1 1/2 c Graham cracker crumbs
3 c Sweetened shredded coconut,
Toasted
1 tb Fresh squeezed lemon juice
2 lb Cream cheese, room
Temperature
4 lg Eggs
3/4 c Sugar
1/3 c Unsalted butter melted
1 15 ounce can cream of
Coconut
1 c Whipping cream
1 ts Vanilla extract
Juice of 1 lemon
Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter
springform pan with 2 3/4 inch high sides with foil. Mix graham
cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and
butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add
eggs 1 at a time, beating well after each addition. Add cream of
coconut, cream, 1 cup coconut, vanilla extract and lemon juice and
beat until well blended. Pour filling into crust. Bake until puffed
and set in center, about 1 hour 25 minutes. Transfer to rack and
cool completely. Cover and refrigerate overnight.
Cut around pan sides to loosen cake. Remove pan sides. Sprinkle
remaining coconut around edge of cake.
Yields
12 Servings