Coconut Cream Cheese Cake

This cake is exquisite with crushed fresh fruit and whipped cream. It's dense, moist, and perfectly satisfying.

• Difficulty: Medium

Ingredients

• 1 14 oz can of coconut milk
• 1/2 cup coconut oil
• 8 oz package of cream cheese
• 2 cup cane sugar
• 6 large eggs
• 3 1/2 cup flour (white and wheat mix)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup coconut flakes ((I use organic unsweetened.))

Instructions

1. Beat butter, coconut oil and cream cheese at medium speed with a mixer until blended and creamy. Gradually add sugar, beating until blended. Add eggs one at a time, beating each one until the yellow disappears.
2. Combine flour, baking soda and salt. Add to butter mixture, beating until just blended. Stir in coconut and vanilla last.
3. Pour batter into a greased and floured 10 inch spring form cheese cake pan. Bake at 325 degrees for 60-75 minutes or until a wooden toothpick comes out clean when inserted into the center of the cake.
4. Cool in pan, release sides of pan and cool completely. Serve with fresh berries and whipped cream.