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
Easiest No-Bake Cherry Cheesecake: A Dreamy 5-Step Dessert
Instant Pot Swedish Meatballs
OVEN BAKED CHICKEN AND RICE
Why do many drivers press two power window buttons at the same time and what does this hidden function offer?
Dolly Parton will sadly stop touring
Veg-Friendly Cauliflower Shakes
Eggs with Noodles? They Drive Me Crazy! – A Simple Yet Addictive Dish
Irresistible Cheesecake Bites: A Perfect Mini Dessert
My Ex-husband Sent Me a Flash Drive Before He Died – Now I Can’t Forgive Myself for Divorcing Him
