- Scrape batter into a greased nine by thirteen inch baking pan and smooth the top evenly. Bake at three hundred fifty degrees F for thirty five to forty minutes. The cake is done when golden brown and a skewer comes out clean. Edges should be slightly caramelized.
- Make the Cream Cheese Frosting:
- While the cake bakes beat butter cream cheese and vanilla together until you have a smooth and creamy mixture. This takes a few minutes with a hand mixer but you want it as lump free as possible.
- Mix in Sugar:
- Gradually add confectioners sugar to the cream cheese mixture. Be patient and go slowly so your frosting turns light and whipped.
- Frost While Warm:
- Once the cake comes out and cools for about ten minutes spread the frosting evenly over the surface. The slight warmth helps it glide easily and soak just a bit into the top.
- Garnish and Finish:
- Sprinkle the frosted cake with chopped nuts and coconut if using. Press gently so toppings adhere. Let the cake finish cooling before slicing for the neatest pieces.
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