Coconut Carrot Cheesecake
Coconut Carrot Cheesecake. Easter is only a day away and a springtime dessert is suuuuper necessary. Coconut desserts always make me think Easter. But carrot cake makes me think springtime. So why not merge the two and throw in a creamy cheesecake layer too?! Because Easter dessert can never be too decadent. The perfect touch is the sprinkle of toasted coconut. What’s everyone’s fun Easter weekend plans and menus looking like this year?!
Sooo…Easter is tomorrow and we have a pretty decadent menu planned. We’re having my uncle and aunt over for some festive cocktails, appetizers, and of course the huge dinner we have planned. BUT you absolutely cannot forget about dessert.
To be completely honest, we already bought WAY too much dessert from our favorite bakery in Philly, Isgros. We couldn’t resist our favorite Easter Bread and Ricotta Pie. But somehow I felt like Easter wouldn’t be complete if I didn't bake something. So, no, we definitely did not need this dessert. But, yes, it is totally worth the extra bite or two because this springtime cake is seriously delicious.
I am super excited to celebrate Easter tomorrow with my family. We always do a big Antipasto similar to Thanksgiving and we start the day early with mimosas. After that, we switch to some fun cocktail or fancy wines. This year we are going with Vodka Lemonades as our cocktail of choice. Then our dinner is quite a bit and all very very decadent. After all it is a holiday, so overindulge at bit, you know?!
For dinner we’re having a creamy Brussel Sprout Carbonara with homemade fettuccine. Then we’re having grilled lamb chops because, well, they are a tradition on Easter in our house. Finally for some sides were doing a creamy Asparagus Mascarpone Bread Pudding and a springtime Berry Salad.
Finally, we will finish with the delicious cake and all our goodies from Isgros. I will definitely be saving some room for this Coconut Carrot Cheesecake. And then it will be time for some sleep !!
What Easter traditions do you guys have?! I think many of you know by now I am BIG into my traditions especially around the holidays !! Cheers and Happy Easter Weekend !!
Ingredients
For the Cheesecake Layer
2 (8 ounces) packages cream cheese
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
For the Carrot Cake Layer
1/2 cup canola oil
1/4 cup greek yogurt
1/3 cup sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups shredded carrots
1/2 cup sweetened shredded coconut
toasted coconut for topping
Directions
Preheat the oven to 350 degrees. Grease a 9 inch springform pan.
In a large bowl, beat the cream cheese and sugar until fluffy. Beat in the eggs, 1 at a time. Add the vanilla and beat until combined. Set aside.
In another large bowl, beat the canola oil, greek yogurt, sugar, and brown sugar until combined. Beat in the eggs and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon. Beat until combined. Fold in the carrots and coconut.
Spread 3/4 of the carrot cake mixture on the bottom of the springform pan. Dollop 1/2 the cheesecake mixture over top. Spread the remaining carrot cake mixture over the cheesecake layer. Carefully, spread the remaining 1/2 of the cheesecake mixture on top.
Transfer to the oven and bake for about 1 hour covering the cake with tinfoil about halfway through baking. Allow the cake to cool completely before removing it from the pan. Chill before serving. Serve topped with toasted coconut flakes.
