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
- Preheat the oven to 350° F. Grease a 9×13 glass or metal baking pan with butter from butter wrappers.
- Add softened butter, Neufchatel cheese, and sugars in a large mixing bowl and cream until well blended.
- 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.
- 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.
- 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.
- 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.
- 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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This cake sounds so good; can’t wait to try it. Love the idea of infusing coconut flavor via flavored vodka. I have created delicious cakes using beer, wine, and liqueurs, but flavored vodka is a new frontier for me. Thanks for the great idea! 🙂
You’re most welcome! I’d love to hear about your next infusing baking adventure!
Yum, it looks so moist and soft! I agree, cooking with alcohol, and then enjoying some leftover alcohol with your finished product, is awesome. You should share a drink pairing to enjoy with the cake!
Thanks, Pech! Why didn’t I think of that? 🙂 I’ve updated the post to include a recommendation to pair with a late harvest Riesling.
this looks so decadent, can’t wait to make it for my family.
I cant wait to try this in looks delicious