Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.




Coconut Cake Cheesecake

This is one of the easiest dessert recipes which starts with a coconut cake base, pineapple, coconut cheesecake, then finished with coconut and pineapple topping!

Posted By: Amy Kristy
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer71 Times Printed

Prep Time: 30 | Cook Time: 1 hour 40 minutes | Ready In: a few hours
Ingredients: Print   Add to cart
US Metric

Coconut Cake Base
2 eggs
2/3 cups granulated sugar
1 teaspoon vanilla extract
1 cup sweetened coconut
1 teaspoon baking powder
1/2 cup all-purpose flour
1 (18-ounce) jar pineapple ice cream topping, divided

Cream Cheese Filling
24 ounces cream cheese, softened
1 cup granulated sugar
1 (8.5-ounce) can cream of coconut
4 eggs
1 cup sweetened coconut
1 tablespoon rum

1/2 cup toasted sweetened coconut

Order Sam Choy's Aloha Cuisine

Sam Choy's Aloha Cuisine

Cooking Process:

1. Preheat oven to 350 degrees F. Grease the bottom of a 10-inch spring form pan.

2. Combine the eggs, sugar, vanilla, coconut, baking powder and flour in a medium bowl and spread in the bottom of the pan. Bake for 25 minutes, then remove from oven and set aside to cool slightly. Spread with 1/2 of the pineapple topping, reserving remaining topping for use later in the recipe.

3. Place cream cheese in the bowl of a heavy-duty stand mixer. Beat on low speed until smooth. Add the sugar and beat until combined. Add the cream of coconut, and beat again. Add the eggs, one at a time, beating after each addition until well incorporated. Add the rum and coconut and beat until just combined. Pour over prepared base and bake 1 hour and 15 minutes.

4. Remove from the oven and cool at room temperature for 1 hour. Place the remaining 1/2 cup of sweetened coconut in a glass pie plate and toast in the oven for 10 to 15 minutes, until it becomes golden. Sprinkle the toasted coconut around the outside of the cheesecake. Refrigerate until ready to serve.

Makes 12 to 16 servings