My daughter usually makes this for me on my birthday.
Crust
⅔ cup all-purpose flour
1 tablespoon sugar
⅛ teaspoon salt
⅓ cup butter
Filling
3 (8-ounce) packages cream cheese, softened
1½ cups sugar
5 large eggs
2 cups flaked coconut
1 cup heavy cream
1 teaspoon lemon juice
½ teaspoon vanilla extract
½ teaspoon coconut flavoring
Toasted flaked coconut for garnish, optional
Chocolate or caramel sauce, optional
Chopped almonds, optional
To make the crust: Preheat the oven to 325 degrees. Combine the flour, sugar, and salt in a small bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Press the mixture into the bottom of a 10-inch springform pan. Bake for 15 to 18 minutes or until golden brown. Cool while preparing the filling.
To make the filling: Reduce the oven temperature to 300 degrees. Beat the cream cheese and sugar in a large bowl until smooth. Beat in the eggs one at a time.
Stir in the coconut, heavy cream, lemon juice, vanilla extract, and coconut flavoring. Pour into the crust. Bake for 1 hour and 10 minutes or until the filling is firm. Cool completely. Remove the sides of the pan. Cover the cake with plastic wrap and refrigerate for 4 hours prior to serving.
Serve with toasted coconut, chocolate or caramel sauce, and chopped almonds.
Makes 12 servings.