I documented this because of the satisfactory reception by friends who normally would not care for cheese.
This cheese cake was more coconut than cheese, as the shredded coconut dominated the overall taste and texture of the cake. My friends like it, though I personally think an addition of a tablespoon of yogurt would help moisten the cake more.
My apologies about the lack of photos - it was in a hurry to be eaten and I totally forgot to take photos.
Adapted from cheesecake mania by Kevin Chai
150g softened butter
150g cream cheese, room temperature
150g fine sugar
2 eggs,room temperature
150g all purpose flour
1/2 tsp baking powder
25g powdered coconut
20g dessicated coconut
1/2 tsp coconut flakes
Preheat oven to 180C
Sift flour, baking powder, coconut powder in a bowl. Set aside.
In a mixing bowl, whisk butter and cream cheese until well mixed. Add sugar. Whisk until pale and fluffy, 2 minutes.
Add eggs, one at a time. Whisk for 1 minute for each egg.
In 3 portions, sift flour mixture into the mixing bowl. Fold in the flour mix.
Transfer batter into a greased springform pan, 7-8 inches in diameter. Sprinkle coconut flakes.
Bake cake for 35-40 minutes . Cake is cooked with a skewer pierced into the center of the ake comes out clean.