the center comes out clean. (For the metal pan, you may need to decrease the oven temperature to 325° F.) Remove cake from oven, set on a cooling rack, and allow to cool completely.
   
5. For the frosting, beat together ¼ c. softened butter, Neufchatel cheese, vanilla, and vodka until well blended. Slowly mix in powdered sugar and mix until smooth and even. Set aside.
6. In a small sauté pan, add ½ tsp. butter and melt until it starts to bubble. Add shredded coconut, and sauté until coconut is lightly browned. Stir while sautéing so you don’t burn the coconut or butter.
7. Once cake is fully cooled, frost cake and sprinkle with toasted coconut. Serve. Refrigerate any remaining cake, as there is uncooked cream cheese in the frosting.

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Jana

Jana Seitzer is a full-time mom to 4 amazing kids, wife, writer, photographer, marketer, designer, and social media maven. She loves to travel all over the world—solo and with her family—and tell stories about her travel adventures, adventures that often involve a glass of wine or whisky.

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