Outrageous Chocolate Coconut Cheesecake (Print-Friendly Version)

Rich layers of chocolate cake, gooey coconut, and creamy cheesecake deliver an unforgettable dessert.

# What You’ll Need to Make This:

→ Chocolate Cake

01 - 56 g all-purpose flour
02 - 104 g granulated sugar
03 - 21 g natural unsweetened cocoa powder
04 - 0.5 tsp baking soda
05 - 0.125 tsp baking powder
06 - 0.25 tsp salt
07 - 60 ml whole milk
08 - 30 ml vegetable oil
09 - 0.25 tsp vanilla extract
10 - 1 large egg white
11 - 60 ml hot water

→ Coconut Pecan Filling

12 - 6 egg yolks
13 - 354 ml evaporated milk
14 - 1.5 tsp vanilla extract
15 - 310 g granulated sugar
16 - 168 g unsalted butter, cubed
17 - 227 g sweetened shredded coconut
18 - 1.25 cups chopped toasted pecans

→ Brownie

19 - 207 g granulated sugar
20 - 140 g unsalted butter, melted
21 - 1 tsp vanilla extract
22 - 2 large eggs
23 - 98 g all-purpose flour
24 - 43 g natural unsweetened cocoa powder
25 - 0.25 tsp baking powder
26 - 0.25 tsp salt

→ Coconut Chocolate Chip Cheesecake

27 - 452 g cream cheese, room temperature
28 - 138 g granulated sugar
29 - 16 g all-purpose flour
30 - 153 g sour cream, room temperature
31 - 2 tsp coconut extract
32 - 2 large eggs, room temperature
33 - 86 g chocolate chips

→ Chocolate Frosting

34 - 168 g unsalted butter
35 - 169 g semisweet chocolate chips, melted
36 - 345 g powdered sugar
37 - 60-75 ml heavy whipping cream
38 - 340 g mini chocolate chips

# How to Prepare:

01 - Preheat oven to 176°C. Line a 23 cm springform pan with parchment paper and grease the sides.
02 - In a medium bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until thoroughly blended.
03 - In a separate bowl, whisk together milk, oil, vanilla extract, and egg white until well incorporated.
04 - Gradually add the dry mixture to wet ingredients and whisk till smooth. Pour in hot water and whisk; the batter will be thin.
05 - Transfer batter to prepared pan and bake for 12–15 minutes, or until a toothpick inserted comes out with a few crumbs. Let cool on a rack.
06 - In a large saucepan, whisk egg yolks, evaporated milk, and vanilla extract. Add sugar and butter. Cook over medium heat for 12–15 minutes, stirring constantly, until thick and golden.
07 - Remove mixture from heat, stir in shredded coconut and toasted pecans. Refrigerate until completely cooled.
08 - Preheat oven to 176°C. Line the same 23 cm springform pan with parchment and grease sides.
09 - In a bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
10 - In a second bowl, blend melted butter, sugar, and vanilla extract. Add in eggs, mixing thoroughly.
11 - Add dry ingredients to the wet and mix just until smooth. Spread batter evenly in the prepared pan.
12 - Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool slightly in the pan.
13 - In a large mixing bowl, blend cream cheese, sugar, and flour on low speed until smooth. Scrape bowl sides.
14 - Mix in sour cream and coconut extract on low until incorporated. Add eggs one at a time, mixing gently and scraping down after each. Fold in chocolate chips.
15 - Spread one-third of cooled coconut pecan filling over baked brownie. Pour cheesecake batter evenly on top.
16 - Wrap the pan with foil. Place inside a larger pan and fill outer pan with warm water halfway up the springform side. Bake at 148°C for 45 minutes until center is set but slightly jiggly.
17 - Turn off oven and let cheesecake sit inside with door closed for 30 minutes. Crack open oven door for another 30 minutes to cool further. Remove from oven and water bath; refrigerate until firm, at least 5–6 hours or overnight. Remove from springform once cold and set.
18 - Beat softened butter until creamy. Blend in melted chocolate until combined. Gradually add powdered sugar, mixing to a smooth frosting. Add just enough cream to achieve spreadable consistency.
19 - Place cooled brownie-cheesecake layer on a serving plate. Spread a layer of coconut pecan filling, then top with chocolate cake layer.
20 - Frost sides with chocolate frosting, pressing mini chocolate chips into frosting. Pipe swirls of remaining frosting around the edge and fill the center with remaining coconut pecan filling. Refrigerate until ready to serve.

# Extra Tips:

01 - Room temperature ingredients ensure smooth batters and even baking.
02 - Gradual cooling in the oven helps prevent surface cracking in cheesecake.

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