Cake Central › Recipes › Kraft's Coconut Cake

Kraft's Coconut Cake

Delight your family tonight with this scrumptious dessert from Kraft.

Kraft's Coconut Cake

Ingredients

  • 46 vanilla wafers, finely crushed (2 cups) 6 tablespoons butter or margarine, melted 1/2 teaspoon ground nutmeg 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3 tablespoons rum 1 teaspoon vanilla extract 2 eggs 1 cup whipping cream 4 egg yolks COOL WHIP Whipped Topping (optional) freshly grated nutmeg (optional)

Instructions

1 Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

2 Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.

3 Bake at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and ground nutmeg.

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Cake Central › Recipes › Kraft's Coconut Cake