Three things. Coconut, cream cheese, and cake. A combination beyond your wildest dreams. I have never thought of combining coconut with cream cheese until now, and boy am I glad I did!
This coconut cream cheesecake may look simple, but in its simplicity, you will find a gentle smooth tangy flavour from the cream cheese and a hint of the tropical creamy coconut flavour from the coconut milk, which features in the cake and in the frosting.
HOW DO YOU MAKE COCONUT CREAM CHEESECAKE?
The process of making a Coconut Cream cheesecake is pretty straightforward!
- Preheat your oven to 350F and line a 9×13 inch rectangular cake pan.
- Beat together the butter, sugar and cream cheese in the bowl of a stand mixer until light and thick, then add your eggs one at a time, beating well between each addition. The mixture might look split at this stage, but don’t worry, that’s because of all the egg yolk, it will come together once you add your dry ingredients.
- At this stage, you can add your flavouring of vanilla essence or coconut essence (or milk). I added 5ml of vanilla essence and 45ml of coconut milk. You are welcome to adjust or take out either flavouring to suit your desired result.
- Mix for a few seconds to allow the flavouring to combine. Sift in your flour and mix just until combined and no lumps remain. Your Coconut Cream Cheesecake batter will be thick and glossy, but still loose enough to pour into the bowl without too much hassle.
- Fill your lined tin and smooth the batter out with a spatula. Bake for 35 to 40 minutes. Once baked, your Coconut Cream Cheesecake will need to cool for about an hour before you can frost it, otherwise, it will cause your frosting to become runny.
- While it’s cooling, make your coconut cream cheese frosting. Beat the butter together with your icing sugar until smooth and thick, then add your cream cheese and beat until incorporated.
- For the coconut flavour, I added about 45ml of coconut milk to the frosting. The addition of the milk can make the frosting quite thin, to thicken it more, simply add 60 to 120ml more of icing sugar, depending on your desired consistency.
- For decoration, toast 125ml of desiccated coconut in the oven for 10 minutes until golden brown.
3 REASONS WHY I LOVE THIS COCONUT CREAM CHEESECAKE RECIPE
- This coconut Cream Cheesecake is perfect for a party, dinner or picnic! The rectangular shape makes it easy to cut up into many different sizes. I cut mine into 24 decently sized pieces, but you can make them smaller or bigger, depending on the number of people you’d like to feed!
- The denseness of this Coconut Cream Cheesecake allows it to be super versatile! Its stable nature allows for it to be used for layer cakes, and it can easily be cut into numbers or shapes for custom cake orders!
- The Coconut and Cream Cheesecake flavour is a super refreshing combination that is unique and can satisfy children and adults alike!
TIPS FOR MAKING THIS DELICIOUS COCONUT CREAM CHEESECAKE
- Let your butter sit out of the fridge for at least 3 hours (if possible take it out the night before) before baking. You can also soften it in the microwave if necessary, but be careful to not heat it up too much, otherwise, you will change the consistency of the batter. Heat it in the microwave for 10 seconds at a time until it is soft enough that with a little pressure your finger makes an indent.
- Leave your cream cheese out of the fridge for about an hour before baking to allow it to reach room temperature, this will ensure a smooth, lump less batter.
- Feel free to add a few more tablespoons of coconut milk to either the cake or frosting for a stronger coconut flavour. This cake has a wonderfully subtle coconut flavour, but if you are going for “outright tropical coconut paradise”, add the extra liquid!
HOW TO STORE YOUR COCONUT CREAM CHEESECAKE
This cake freezes really well! Leave your Coconut Cream Cheesecake unfrosted and freeze in an airtight container for up to a month, or place it in the fridge also in an airtight container for a few days.
Your coconut cream cheese frosting can be frozen for up to a month, or kept in the fridge for up to two days. When defrosting your coconut cream cheese frosting, place it in a room-temperature environment overnight, and then use an electric beater to whip it up and make it light and fluffy again!
Coconut cream cheese cake
- 1 cup butter
- 6 oz cream cheese
- 6 eggs
- 2 ¼ cups granulated sugar
- 5ml vanilla essence and/or 15ml coconut milk (optional, adjustable)
- 2 ¼ cups cake flour
- ⅛ cup coconut milk
Coconut cream cheese frosting
- ½ cup butter
- 4 oz cream cheese
- 1 ½ cup icing sugar
- Coconut milk to taste (+- 45ml)
- Preheat your oven to 350F.
- Line a 9x13 inch rectangular cake tin.
- Beat together 1 cup of butter with 2 ¼ cups granulated sugar and 6 oz cream cheese until thick and light. About 2 minutes.
- Add in your 6 eggs one at a time, mixing well in between each addition.
- Add your flavouring of vanilla essence (5ml) and/or coconut milk (45ml) and beat well.
- Sift in 2 ¼ cups of cake flour and mix until incorporated and smooth.
- Fill your lined tin with the Coconut cream cheese cake batter and level out with a spatula.
- Bake for 35 to 40 minutes until slightly golden.
- Remove from the oven and rest on a wire rack until completely cooled.
For the frosting:
- Beat together ½ cup of butter with 1 ½ cups icing sugar until light and fluffy.
- Add 4 oz cream cheese and 45ml coconut milk and beat well. Thicken if necessary by adding a few extra tablespoons of icing sugar.
- Sprinkle 125ml of desiccated coconut onto a tray and toast in the oven for 10 minutes, or until light golden brown.
Once cooled, frost the cake as desired, sprinkle on your toasted coconut and serve.