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['A side view of a decadent chocolate coconut cheesecake with a glossy chocolate topping and shredded coconut garnish.', 'Close-up of a rich chocolate coconut cheesecake displaying layers of creamy filling and a decorative chocolate drizzle.', 'A luscious chocolate coconut cheesecake showcasing a thick crust and a generous sprinkle of coconut flakes on top.', 'Side angle of a juicy chocolate coconut cheesecake, revealing its moist texture and rich chocolate flavor.']
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Outrageous Chocolate Coconut Cheesecake

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 pieces
Calories 650
A decadent layered cheesecake combining rich chocolate, toasted coconut, and pecans for an indulgent dessert experience.

Ingredients

Cake Batter

  • 1/4 cup + 3 tbsp cup all purpose flour
  • 1/2 cup sugar
  • 3 tbsp natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 2 tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white egg white
  • 1/4 cup hot water
  • 6 egg yolks egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla
  • 1 1/2 cups sugar

Filling & Topping

  • 3/4 cup butter, cubed
  • 2 2/3 cups sweetened shredded coconut
  • 1 1/4 cups chopped toasted pecans
  • 1 cup sugar
  • 10 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 eggs eggs
  • 3/4 cup all purpose flour
  • 6 tbsp natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 16 oz cream cheese, room temperature
  • 2/3 cup sugar
  • 2 tbsp all purpose flour
  • 2/3 cup sour cream
  • 2 tsp coconut extract
  • 2 large eggs, room temperature
  • 1/2 cup chocolate chips
  • 3/4 cup butter
  • 1 cup semi sweet chocolate chips, melted
  • 3 cups powdered sugar
  • 4-5 tbsp heavy whipping cream
  • 2 cups mini chocolate chips

Instructions 

  • Preheat oven to 350°F (176°C). Prepare the cake batter and bake for 12-15 minutes. Cool on a rack.
  • Make the coconut pecan filling by cooking egg yolks, milk, vanilla, sugar, and butter until thickened. Stir in coconut and pecans, then chill.
  • Prepare the brownie layer by mixing dry ingredients, then combining with butter, sugar, eggs, and spreading in a pan. Bake for 20-25 minutes.
  • Make the cheesecake filling by mixing cream cheese, sugar, flour, sour cream, coconut extract, eggs, and chocolate chips. Pour over cooled brownie layer and bake in water bath for 45 minutes. Cool and refrigerate.
  • Prepare the frosting by mixing butter, melted chocolate, powdered sugar, and cream. Assemble the cake with layers, frosting, and topping. Chill before serving.

Notes

For best results, refrigerate the cake at least 4 hours before serving to allow flavors to meld.
Calories: 650kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, coconut