Coconut Cheese Cake Recipe

Name: Coconut Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. coconut, toasted; 1/2 c. pecans, chopped; 2 Tbsp. margarine; 3 (8 oz.) pkg. cream cheese; 1/2 c. sugar; 1/2 tsp. vanilla; 1/2 tsp. almond extract; 3 eggs; 1 egg white; 1/2 tsp. vanilla; 1/3 c. sugar; 2/3 c. toasted coconut

Servings: persons

1 c. coconut, toasted
1/2 c. pecans, chopped
2 Tbsp. margarine
3 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
3 eggs
1 egg white
1/2 tsp. vanilla
1/3 c. sugar
2/3 c. toasted coconut

1
Mix 1 cup coconut, pecans and margarine (melted).
2
Press into 9-inch pan.
3
Set aside.
4
Cream the cream cheese and 1/2 cup sugar. Add vanilla and almond extract.
5
Beat until fluffy.
6
Add 3 eggs. Combine.
7
Pour into crust and bake at 350u00b0 for 35 minutes.
8
Beat 1 egg white; add vanilla and 1/3 cup sugar.
9
Fold in remaining coconut and put on top of cake.
10
Bake 20 minutes longer.
11
Chill for 4 hours.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. coconut, toasted, 1/2 c. pecans, chopped, 2 Tbsp. margarine, 3 (8 oz.) pkg. cream cheese, and more.

Yes, Coconut Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cheese Cake

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