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
15 oz Cream of coconut -; (1 can)
(such as Coco Lopez)
1 c Whipping cream
1 ts Vanilla extract
Juice of 1 lemon
Preheat oven to 325 degrees. 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. This recipe yields 12 servings.
Yields
12 servings