Outrageous Chocolate Coconut Cheesecake

Outrageous Chocolate Coconut Cheesecake

Written by on in Desserts for Every Occasion

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When you think of pure dessert indulgence, this Outrageous Chocolate Coconut Cheesecake is the ultimate showstopper. Combining layers of rich brownie, creamy coconut-infused cheesecake, fudgy chocolate cake, and that signature coconut-pecan filling, it’s a dessert masterpiece worthy of any special occasion. Every bite is a luxurious balance of textures — soft, crunchy, smooth, and utterly decadent.

This cheesecake brings together the best elements of a German Chocolate Cake and a classic New York-style cheesecake, layered to perfection and finished with silky chocolate frosting and a mountain of mini chocolate chips. It’s ideal for holidays, birthdays, or whenever you want to impress your guests with a dessert that looks like it came straight from a bakery.

If you love rich chocolate desserts, layered cheesecakes, and coconut pecan flavors, this recipe is for you. Prepare for compliments because this is the kind of dessert that makes everyone stop mid-bite.

Why You’ll Love This Recipe

  • Layered luxury: Combines chocolate cake, brownie, cheesecake, and coconut-pecan filling in one dessert.
  • Bakery-quality results: Impress your guests with a professional-looking cake made right at home.
  • Perfect for special occasions: Ideal for holidays, birthdays, or celebrations.
  • Texture heaven: Creamy, fudgy, crunchy, and smooth in every slice.
  • Make-ahead friendly: Best served chilled, making it perfect for prep in advance.
  • Customizable layers: Adjust chocolate intensity or sweetness to suit your taste.

This is the ultimate family celebration dessert — a true showpiece that proves homemade can be just as spectacular as anything from a high-end bakery.

Ingredient Breakdown

Chocolate Cake Layer

  • All-purpose flour: Provides structure and keeps the cake tender.
  • Cocoa powder: Adds rich chocolate flavor — opt for high-quality unsweetened cocoa for depth.
  • Baking soda & baking powder: Ensure the cake rises perfectly.
  • Whole milk: Adds moisture and richness.
  • Vegetable oil: Keeps the cake soft and tender.
  • Vanilla extract: Enhances chocolate flavor with a warm, aromatic note.
  • Hot water: Helps the cocoa bloom, intensifying the flavor.

Coconut Pecan Filling

  • Egg yolks & evaporated milk: Form a creamy custard base for that signature German chocolate flavor.
  • Butter: Adds richness and a velvety texture.
  • Shredded coconut: Sweet, chewy texture that balances the chocolate layers.
  • Toasted pecans: Add nutty crunch and aroma.

Brownie Layer

  • Melted butter & sugar: Create a dense, fudgy texture that holds up well under the cheesecake.
  • Cocoa powder: Deepens the chocolate flavor.
  • Eggs: Bind the batter and add richness.
  • Vanilla extract: Enhances sweetness naturally.

Coconut Chocolate Chip Cheesecake

  • Cream cheese: The creamy base of the cheesecake layer — full-fat for best texture.
  • Sour cream: Adds a slight tang that balances sweetness.
  • Coconut extract: Brings out that tropical flavor in the cheesecake filling.
  • Chocolate chips: Provide bursts of melty chocolate throughout.

Chocolate Frosting

  • Butter: Creates a creamy, rich base.
  • Melted chocolate chips: Intensify the chocolate flavor.
  • Powdered sugar: Sweetens and thickens the frosting.
  • Heavy cream: Adds smoothness and spreadable texture.
  • Mini chocolate chips: Finish the cake with a delightful crunch and visual flair.

Every ingredient in this cheesecake is carefully chosen to create layers that balance richness, texture, and sweetness perfectly.

Pro Tips

  • Room temperature ingredients: This ensures smooth, lump-free batters and even baking.
  • Use a water bath: Prevents cracks and keeps the cheesecake layer creamy.
  • Cool gradually: Let the cheesecake rest in the oven after baking to avoid collapsing.
  • Toast your pecans: Brings out a deeper nutty aroma and crunch.
  • Chill overnight: Allows flavors to meld and texture to set for clean, perfect slices.

These baking tips guarantee your cheesecake layers bake beautifully and hold together like a professional pastry.

Ingredient Swaps or Variations

  • Nut-free version: Omit pecans and double the coconut for a chewy, nut-free option.
  • Dark chocolate twist: Swap semisweet chocolate for 70% dark chocolate for a bolder flavor.
  • Gluten-free version: Use a gluten-free flour blend for all layers.
  • White chocolate cheesecake: Substitute white chocolate chips for a lighter, sweeter flavor.
  • Mini cheesecakes: Bake individual portions in muffin tins for party-friendly servings.

These creative variations let you enjoy the Outrageous Chocolate Coconut Cheesecake in multiple ways — perfect for accommodating dietary preferences or adding your own flair.

Serving Suggestions

This decadent dessert deserves an equally thoughtful presentation. Try these pairings to complete the experience:

  • Fresh whipped cream: Adds a light, airy contrast to the dense layers.
  • Espresso or coffee: Complements the rich chocolate and coconut flavors.
  • Vanilla ice cream: Melts beautifully against the warm flavors of the cake.
  • Toasted coconut garnish: Sprinkle extra on top for a tropical touch.
  • Chocolate drizzle: Finish with a glossy ganache for visual drama.

Perfect for holiday gatherings, special celebrations, or romantic dinners, this cake transforms any occasion into a dessert lover’s dream.

