|Graham cracker crumbs||1 Cup (16 tbs)|
|Grated coconut||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Cocoa filling||2 Tablespoon|
|Cream cheese||2 1⁄2 Cup (40 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Tablespoon|
|Semi-sweet chocolate||1⁄2 Cup (8 tbs), melted|
|Grated coconut||1⁄3 Cup (5.33 tbs)|
Crust Butter a springform cake pan.
In a bowl, mix Graham cracker crumbs, coconut, butter and cocoa.
Press mixture over bottom and along sides of pan.
Filling Preheat oven to 325 °F (165 °C).
In a large bowl, whip cream cheese until smooth.
1In a second bowl, mix sugar and flour.
Fold into cheese.
Add eggs, mixing well.
In a third bowl, mix cream and vanilla extract.
Fold in melted chocolate and grated coconut.
Pour into pan.
Bake in oven 1 hour or so.
Let cake cool on a wire rack 15 minutes.
Run a knife along sides of pan.
Let cool 30 minutes.
Refrigerate 2 hours.
Meanwhile, in a small saucepan, melt chocolate and shortening.
Remove cake from refrigerator.
Pour chocolate over cake, in a spiral.
With a knife, decorate by tracing lines across cake.
Refrigerate 15 minutes before serving.