Coconut Gooey Butter Cake Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
• For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
• For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
• Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
• Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
• Remove from oven and allow to cool completely. Cut into squares.

Steps:

• Preheat oven to 350 degrees F.
• Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
• Combine powdered sugar, cream cheese and 2 eggs.
• Add coconut and mix well.
• Pour over bottom layer.
• Bake 45 minutes at 350 degrees F.
• Cool completely before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, egg and 1/2 cup butter with electric mixer on medium speed until blended. Add toasted coconut; stir well. Press mixture in bottom of pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, coconut extract and 1/2 cup butter; beat until smooth. Gradually add powdered sugar, beating until blended. Spread cream cheese mixture over batter. Sprinkle with almonds.
• Bake 40 minutes or until set. (Center should still be a little gooey.) Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Store covered in refrigerator.