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Ingredientes
- 2 1/2 c. grated fresh coconut
- 1 c. whipping cream (scalded)
- 2 1/2 c. all-purpose flour
- 5 T plus 1 teaspoon well-chilled butter, cut into 1/2 inch pcs
- 4 teaspoon sugar
- 20 ounce cream cheese
- 1 1/2 c. sugar
- 4 large eggs - 2 egg yolks
- 2 1/2 T coconut liqueur
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 c. lowfat sour cream
- 1/4 c. cream of coconut
- 1/2 teaspoon coconut liqueur
- Coconut flakes, lightly toasted
Direcciones
- 1. Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.
- FOR CRUST: Preheat oven to 325 degrees. Butter bottom of 10 inch springform pan. Blend flour, butter and sugar till mix begins to gather together. Press evenly into bottom of prepared pan. Bake till golden, about 25 min. Set on rack while preparing filling. Retain oven at 325 degrees.
- 2. FOR FILLING: Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time. Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 568 | |
| Calories from Fat 306 | 54% |
| Total Fat 35.22g | 44% |
| Saturated Fat 22.81g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 202mg | 8% |
| Potassium 250mg | 7% |
| Total Carbs 56.45g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 33.61g | 22% |
| Protein 9.1g | 15% |
