Toasted Coconut Cream Cheese Cake
Indulge in the decadent flavors of this toasted coconut cream cheese cake, featuring a luscious cream cheese frosting and a generous topping of toasted coconut flakes.
130 min
easy
16
625kcal
calories
85g
carbohydrates
124mg
cholesterol
30g
fat
2g
fiber
7g
protein
19g
saturated fat
221mg
sodium
0g
unsaturated fat
Ingredients
225g butter, softened
240g sour cream
600g white sugar
6 large eggs
5mL coconut extract
5mL vanilla extract
360g all-purpose flour
2.5mL baking powder
160g flaked coconut
180g white chocolate chips
1 (113g) package cream cheese, softened
60g butter, softened
5mL vanilla extract
250g confectioners' sugar
90g flaked coconut, toasted
Directions
Step 1
Begin by preheating the oven to 165°C (325°F).
Step 2
Prepare a 25cm (10-inch) bundt pan by greasing and flouring it.
Step 3
In a large bowl, cream together the softened butter and sour cream using an electric mixer. Add the white sugar and beat until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the coconut extract and vanilla extract.
Step 4
Gradually mix in the flour and baking powder, then gently fold in the coconut flakes and white chocolate chips. Pour the batter into the prepared pan.
Step 5
Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Let it cool completely.
Step 6
To prepare the frosting, beat together the softened cream cheese, butter, and vanilla extract in a large bowl using an electric mixer until smooth and creamy. Gradually add the confectioners' sugar until the frosting is smooth and spreadable.
Step 7
Frost the cake and generously sprinkle the top with toasted coconut flakes.