coconut cheese cake

By MauiDreaming

make 1-2 days ahead to firm and develop the flavor.

Ingredients

• for crust:
• 1 --9 inch springform pan
• 3/4 cup toasted coconut flakes (pulse in bullet to crumbly texture)
• 1 cup flour
• 1/4 tsp. salt
• 1/3 cup sugar
• 1/2 cup cold unsalted butter
• 1 egg yolk lightly beaten
• 1 tsp. vanilla
• 1 egg white lightly beaten
• for filling:
• 3/4 cup shredded coconut
• 32 oz. cream cheese at room temperature
• 15 oz. coco lopez (sweetened coconut cream)
• 1 tsp. vanilla
• 1/4 tsp. salt
• 7 eggs
• for topping:
• 1/4 cup softened butter
• 2/3 cup grown sugar
• 1 cup shredded coconut
• 3 Tbsp. milk
• 1/4 tsp. vanilla

Details

Servings 1

Preparation

Step 1

for crust:
preheat oven to 375F
mix coconut, flour, salt and sugar together. cut in chilled butter until crumbly texture forms. mix in egg yolk and vanilla, until moistened and crumbly. press evenly into the bottom of the springform pan and up sides about 1 inch. bake until golden brown, about 10-20 minutes. remove from oven and cool to room temperature, bursh with egg white and set aside.
for filling:
set oven to 475F
in a mixing bowl, combine cream cheese, sugar, vanilla, salt and coco lopez. mix at medium speed, until well blended, about 1 minute. add coconut and mix a few seconds to combine. add eggs 1 at a time, mixing 10 seconds between each addition. goal is uniform texture + color without overmixing.
pur into the cooled pie crust. remove as much air as possible from the pie by dropping pan on counter a few times.
bake for 15 minutes then turn down to 225F for 70 minutes. center will still have a quiver. turn oven off, leave in oven with door open. let cool in oven about 2 hours, remove from oven. set aside and make topping.
for topping:
mix all ingredients together to make a soft paste, may have heat slightly to be sure its soft enough to spread on cake without tearing it. spread over top of cake and broil 2 minutes, until golden brown, do not burn.
chill in refridgerator over night.