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! 🎄✨

Print