Almond Coconut cheese Cake
Almond Coconut cheese Cake


2 [1-pound / 454-g each] packages regular or light cream cheese, softened 

1/2 cup [125 mL] sugar

1 teaspoon [5 mL] almond extract

1/2 cup [125 mL] angle flake coconut

2 eggs

1 [9-inch / 23-cm] Graham cracker pie shell

Toasted coconut

Roasted almond slices

Preheat oven to 350°F [180°C].

Thoroughly mix together softened cream cheese, sugar, almond extract and coconut flakes with an electirc mixer, at medium speed.

Well beat in eggs.

Pour mixture into pie shell.

Bake into preheated oven for 40 minutes, until center is almost set.


Refrigerate for 3 hours, or overnight.

Decorate with toasted coconut and roasted almond slices.

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