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“One I'll be making for Easter. From Bon Appetit, February 1998. Overnight chill time included.”
READY IN:
25hrs 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. For crust: Preheat oven to 350°F.
  2. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
  3. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer jiggles when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
  4. For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
  5. Run small knife around sides of cake to loosen. Release pan sides.

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