Are you ready to embark on a journey through layers of sheer indulgence? If you’re a connoisseur of all things chocolate and coconut, buckle up! Today, I’m thrilled to share a recipe that is nothing short of a masterpiece – the Outrageous Chocolate Coconut Cheesecake. This dessert is a harmonious blend of velvety cheesecake, rich brownie, and a moist chocolate cake, all wrapped up with a coconut pecan filling that will send your taste buds straight to paradise.
Ingredients Breakdown:
For the Chocolate Cake Base:
- 1/4 cup + 3 tbsp all-purpose flour
- 1/2 cup sugar
- 3 tbsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 2 tbsp vegetable oil
- 1/4 tsp vanilla extract
- 1 large egg white
- 1/4 cup hot water
Coconut Pecan Filling:
- 6 egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3/4 cup butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups chopped toasted pecans
Brownie Layer:
- 1 cup sugar
- 10 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 6 tbsp natural unsweetened cocoa
- 1/4 tsp baking powder
- 1/4 tsp salt
Coconut Chocolate Chip Cheesecake:
- 16 ounces cream cheese, room temperature
- 2/3 cup sugar
- 2 tbsp all-purpose flour
- 2/3 cup sour cream, room temperature
- 2 tsp coconut extract
- 2 large eggs, room temperature
- 1/2 cup chocolate chips
Chocolate Frosting:
- 3/4 cup butter
- 1 cup semi-sweet chocolate chips, melted
- 3 cups powdered sugar
- 4–5 tbsp heavy whipping cream
- 2 cups mini chocolate chips for decoration
Mastering the Creation:
Preparation Time: 1 hour 25 minutes
Cooking Time: 2 hours 40 minutes
Total Time: 4 hours 5 minutes
Yield: 14-16 slices
- Chocolate Cake: Begin by preheating your oven to 350°F. Grease a 9-inch springform pan. Whisk together the dry ingredients before gradually incorporating the wet ingredients, followed by hot water to achieve a smooth batter. Pour into the pan and bake for 12-15 minutes. Allow to cool.
- Coconut Pecan Filling: In a saucepan, combine egg yolks, milk, and vanilla. Stir in sugar and butter, cooking until the mixture thickens. Fold in coconut and pecans, then chill in the refrigerator.
- Brownie Layer: Line the springform pan used for the cake. Mix the dry and wet ingredients separately before combining them into a batter. Bake for 20-25 minutes.
- Cheesecake Filling: Blend cream cheese with sugar and flour, then mix in sour cream and coconut extract. Add eggs one at a time, followed by chocolate chips. Pour over the cooled brownie layer and bake in a water bath at 300°F for about 45 minutes.
- Chocolate Frosting: Whip the butter, then incorporate the melted chocolate, powdered sugar, and cream until smooth.
- Assembly: Layer the cheesecake with the coconut filling, followed by the chocolate cake, and enrobe with the chocolate frosting. Embellish with mini chocolate chips and optional frosting swirls.
- Chill: Refrigerate the cheesecake until it’s firm and set, allowing the flavors to meld beautifully.
With a staggering 1230 kcal per slice, this cheesecake is not for the faint-hearted. It’s a celebration of flavor and texture, perfect for special occasions or when you’re looking to treat yourself. The combination of chocolate and coconut is timeless, and in this recipe, it’s elevated to an art form. So, put on your apron, and let’s create something truly outrageous!Categories