Outrageous Chocolate Coconut Cheesecake

This outrageous chocolate coconut cheesecake is the dessert you bring when you want to impress absolutely everyone. With layers of brownie, coconut chocolate chip cheesecake, chocolate cake, and coconut pecan topping, it delivers a knockout punch of flavor in every bite. Perfect for birthdays and celebrations, it is decadent and absolutely unforgettable.

Every time I make this for a party, people cannot stop asking for the recipe. My family now demands it for every big celebration and it always disappears in minutes.

Ingredients

• All purpose flour: gives structure to the cake and brownies use a fresh bag for best results
• Natural unsweetened cocoa powder: brings deep chocolate flavor choose a high quality brand for richness
• White sugar: sweetens every layer I like to use superfine for smoother batters
• Baking powder and baking soda: provide lift to the cake layers check these are fresh for best rise
• Milk: adds moisture choose whole milk for extra richness
• Vegetable oil: keeps the cake tender
• Vanilla extract: enhances all the chocolate flavors use pure extract for aroma
• Eggs and egg whites: bind and enrich select large eggs at room temperature
• Butter: creates a tender crumb and creamy filling
• Evaporated milk: gives a custardy base for the coconut pecan layer
• Sweetened shredded coconut: supplies chewy texture use moist and fresh shreds for best chew
• Pecans toasted and chopped: offer crunchy contrast toast lightly for maximum flavor
• Unsalted butter: used for brownies and frosting choose quality for flavor
• Sour cream: in the cheesecake makes it extra creamy select full fat for richness
• Coconut extract: amplifies coconut flavor look for clear extract to keep cheesecake color light
• Chocolate chips and mini chocolate chips: create gooey bites and a crisp cake edge use semi sweet or bittersweet for depth
• Powdered sugar: sweetens the frosting sift before using for smooth mixing
• Heavy whipping cream: gives a light fluffy finish to the frosting

Step-by-Step Instructions

Prepare the Chocolate Cake:

Combine all dry ingredients in a bowl whisk for even mixing. In a second bowl mix all wet ingredients. Slowly whisk the dry mixture into the wet then add hot water and mix until the batter is thin and smooth. Bake in a springform pan until just set. Cool completely before layering.

Create the Coconut Pecan Filling:

In a saucepan whisk together egg yolks milk and vanilla. Add sugar and butter cubes. Cook over medium heat stirring constantly until the mixture thickens and turns golden and pudding like. Stir in coconut and toasted pecans. Chill until fully cooled and easy to handle.

Make the Brownie Layer:

Mix flour cocoa powder baking powder and salt in a bowl for the dry base. In another bowl blend melted butter with sugar and vanilla then beat in eggs. Fold in dry ingredients until just combined. Bake in the same springform pan for a dense fudgy base.

Build the Cheesecake Layer:

Beat cream cheese sugar and flour with a stand mixer until creamy but do not overmix. Mix in sour cream and coconut extract then beat in eggs one at a time scraping the bowl frequently. Gently fold in chocolate chips. Pour the batter over baked brownie topped with coconut pecan filling.

Bake the Cheesecake:

Wrap the springform pan in foil then place it in a larger pan filled partway with warm water to prevent cracking. Bake at a low temperature until the center is almost set but still a bit jiggly. Cool gradually in the oven then on the counter before chilling completely in the fridge.

Prepare the Chocolate Frosting:

Beat softened butter until fluffy. Mix in melted chocolate until smooth. Add sifted powdered sugar gradually mixing well. Drizzle in heavy cream to create a rich creamy frosting that spreads easily.

Assemble the Cake:

Layer the cooled brownie cheesecake on a plate then spread coconut pecan filling over the top. Add the chocolate cake layer and surround the sides with chocolate frosting pressing mini chocolate chips along the edge. Pipe frosting swirls around the top edge and heap the rest of the filling in the center. Chill until ready to serve.

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Storage Tips

Keep the assembled cake in the refrigerator covered tightly If you have leftovers cut them into slices wrap individually and freeze They thaw beautifully and taste just as good chilled as they do fresh

Ingredient Substitutions

If you cannot find coconut extract use a few extra tablespoons of sweetened coconut in the cheesecake for flavor Almond extract works in a pinch If you need to skip pecans for allergies try toasted walnuts or even roasted sunflower seeds for some crunch

Serving Suggestions

Serve this cake chilled right out of the fridge as the layers are stable and slice neatly A dollop of whipped cream and a few extra chocolate chips on the plate make it feel even more special It pairs perfectly with strong coffee

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Cultural Context

This recipe pulls inspiration from classic southern coconut cake and German chocolate cake which features that gooey coconut pecan filling Layered cheesecakes like this became especially popular for potlucks and birthdays in American family kitchens where more is always better

Recipe FAQs

→ How are the layers assembled for this dessert?

Begin with a brownie base, top with coconut pecan filling, add cheesecake, chill, then finish with chocolate cake and frosting.

→ What makes the coconut pecan filling special?

It’s thickened on the stove with egg yolks, evaporated milk, toasted pecans, and plenty of sweetened coconut for richness and texture.

→ How do you achieve a creamy cheesecake texture?

Use room temperature cream cheese and eggs, blend gently, and cool slowly to prevent cracks and achieve smoothness.

→ Can this dessert be made ahead?

Yes, it’s best when chilled for several hours or overnight, making it great for prepping in advance for events.

→ What’s the best way to decorate the cake?

Frost the sides with chocolate buttercream, add mini chocolate chips, pipe swirls, and finish with extra coconut pecan filling on top.

→ Is there a way to enhance the coconut flavor?

Try adding a bit of coconut extract to the cheesecake layer or sprinkling toasted coconut flakes for extra aroma and flavor.