Coconut Cream Cheese Cake
Have your cake and cheesecake, too. Coconut Cream Cheese Cake is an easy way to have both.
Melted chocolate drizzle is optional.
Have your cake and cheesecake, too. Coconut Cream Cheese Cake is an easy way to have both.
Melted chocolate drizzle is optional.
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:
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.