The Uncomplicated Coconut Souffle

This has been in my recipe binder for many years and can be made up to 2 1/2 hours before you plan to serve it.It's a delectable blender souffle that can't fail! Notes at the end tell how to convert it into a chocolate souffle. Originally clipped from a magazine.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 5 cups

Ingredients

• 6  eggs
• 1⁄3 cup  whipping cream (heavy)
• 1⁄4 cup sugar
• 1  tablespoon  grated orange zest
• 1 (8 ounce) package cream cheese, room temperature
• 1 (3 ounce) package cream cheese, room temperature
• 1 1⁄3 cups flaked coconut

Directions

1. Mix eggs, cream, sugar and zest in an electric blender.
2. Cut cream cheese into pieces and add to container with coconut.
3. Blend at high speed for 10 seconds.
4. Pour into a buttered 1 quart casserole or souffle dish.
5. Bake in a preheated 375 degree oven for 50 minutes.
6. Blended mixture can be refrigerated up to 2 1/2 hours before baking; increase baking time to 1 hour.
7. * To make a hot chocolate souffle, prepare as directed above, eliminating the orange zest and substituting 1 4 oz. package of German sweet chocolate,melted, for the coconut.