Go Back
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.