Outrageous Chocolate Coconut Cheesecake 🍫🥥

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! 🎄✨

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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
  • 45 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! 🎄✨

  • Author: niold.com

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