Coconut Cheese Cake
A rich, tropical coconut cheesecake with crunchy pecan crust and fluffy coconut topping, perfect for special occasions or a decadent dessert for coconut lovers.
Ingredients
Instructions
- Mix 1 cup toasted coconut, chopped pecans, and 2 tablespoons melted margarine.
- Press the mixture into a 9-inch pan to form the crust and set aside.
- In a bowl, cream the cream cheese and 1/2 cup sugar until smooth.
- Add 1/2 teaspoon vanilla and 1/2 teaspoon almond extract to the cream cheese mixture.
- Beat until fluffy.
- Add 3 eggs one at a time, mixing well after each addition.
- Pour the cream cheese filling into the prepared crust.
- Bake at 350°F (175°C) for 35 minutes or until set.
- In a separate bowl, beat 1 egg white with 1/3 cup sugar and 1/2 teaspoon vanilla until stiff peaks form.
- Fold in the remaining 1/2 cup toasted coconut into the egg white mixture.
- Spread the coconut topping over the baked cheesecake.
- Bake for an additional 20 minutes.
- Chill for at least 4 hours before serving.
Nutrition & Diet Analysis (per serving)
963
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).