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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 14 |
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This is awesome! Ingredients:
2/3 cup all-purpose flour |
4 teaspoons sugar |
2 egg yolks, room temperature |
1/2 teaspoon almond extract |
2 teaspoons fresh lemon juice |
1/4 cup cream of coconut |
toasted coconut |
5 tablespoons butter, chilled |
1 teaspoon butter, chilled |
20 ounces cream cheese, room temperature |
1 1/2 cups sugar |
4 eggs, room temperature |
2 1/2 tablespoons coconut liqueur, your favorite |
1/2 teaspoon vanilla |
1 cup sour cream |
1/2 teaspoon coconut liqueur, your favorite |
2 1/2 cups fresh coconut, grated |
1 cup whipping cream |
Directions:
1. Puree 2 1/2 cups fresh coconut with hot whipping cream - set aside.
2. Preheat oven to 325* - Butter the bottom of a 10 springform pan.Blend flour, sugar and butter till mixture begins to gather together - press evenly into bottom of prepared pan.
3. Bake till golden.about 25 minutes.
4. cool on rack while doing filling;.
5. FILLING:.
6. use mixer on low beat cream cheese with sugar till blended.mix in cooled coconut mixture.
7. Blend in egg and egg yolks, one at a time, mix in 2 1/2 tbls coconut liquer.lemon juice, vanilla and almond extract, pour into prepared crust -
8. Return to oven and bake till sides of cake are dry and center do not shake (1 hour).
9. Let cool 35 minutes on rack.
10. Mix sour cream, cream of coconut and remaining coconut liquer, spread on cake.
11. Bake 10 minutes to set topping.
12. Cool on rack - chill 4 hours.
13. Sprinkle chopped coconut around edges.
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