Make the Filling:
In a separate bowl, beat the cream cheese until smooth and creamy. Add the remaining 3 eggs, vanilla extract, and sifted powdered sugar. Mix until fully combined and smooth.
Assemble the Cake:
Pour the cream cheese mixture over the cake base and spread evenly with a spatula.
Add the Coconut Topping:
Sprinkle the shredded coconut evenly over the top of the filling.
Bake:
Bake for 40-45 minutes or until the center is just set and the coconut is golden brown. Be careful not to overbake—the filling should remain gooey in the center.
Cool and Serve:
Allow the cake to cool completely before slicing. Serve as-is or with a dollop of whipped cream for extra indulgence.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: ~380 kcal per serving | 
Servings: 12
Advertisement:
Thanks for your SHARES!
Herby Sausage and Butternut Squash Toad in the Hole Recipe
Wow, I had no idea you could do this with just 3 ingredients!
Strawberry Dream Cheesecake: The Ultimate Decadent Dessert for Every Occasion!
Why People Aren’t Using Top Sheets On Beds Anymore
My Southern grandma handed down this sticky bun recipe, and it is been a circle of relatives favored since!
My Kids Listed My House on Airbnb While I Was in the Hospital — I Found a Way to Teach Them a Lesson
APPLE CHEESECAKE TACOS
Tempting Treat: Bread with Apple Fritters Recipe
My German grandma first made this recipe for me. Been fixing it for years!
