1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed and drained
3 eggs
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup pecans
1/4 cup sugar
1 (8 ounce) package cream cheese, cubed
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup flaked coconut for decoration
Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and vanilla until smooth. Beat in the flour, then stir in the baking soda, baking powder and 1/2 cup of the coconut. Cut in the peanut butter until pieces are very white. Press the forms to see which they are, then press them together with a fork. Line the bottom with parchment paper, leaving them about 3 inches from the pan.
In a medium bowl, cream together the cream cheese, 1 cup flour, baking soda, baking powder and 1 teaspoon coconut. Beat in the peanuts. Next, stir together 2 cups of whipped topping, one egg white and egg yolk. Spread the remaining whipped topping over this mixture, then spread the remaining remaining 1 cup of coconut over the whole cake.
Pour the batter into the prepared cookie sheet. Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out almost clean. Allow cakes to cool on wire racks and store in a cool dry place.
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