Coconut Cream Cheese Cake

Coconut Cream Cheese Cake

Text and Photo by Jac Kyles Baker 

Makes one 6 inch cake

Ingredients

For the cake:

1/4 tsp baking powder

3/4 cup all purpose flour

1/2 tsp vanilla extract

1/4 tsp almond extract

1/3 cup sweetened flaked coconut

5 TB unsalted butter, melted

1/3 cup granulated sugar

1/4 tsp salt

1 egg, lightly beaten

For the cheesecake topping:

3 TB sweetened condensed milk

2 TB powdered sugar

4 oz. cream cheese

Preparation

Make cheesecake batter:

In a bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk and sour cream.  Sift in powdered sugar.  Beat until smooth. Set aside.

Make coconut cake:

In a large bowl, combine flour and baking powder.  Make a well in the bottom of bowl.   Set aside.

In another bowl, beat butter, salt and sugar until light and creamy.  Beat in the egg.  Mix well.  Stir in vanilla.

Pour about a third of the liquid mixture into the bowl and fold in some of the flour.  Repeat this step until all the liquid is used and the batter is mixed.  

Spread batter evenly into a parchment lined 6 inch square microwave safe pan.  Spread cheesecake batter over the surface of the cake batter.  

Microwave on MEDIUM HIGH (70% power) for 2 to 3 minutes, checking progress after 1 minute.  Test if cake is done by sticking a toothpick in the center.  Cake is done if a toothpick inserted into the center has a few crumbs attached when removed.  The top of the cake should be set.

Carefully remove pan from microwave.  Cool on a wire rack for 10 minutes.  Remove from pan and cool completely on a wire rack.

Keep cake refrigerated in a covered container.