Bring ultimate indulgence to your holiday celebrations with this decadent Chocolate Coconut Cheesecake. Layered with rich chocolate cake, gooey coconut pecan filling, fudgy brownie, and luscious coconut cheesecake, it’s a dessert masterpiece sure to steal the spotlight.
Ingredients:
Chocolate Cake:
- ¼ cup + 3 tbsp all-purpose flour
- ½ cup sugar
- 3 tbsp natural unsweetened cocoa powder
- ½ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 2 tbsp vegetable oil
- ¼ tsp vanilla extract
- 1 large egg white
- ¼ cup hot water
Coconut Pecan Filling:
- 6 egg yolks
- 12 oz can evaporated milk
- 1½ tsp vanilla extract
- 1½ cups sugar
- ¾ cup butter, cubed
- 2⅔ cups sweetened shredded coconut
- 1¼ cups chopped toasted pecans
Brownie:
- 1 cup sugar
- 10 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 eggs
- ¾ cup all-purpose flour
- 6 tbsp natural unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
Coconut Chocolate Chip Cheesecake:
- 16 oz cream cheese, room temperature
- ⅔ cup sugar
- 2 tbsp all-purpose flour
- ⅔ cup sour cream, room temperature
- 2 tsp coconut extract
- 2 large eggs, room temperature
- ½ cup chocolate chips
Chocolate Frosting:
- ¾ cup butter
- 1 cup semi-sweet chocolate chips, melted
- 3 cups powdered sugar
- 4–5 tbsp heavy whipping cream
- 2 cups mini chocolate chips
Directions:
1. Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Combine dry ingredients in one bowl and wet ingredients in another. Mix together, then add hot water to thin.
- Pour into the pan and bake for 12-15 minutes. Cool completely.
2. Coconut Pecan Filling:
- In a saucepan, whisk together egg yolks, evaporated milk, and vanilla.
- Add sugar and butter, cooking over medium heat until thickened. Stir in coconut and pecans. Refrigerate to cool.
3. Brownie Layer:
- Prepare the same pan by lining it with parchment. Mix wet and dry ingredients separately, then combine.
- Bake for 20-25 minutes at 350°F. Let cool completely.
4. Cheesecake Layer:
- Beat cream cheese, sugar, and flour until smooth. Add sour cream, coconut extract, and eggs one at a time. Fold in chocolate chips.
- Pour over the cooled brownie layer and bake in a water bath at 300°F (150°C) for 45 minutes. Let cool.
5. Chocolate Frosting:
- Beat butter, then add melted chocolate, powdered sugar, and heavy cream until smooth and fluffy.
6. Assemble the Cake:
- Layer the cheesecake with the cooled coconut pecan filling, chocolate cake, and frosting.
- Decorate with mini chocolate chips and frosting swirls. Refrigerate until firm before slicing.
Prep Time: 1 hour 25 minutes
Cooking Time: 2 hours 40 minutes
Total Time: 4 hours 5 minutes
Yield: 14-16 slices
Calories: ~1230 kcal per slice
This show-stopping dessert is a must for chocolate and coconut lovers. Perfect for special occasions or to make your holiday table unforgettable! 🎄✨
Bring ultimate indulgence to your holiday celebrations with this decadent Chocolate Coconut Cheesecake. Layered with rich chocolate cake, gooey coconut pecan filling, fudgy brownie, and luscious coconut cheesecake, it’s a dessert masterpiece sure to steal the spotlight.
Ingredients
Chocolate Cake:
- ¼ cup + 3 tbsp all-purpose flour
- ½ cup sugar
- 3 tbsp natural unsweetened cocoa powder
- ½ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 2 tbsp vegetable oil
- ¼ tsp vanilla extract
- 1 large egg white
- ¼ cup hot water
Coconut Pecan Filling:
- 6 egg yolks
- 12 oz can evaporated milk
- 1½ tsp vanilla extract
- 1½ cups sugar
- ¾ cup butter, cubed
- 2⅔ cups sweetened shredded coconut
- 1¼ cups chopped toasted pecans
Brownie:
- 1 cup sugar
- 10 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 eggs
- ¾ cup all-purpose flour
- 6 tbsp natural unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
Coconut Chocolate Chip Cheesecake:
- 16 oz cream cheese, room temperature
- ⅔ cup sugar
- 2 tbsp all-purpose flour
- ⅔ cup sour cream, room temperature
- 2 tsp coconut extract
- 2 large eggs, room temperature
- ½ cup chocolate chips
Chocolate Frosting:
- ¾ 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
1. Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Combine dry ingredients in one bowl and wet ingredients in another. Mix together, then add hot water to thin.
- Pour into the pan and bake for 12-15 minutes. Cool completely.
2. Coconut Pecan Filling:
- In a saucepan, whisk together egg yolks, evaporated milk, and vanilla.
- Add sugar and butter, cooking over medium heat until thickened. Stir in coconut and pecans. Refrigerate to cool.
3. Brownie Layer:
- Prepare the same pan by lining it with parchment. Mix wet and dry ingredients separately, then combine.
- Bake for 20-25 minutes at 350°F. Let cool completely.
4. Cheesecake Layer:
- Beat cream cheese, sugar, and flour until smooth. Add sour cream, coconut extract, and eggs one at a time. Fold in chocolate chips.
- Pour over the cooled brownie layer and bake in a water bath at 300°F (150°C) for 45 minutes. Let cool.
5. Chocolate Frosting:
- Beat butter, then add melted chocolate, powdered sugar, and heavy cream until smooth and fluffy.
6. Assemble the Cake:
- Layer the cheesecake with the cooled coconut pecan filling, chocolate cake, and frosting.
- Decorate with mini chocolate chips and frosting swirls. Refrigerate until firm before slicing.
Prep Time: 1 hour 25 minutes
Cooking Time: 2 hours 40 minutes
Total Time: 4 hours 5 minutes
Yield: 14-16 slices
Calories: ~1230 kcal per slice
Notes
This show-stopping dessert is a must for chocolate and coconut lovers. Perfect for special occasions or to make your holiday table unforgettable! 🎄✨