Make Ahead + Storage Tips

Make Ahead: This cake is best made a day ahead so it can chill and set properly. Assemble fully, then refrigerate overnight.

Storage: Keep covered in the refrigerator for up to 5 days. The flavors deepen over time, making it even better the next day.

Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Tip: Serve chilled straight from the fridge or let rest 10 minutes at room temperature for a creamier texture.

These make-ahead and storage ideas make it easy to plan your dessert in advance without sacrificing quality or flavor.

Cultural or Historical Notes

This extravagant cheesecake draws inspiration from the classic German Chocolate Cake, which actually originated in the United States. Named after Samuel German — the creator of Baker’s German’s Sweet Chocolate — this dessert became famous for its caramel-like coconut-pecan filling. Here, that same nostalgic flavor is reimagined into a luxurious cheesecake hybrid, combining American baking traditions with modern decadence.

It’s a fusion of comfort and indulgence — a dessert that bridges history and artistry in every bite.

Frequently Asked Questions (FAQ)

Can I make this cheesecake ahead of time?
Yes! This recipe is perfect for prepping a day before serving. In fact, chilling overnight improves flavor and texture.

How do I prevent my cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and allow gradual cooling in the oven.

Can I skip the brownie or cake layer?
Absolutely. You can simplify the recipe by keeping just the cheesecake and coconut filling for a quicker version.

Can I make it gluten-free?
Yes. Substitute a gluten-free all-purpose blend for each flour portion and ensure your chocolate is gluten-free certified.

How long does it last in the fridge?
Up to 5 days if properly covered. For longer storage, freeze slices individually.

Outrageous Chocolate Coconut Cheesecake
Sarah namedy

Outrageous Chocolate Coconut Cheesecake

An indulgent, multi-layered dessert masterpiece featuring moist chocolate cake, rich coconut-pecan filling, fudgy brownie, creamy coconut cheesecake, and silky chocolate frosting — the ultimate celebration of chocolate and coconut bliss.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 56 g all-purpose flour (for chocolate cake)
  • 104 g granulated sugar (for chocolate cake)
  • 21 g natural unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.125 tsp baking powder
  • 0.25 tsp salt
  • 60 ml whole milk
  • 30 ml vegetable oil
  • 0.25 tsp vanilla extract (for cake)
  • 1 large egg white
  • 60 ml hot water
  • 6 large egg yolks (for coconut filling)
  • 354 ml evaporated milk
  • 1.5 tsp vanilla extract (for filling)
  • 310 g granulated sugar (for filling)
  • 168 g unsalted butter, cubed
  • 227 g sweetened shredded coconut
  • 1.25 cups chopped toasted pecans
  • 207 g granulated sugar (for brownie)
  • 140 g unsalted butter, melted
  • 1 tsp vanilla extract (for brownie)
  • 2 large eggs (for brownie)
  • 98 g all-purpose flour (for brownie)
  • 43 g natural unsweetened cocoa powder (for brownie)
  • 0.25 tsp baking powder (for brownie)
  • 0.25 tsp salt (for brownie)
  • 452 g cream cheese, room temperature
  • 138 g granulated sugar (for cheesecake)
  • 16 g all-purpose flour (for cheesecake)
  • 153 g sour cream, room temperature
  • 2 tsp coconut extract
  • 2 large eggs, room temperature
  • 86 g chocolate chips
  • 168 g unsalted butter (for frosting)
  • 169 g semisweet chocolate chips, melted
  • 345 g powdered sugar
  • 60–75 ml heavy whipping cream
  • 340 g mini chocolate chips (for decoration)

Equipment

  • 23 cm springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • Spatula
  • Whisk
  • baking rack
  • Oven

Method
 

  1. Preheat oven to 176°C. Line a 23 cm springform pan with parchment paper and grease the sides.
  2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine milk, oil, vanilla, and egg white. Blend wet and dry mixtures, then add hot water. Pour into pan and bake 12–15 minutes. Cool on rack.
  3. In a saucepan, whisk egg yolks, evaporated milk, vanilla, sugar, and butter. Cook over medium heat for 12–15 minutes, stirring constantly, until thick and golden. Remove from heat and stir in coconut and pecans. Chill until cooled.
  4. Preheat oven again to 176°C. Line the same springform pan. Combine flour, cocoa, baking powder, and salt for the brownie. In another bowl, mix butter, sugar, vanilla, and eggs. Add dry mixture and mix until smooth. Bake 20–25 minutes; cool slightly.
  5. Beat cream cheese, sugar, and flour on low until smooth. Mix in sour cream and coconut extract, then eggs one at a time. Fold in chocolate chips. Spread one-third of coconut filling over brownie, pour cheesecake batter on top.
  6. Wrap pan with foil, place in a water bath, and bake at 148°C for 45 minutes. Let cool gradually in oven (door closed 30 min, then slightly open 30 min). Refrigerate 5–6 hours or overnight.
  7. For frosting, beat butter until creamy, mix in melted chocolate, then gradually add powdered sugar. Add cream as needed for spreadable texture.
  8. Assemble cake: place brownie-cheesecake layer on serving plate. Spread coconut pecan filling, top with chocolate cake layer. Frost sides, press mini chocolate chips into frosting, and decorate with remaining frosting and filling. Chill until ready to serve.

Notes

For best results, prepare the cheesecake and coconut filling a day ahead to allow the layers to set perfectly. Use room-temperature ingredients for smooth blending. Store covered in the refrigerator for up to 5 days or freeze slices for later indulgence.

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