Add the lemon juice and coconut extract and mix until well combined and smooth. Set mixture aside.
In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
Carefully fold 3/4 of the toasted coconut into the filling.
Add the filling to the crust and spread into an even layer.
Refrigerate cheesecake until firm, 5-6 hours or overnight.
To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
Add the heavy whipping cream, powdered sugar and coconut extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with the remaining toasted coconut
Refrigerate cheesecake until ready to serve. Cheesecake is best stored well covered and will last well for 4-5 days.
Nutrition
Serving Size: 1 slice
Calories: 476
Sugar: 28.7 g
Sodium: 219.3 mg
Fat: 36 g
Carbohydrates: 35.1 g
Protein: 4.7 g
Cholesterol: 94 mg
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