Description

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

Scale

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! 🎄✨