Lemon Coconut Cake

Coconut Cream Pie Poke Cake is a traditional cake topped with my favorite old fashioned coconut cream pie filling, whipped cream and toasted coconut. The best of both worlds!
I had a little problem with the mold release because I didn’t wait to release it, but it was very good.
Are you a coconut lover looking for a sweet dessert that is fun to make? This Coconut Poke cake is simple to make and fun! It is a nice change from a decadent chocolate dessert, while still satisfying your sweet tooth.

Coconut Poke Cake is a traditional cake topped with my favorite old fashioned coconut cream pie filling, whipped cream and toasted coconut. The thick coconut cream pie filling sinks into the holes providing a burst of flavor in every bite of this Easy Coconut Cake. Yum! Is your mouth watering yet? Mine sure is.

* Ingredients:

– For a mini-cheesecake:
° 100 g of coconut cookies
° 60 g of butter
° 250 g of ricotta
° 150 g of Saint-Morêt
° 120 g sugar
° the juice of 2 lemons
° 2 eggs
° coconut powder

* Preparation:

1
Mix the cookies with the butter and press everything into a high mold.
2
Beat the cheeses with an electric mixer to obtain a creamy consistency. In a saucepan heat the lemon with the sugar until it thickens. Add to the cheese and mix well, then add the eggs one by one while mixing.
3
Add this preparation to the mold and sprinkle generously with coconut, place in the oven for 20 to 30 minutes, the cheesecake should move in the middle when you shake the mold.
4
Leave to cool for a good half an hour in the open oven and a few hours in the refrigerator.

ENJOY !!