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!
Cheesy Chicken Spaghetti Bake
Homemade Lemon Cheese with Gelatin and Chia Seeds
DIY Mosquito Repellent Mason Jars to Keep Bugs Away This Summer
Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!
A Citrus Delight: How to Plant a Lemon in a Cup to Perfume and Decorate Your Home
Taco Meatloaf
