Description
Whip up this outrageous chocolate coconut cheesecake for a crowd-pleasing dessert that’ll have friends begging for seconds. Rich chocolate and creamy coconut create a luxurious treat your taste buds will absolutely adore.
Ingredients
Scale
Cake Layer:
- 56 g all-purpose flour
- 104 g granulated sugar
- 21 g natural unsweetened cocoa powder
- 1 large egg white
- 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
- 60 ml hot water
Filling Layer:
- 6 egg yolks
- 310 g granulated sugar
- 354 ml evaporated milk
- 168 g unsalted butter, cubed
- 227 g sweetened shredded coconut
- 1.25 cups chopped toasted pecans
- 1.5 tsp vanilla extract
Topping Layer:
- 452 g cream cheese, room temperature
- 138 g granulated sugar
- 86 g chocolate chips
- 2 large eggs, room temperature
- 153 g sour cream, room temperature
- 16 g all-purpose flour
- 2 tsp coconut extract
- 168 g unsalted butter
- 169 g semisweet chocolate chips, melted
- 345 g powdered sugar
- 60–75 ml heavy whipping cream
- 340 g mini chocolate chips
Instructions
- Mix 56 g flour, 104 g sugar, 21 g cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk thoroughly to combine dry ingredients.
- In a separate bowl, blend 60 ml milk, 30 ml vegetable oil, vanilla extract, and egg white until smooth. Gradually incorporate dry ingredients into wet mixture.
- Pour 60 ml hot water into batter and whisk until thin. Transfer to a 23 cm greased springform pan at 176°C for 12-15 minutes.
- Prepare coconut pecan filling by whisking 6 egg yolks, 354 ml evaporated milk, and vanilla extract in a large saucepan. Add 310 g sugar and 168 g butter.
- Cook filling over medium heat for 12-15 minutes, stirring constantly until thick and golden. Remove from heat and fold in 227 g shredded coconut and 1.25 cups pecans.
- Refrigerate filling completely before using. Preheat oven to 176°C for brownie layer.
- Combine 98 g flour, 43 g cocoa powder, baking powder, and salt in a bowl. Set aside dry ingredients.
- Blend 140 g melted butter, 207 g sugar, and vanilla extract in another bowl. Add 2 eggs and mix thoroughly.
- Combine wet and dry brownie ingredients, mixing until smooth. Spread evenly in 23 cm pan and bake for 20-25 minutes.
- Beat 452 g cream cheese, 138 g sugar, and 16 g flour on low speed until smooth. Scrape bowl sides.
- Mix in 153 g sour cream and 2 tsp coconut extract on low speed. Add 2 eggs gently, one at a time.
- Fold 86 g chocolate chips into cheesecake batter. Spread one-third of cooled coconut pecan filling over brownie layer.
- Pour cheesecake batter evenly over filling. Wrap pan in foil and place in water bath.
- Bake at 148°C for 45 minutes until center is slightly jiggly. Turn off oven and let sit for 30 minutes.
- Crack oven door and let cheesecake cool for another 30 minutes. Refrigerate for 5-6 hours until firm.
- Cream 168 g softened butter. Blend in 169 g melted chocolate chips until combined.
- Gradually add 345 g powdered sugar. Incorporate 60-75 ml cream to achieve spreadable consistency.
- Assemble cake layers: brownie, coconut filling, cheesecake, chocolate cake. Frost sides with chocolate frosting.
- Press 340 g mini chocolate chips into frosting sides. Pipe frosting swirls around edges.
- Fill center with remaining coconut pecan filling. Refrigerate until serving.
Notes
- Always use room temperature ingredients to ensure smooth blending and consistent texture.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the filling.
- Create a water bath carefully to prevent water from seeping into the springform pan during baking.
- Refrigerate the cheesecake for at least 5-6 hours to allow flavors to develop and achieve the perfect set.
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 616 kcal
- Sugar: 54 g
- Sodium: 210 mg
- Fat: 44 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 125 mg