Description
A refreshing and creamy dessert perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 can (15 oz) coconut cream
- 1 cup shredded coconut for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, shredded coconut, butter, and powdered sugar. Mix until crumbly.
- Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- Bake for 15 minutes or until lightly golden. Let it cool.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Fold in the whipped topping and spread over the cooled crust.
- In a separate bowl, mix the coconut cream and shredded coconut. Spread this mixture over the cream cheese layer.
- Chill in the refrigerator for at least 2 hours before serving.
- Cut into squares and serve chilled.
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Notes
- For a more intense coconut flavor, use coconut extract in the cream cheese layer.
- This dessert can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg