Make the Filling:
In a separate bowl, beat the cream cheese until smooth and creamy. Add the remaining 3 eggs, vanilla extract, and sifted powdered sugar. Mix until fully combined and smooth.
Assemble the Cake:
Pour the cream cheese mixture over the cake base and spread evenly with a spatula.
Add the Coconut Topping:
Sprinkle the shredded coconut evenly over the top of the filling.
Bake:
Bake for 40-45 minutes or until the center is just set and the coconut is golden brown. Be careful not to overbake—the filling should remain gooey in the center.
Cool and Serve:
Allow the cake to cool completely before slicing. Serve as-is or with a dollop of whipped cream for extra indulgence.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: ~380 kcal per serving | 
Servings: 12
Royal meat. So tasty that no one can resist it. It turns out very juicy and spicy
GREAT NORTHERN BEANS IN THE CROCKPOT
French Onion Soup Stuffed Meatloaf — Changing the way the world thinks about meatloaf!
This is why it is essential to leave a glass in the toilet bowl every night
I Found My Son’s Photo in My Client’s Home — Then Uncovered a Disgusting Plan
Simple and fast dumpling soup, ideal for busy weeknights.