(by Shirley McNevich)
1 1/2 TBSP softened butter
2 2/3 cups Baker's angelflake coconut + extra for sprinkling
4 eggs
2/3 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP lemon juice
Spread the softened butter all over the bottom and up the sides of a 9" pie plate. Spread 1 1/3 cups of the coconut all over the bottom and sides of the pie plate (press the coconut lightly into the butter). In a mixer add the other 1 cup coconut, eggs, white sugar, cream cheese and lemon juice--beat until mixed, then beat on medium speed for 2 minutes or until smooth. Pour batter into the pie plate. Sprinkle extra coconut over the top if you wish. Bake at 325 degrees for 30 minutes or until almost set. Cool completely.
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