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
It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day
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