Ultimate coconut cheesecake recipe! This amazing, smooth and silky cheesecake is packed with coconut flavors in each and every layer. Starting with the coconut cookie crust, this cheesecake is filled with coconut cheesecake and topped with fluffy coconut cream cheese frosting. The whole cake is also sprinkled with small coconut flakes.
It’s that time of the year again! Time for me to make a special cake for my mom’s birthday and that means coconut. Lots and lots of coconut, and a little more coconut of top.
Over the last few years, I made her a coconut combination flavored cakes like Pina Colada and white chocolate/coconut. This year, I wanted to do just coconut and create a pure coconut heaven!
There is coconut is every layer of this tasty cheesecake. I started with a layer of coconut cookie crust. You can use any hard coconut cookies you want but I’ve used crunchy Voortman Coconut Cookies. These cookies have the most coconut and they are available is most grocery stores.
I also used cream of coconut and coconut flakes to add as much coconut flavor to my cheesecake as possible. Cream of coconut is added to the cheesecake and to the frosting and coconut flakes are added on to of the cookie crust and on top of the cake. This is the best coconut overload you can make.
TIPS FOR MAKING COCONUT CHEESECAKE:
- I’ve already mentioned that the best ingredients to use for adding as much coconut flavor as possible are coconut cookies, cream of coconut, and coconut flakes.
- When choosing cookies, try to get the cookies that have the most amount of coconut in them and but just ones that are topped with some coconut. The more coconut in the cookies, the better the coconut flavor of the cheesecake crust.
- When getting cream of coconut, make sure to get cream of coconut and not coconut milk. I’ve made that mistake before and trust me, it’s a whole different experience. Coconut milk is not sweet, it’s much thinner, and it actually does not have a strong coconut flavor.
- For sweetened coconut flakes, I highly recommend pulsing them in a blender a few times to finely mince the flakes. The texture of fine flakes will be much better instead of biting into long string of coconut. Plus, it will coat the outside of the cheesecake evenly.
- For baking of the cheesecake, I highly recommend baking it in the water bath and wrapping the cheesecake pan in aluminum foil on the outside. Wrapping the pan in foil will help prevent water seeping into the cheesecake while baking. It’s not 100% fix but it helps a lot. Some springform pans tend to not have as tight of a seal as it should have.
HERE ARE SOME MORE CHEESECAKE RECIPES YOU MIGHT ENJOY:
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Triple Coconut Cheesecake
- 10 oz coconut cookies
- 4 oz unsalted butter melted
- 4 oz sweetened coconut flakes pulsed
- 24 oz cream cheese softened
- 2 eggs room temperature
- 3/4 cup cream of coconut
- 2 tbsp sour cream
- 3 tbsp corn starch
- 1/3 cup sugar
- 12 oz cream cheese softened
- 1/4 cup sugar
- 3 tbsp cream of coconut
- 8 oz COOL whip topping
- 4 oz sweetened coconut flakes pulsed
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- Pulse cookies in the blender or food processor until it's all turned to crumbles.
- Mix cookie crumbs with melted butter.
- Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides.
- Spread pulsed coconut flakes over the crust, loosely. Don't press.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs, one at a time, until well incorporated. Scrape sides and bottom of the bowl.
- Add sour cream and cream of coconut and beat until all mixed very well.
- Transfer the batter into the spring form and spread it evenly.
- Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting.
- Beat cream cheese with an electric mixer for a couple of minutes.
- Add sugar and cream of coconut. Scrape sides and bottom of the bowl and beat for about a minute.
- Fold in whipped topping gently until all combined.
- Spread a thin layer of frosting on the sides of the cheesecake so that the coconut flakes stick well.
- Gently press pulsed coconut flakes onto the sides of the cheesecake.
- Place the rest of the frosting into a piping bag and decorate the cheesecake as you wish. I used 1M attachment to make rosettes.