For the base
7 tablespoons butter, softened
1/2 cup flour sifted
1 extra large egg, beaten
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 cup dried shredded coconut

For the filling
1/2 pound cream cheese
1/2 cup plus 2 tablespoons granulated sugar
3 eggs, separated
3 tablespoons flour
1/3 cup canned coconut milk
1 tablespoon lemon juice

For the Strawberry Coulis
1 pint ripe strawberries, hulled
1 squeeze lemon juice
1/2 cup confectioners' sugar

For decoration
2/3 cup whipping cream, whipped to soft peaks
2 fresh strawberries quartered
1 tablespoon shredded coconut, toasted

Base
Beat the ingredients together in a bowl until creamy. Using a spatula, spread a thin layer of the mixture on the sides of a 9-inch nonstick springform cake pan. Spread the rest on the bottom. Chill at least 20 minutes. Preheat oven to 325 degrees F.

Filling
Beat the cream cheese, egg yolks, and the sugar in a bowl until smooth, then beat in flour and coconut milk. Beat the egg whites until fairly stiff, then beat in lemon juice, a little at a time. Beat in the remaining sugar a spoonful at a time. Fold this into the cheese mixture and transfer to the prepared pan. Bake until lightly golden, about 35 minutes. Switch off the oven and let the cheesecake cool in it for 10 minutes before removing. Let cool completely.

Strawberry Coulis
Put the strawberries in a blender or food processor and puree until smooth. Sweeten and add lemon juice to taste. Then pass through a fine strainer to remove seeds if desired. Unmold the cheesecake and decorate with rosettes of whipped cream, strawberry quarters, and a little toasted coconut. Serve with the strawberry coulis.

Yield: 8 to 12 servings