halfbakedharvest4.3
Coconut Carrot Cake Cheesecake.
A glorious, delicious Coconut Carrot Cake Cheesecake.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Grease a 9 inch springform pan.
2
In a mixing bowl, beat together the cream and sugar until whipped. Add in one egg at time until the eggs are fully incorporated. Add the vanilla and beat once more until the mixture is smooth. Set the batter aside while you make the carrot cake batter.
eggs2vanilla2 teaspoonsvanilla extract2 teaspoonsteaspoon vanilla1/2
3
In a mixing bowl, beat together the canola oil, greek yogurt, granulated sugar and brown sugar until combined. Add the eggs and vanilla and again, beat until well combined. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, beating until fully incorporated. Stir in the grated carrots + coconut.
eggs2vanilla2 teaspoonsvanilla extract2 teaspoonsteaspoon vanilla1/2cinnamon1 teaspoon
4
Working with the carrot cake batter, spread about 3/4 of the the batter into the prepared springform pan, spreading into one even layer. Now add half the the cheesecake batter by dolloping it over the carrot cake. Next add the remaining carrot cake batter, doing your best to carefully spread it over the cheesecake. Lastly, layer with the remaining half of the cheesecake batter. OK, now take the spring form pan and drop against the counter 3-4 times to help pop any air pockets in the cheesecake.
5
Place the cake in the oven and bake for ⏱️ 50-60 minutes, tenting the cake with foil about halfway through cooking to prevent the top from browning. Allow the cake to chill in the pan for about an hour, then transfer to the fridge to chill completely for at least a couple of hours.
6
To make the whipped coconut topping, tip the can of cold coconut milk upside down and pour out the coconut water (reserve for drinking!!). Scoop out the coconut cream and add it to a mixing bowl with the heavy cream. Using an electric mixer, whip the cream until stiff peaks form. Add the powdered sugar and vanilla and whip until combined. Spread the whipped coconut cream over the cake. Return the cake to the fridge until ready to serve. Just before serving, top the cake with toasted coconut. Slice into wedges and SERVE!!
powdered sugar2 tablespoonsvanilla2 teaspoonsvanilla extract2 teaspoonsteaspoon vanilla1/2toasted coconut (for topping)
Nutrition Facts
calories
524 kcal
fat Content
54 g
serving Size
1 serving
fiber Content
1 g
sugar Content
37 g
sodium Content
307 mg
protein Content
10 g
cholesterol Content
164 mg
carbohydrate Content
56 g
saturated Fat Content
27 g
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