He's an Individual...

We recently celebrated the birthday of the middle child. I asked him what type of cake he'd like. I assumed the answer would be "a blue one" or "one with 'Halo' on it" or something of that nature.

Ever knowing his own mind, he announced "A large cheesecake please. No wait - a large coconut cheesecake!" I don't know if he has ever had coconut cheesecake before, but he was positive in his decision and didn't want any alternatives. I should have known - he is anything but predictable.

Although it wasn't exactly a traditional birthday cake, it was delicious!

I thought I'd share the recipe I used from Simply Great Meals...

Baked Coconut Cheesecake

1. Combine 1 1/2 cups crushed shortbread biscuits with 1/2 cup shredded coconut and 1 tbsp brown sugar in a bowl. Stir in 100g melted butter.

2. Press the mixture over the base (I did the sides as well) of a 22cm springform pan. Chill in the fridge for 15 minutes.

3. Place 750g softened cream cheese and 3/4 cup caster sugar into a large bowl and beat until until smooth and creamy. Gradually beat in 3 eggs, one at a time. Add 1/2 cup coconut cream and beat until combined.

4. Pour cheese mixture into the prepared crumb base and put on a baking tray. Bake in a preheated oven at 150oC for 40 minutes. Once cooked, turn the oven off and allow to cool before removing. refigerate until needed.

As you can see, I decorated it with whipped cream (with a few drops of coconut essence added) and halved 'Raffaello' chocolates, as well as some special candles - black wax with multi-coloured glitter, and some stars cut from wrapping paper. Mr Indivual was most impressed.

If you're making the cake as a dessert, I suggest serving a thin slice with a tart sauce (like a lime drizzle or raspberry coulis) as it is very sweet and rich. This recipe will easily serve 15.

Happy baking, and Happy Birthday F.

P.S. "A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece."
Ludwig Erhard