1&3/4 cups graham cracker crumbs
6 T. unsalted butter, melted
1 T. sugar
Mix these three ingredients together. Press into a 9×3 inch springform pan coming two thirds of the way up the sides.
3.25 (8 oz.) packages of cream cheese
1/2 cup sugar
7 large eggs
1 (14 oz.) can coconut milk , stirred well (for a richer cake use cream of coconut)
1 (8 oz ) can crushed pineapple
1 cup sour cream
3 tsp. coconut extract
1/3 cups light rum
Beat cream cheese and sugar in large bowl at medium speed til light and fluffy. Scrape down the sides several times. Add the eggs one at a time, beating well after each addition. Scrape down the sides. Mix in the rest of the ingredients and blend well. Pour into the crust.
Place on a baking sheet and place in a preheated 325 degree oven for 55-65 minutes or until the edges are brown and and the center just jiggles slightly. Turn the oven off and leave the cake in for 1 hour. remove from the oven and cool completely on a wire rack.
1 (8 oz.) can crushed pineapple
2 T. lemon juice
1/4 cup sugar
1 T. cornstarch
1 T. water
Coconut Chips, toasted, for garnish
Puree pineapple and its juices briefly in a food processor. Add sugar and lemon juice. Mix. Transfer to a Saucepan. Dissolve cornstarch in water. Add to the sauce pan. Cook over medium heat, stirring constantly until it comes to a boil and thickens. Cool thoroughly. Spread evenly over the top of the cake. Chill overnight. Garnish with toasted coconut.
Topics: Recipes |