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

Line a 6 inch round microwave safe pan with parchment paper.

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 a separate bowl:  beat butter, salt and sugar until light and creamy.  Beat in the egg.  Stir in  coconut and vanilla.

Pour a third of the liquid mixture into the bowl and fold in some of the flour.  Repeat this step until a smooth batter forms.  

Spread batter evenly in prepared 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.