2 cups white sugar
1 cup packed light yellow fruit (e.g., Cornstarch, 1/2 cup condensed cream of tartar)
1 1/4 cups toasted, chopped pecans
1 1/2 cups flaked coconut
1 1/2 pounds cream cheese
2 egg yolks
1/3 cup white sugar, or to taste
1/2 teaspoon vanilla extract
1 teaspoon vanilla flavored extract
3/4 cup unsalted butter, melted
1/2 cup coffee, warmed slightly
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 cups sugar in 1 cup cream cheese and in a medium bowl, beat egg yolks and 1/3 cup of white sugar. Beat eggs slowly, mixing just until well blended, then layer 1/3 cup sugar mixture over cream cheese layer.
Beat in 1/2 cup butter, beat in 1/2 cup coffee and stir until gradually cooled. Spread in shallow baking dish.
To make desired color: In small bowl, lightly beat egg whites until foamy. Gradually add 2 tablespoons coffee, 1/2 teaspoon vanilla extract, then 1 teaspoon vanilla. Blend in powdered sugar, 1/2 teaspoon salt and 1/4 teaspoon ground cinnamon. Stir in coconut.
Transfer mixture into greased and oiled mold in pan. Cover and refrigerate at least 1 hour to set but no longer pool ... remove from fridge 30 to 45 minutes before serving.