Carrot and Coconut Cheesecake Pots

This is a layered dessert pot with crumbled carrot cake that was flavoured with mixed spice and made with chunks of pineapple, desiccated coconut and raisins. It has layers of a cheesecake mix made from cream cheese and coconut cream, and is topped with toasted coconut flakes.

This was a spur of the moment decision when trying to come up with a final idea for this month's baking, and it seems that impromptu decisions are often some of the best ones. The cake is light and moist, with a slight crunch from the coconut. It is definitely a winning sponge. And, the addition of the coconut cream to the cheesecake mixture takes it from a great cake to a fantastic dessert. I could eat this every day and it would still taste just as delicious.