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Chocolate Coconut Cheesecake Cake

Chocolate Coconut Cheesecake Cake

Lots of ingredients, lots of directions, totally worth it!


Preparation time
Cooking time
1h 40m
Waiting time
1d 6h


For 15 people ()


  • 2 tablespoon(s) vegetable oil
  • 1/2 cup(s) chocolate chips
  • 1/4 cup(s) plus 3 Tbls, flour
  • 1/4 teaspoon(s) salt
  • 1 cup(s) sugar
  • 6 egg yolks
  • 3 cup(s) powdered sugar
  • 1/8 teaspoon(s) baking powder
  • 2/3 cup(s) sour cream, room temerature
  • 3/4 cup(s) flour
  • 3/4 cup(s) butter cubed
  • 1/4 teaspoon(s) vanilla
  • 5 chocolate frosting
  • 1/2 cup(s) sugar
  • 16 ounce(s) cream cheese, room temperature
  • 10 tablespoon(s) butter, melted
  • 12 ounce(s) evaporated milk
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) heavy whipping cream, add 1 more if needed
  • 2 teaspoon(s) coconut extract
  • 6 tablespoon(s) unsweetened cocoa
  • 2 2/3 cup(s) shredded sweetened coconut
  • 1 lg egg white
  • 3/4 cup(s) butter, room temperature
  • 3 tablespoon(s) cocoa powder
  • 2/3 cup(s) sugar
  • 1 teaspoon(s) vanilla
  • 1 1/2 teaspoon(s) vanilla
  • 1/4 cup(s) milk
  • 2 cup(s) mini chocolate chips
  • 2 lg eggs, room temperature
  • 1/4 teaspoon(s) baking powder
  • 1 1/4 cup(s) chopped pecans
  • 1/4 cup(s) hot water
  • 1 cup(s) semi sweet chicolate chips, melted
  • 1/2 teaspoon(s) baking soda
  • 2 tablespoon(s) flour
  • 2 eggs
  • 1 1/2 cup(s) sugar

Chocolate Coconut Cheesecake Cake Directions

  1. Read this first!!!
  2. I tried dividing the ingredients into catagories but this stupid program won't publish it correctly, so have patience when figuring out ingredients
  3. Chocolate cake
  4. Preheat oven to 350, Line a 9 inch springform pan with parchemnt paper in the bottom and grease the sides
  5. In a medium sized bowl, combine the 1/4 C+ 3 Tbls flour, 1/2 C sugar, 3 Tbls cocoa, 1/2 tsp baking soda, 1/8 tsp baking powder, 1/4 tsp salt, whisk together well
  6. In another bowl add 1/4 C milk, 2 Tbls oil, 1/4 Tsp vanilla, 1 egg white. Whisk together till well combined
  7. Add the 1/4 C hot water and whisk again, batter will be thin
  8. Pour batter into springform and bake for 12-15 min or until toothpick comes out clean
  9. Remove cake from pan and set aside on rack to cool
  11. Chocolate Pecan Filling
  12. In a large saucepan, combine 6 egg yolks, 12 oz evaporated milk milk and 1 1/2 tsp vanilla and whisk until well combined
  13. Add 1 1/2 Csugar and 3/4 C butter and cook on meduim heat for 12-15 min, or until thickened and almost pudding like and golden brown, make sure to stir constantly
  14. Remove from heat and stir in coconut and pecans
  15. Set in fridge to cool completely
  17. Brownie
  18. Preheat oven to 350, line a 9 inch springform pan and grease sides just like you did for the cake
  19. In a meduim size bowl combine 3/4 C flour, 6 Tbls cocoa, 1/4 tsp baking powder and 1/4 tsp salt, set aside
  20. In another meduim bowl, combine 10 Tbls melted butter, 1 C sugar and 1 tsp vanilla
  21. Add the eggs and mix until well combined
  22. Add dry ingredients to the egg mixture and mix until well combined
  23. Pour batter into pan and spread evenly
  24. Bake for 20-25 min or until toothpick comes out clean
  26. Cheesecake filling
  27. In a large mixer bowl, mix the cream cheese, 2/3 C sugar and 2 Tbls flour until well combined, use low speed, scrape down the sides of the bowl
  28. add the sour cream and coconut extract, mixing on low speed until well combined
  29. add 2 eggs one at a time, beating slowly and scraping the sides of the bowl after each addition
  30. stir in the chocolate chips
  33. When the brownie is done baking, reduce the oven temp to 300. Remove brownie from the oven and top with about 1/3 of the coconut pecan topping then pour the cheesecake batter evenly over the topping
  34. wrap the outside of the pan with tin foil then place the springform pan inside another larger pan. fill the outside pan with enough warm wter to go about halfway up the sides of the pan. Do not let the water go over the foil
  35. Bake the cheesecake for 45 min, the center should be set, but still jiggly
  36. Turn off the oven and leave the door closed for 30 min.
  37. Crack the door of the oven for another 30 min
  38. Remove the cheesecake from the oven and wter bath and refrigerate until firm, 5-6 hours or over night. When it is completely cool, remove from pan
  40. Frosting
  41. Beat the 3/4 C room temp butter until smotth
  42. Add 1 C melted chocolate chips and mix until smooth and well combines
  43. slowly add 3 Cpowdered sugar, mixing until smooth and well combined
  44. Add 4-5 Tbls of cream as needed to get the right consistency to frost
  46. Assembly
  47. Place the cooled and firm brownie cheesecake onto a serving plate and top with another 1/3 of the coconut pecan filling and spread into an even layer
  48. Add the chocolate cake layer to the top of the cake
  49. Frost the sides of the cake with chocolate frosting, then press mini chocolate chips into the frosting
  50. Pipie swirls of the remaining frosting around the edge of the cake and add the remaining coconut pecan filling to the top/center of the cake
  51. Refrigerate until ready to serve!

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