Oh, my dear friends, whether you are planning a delightful dinner party or simply wish to indulge your sweet tooth, there is nothing quite like the taste of an Outrageous Chocolate Coconut Cheesecake. This masterpiece combines rich chocolate, luscious coconut, and a hint of pecans, creating a flavor sensation that dances on your palate. It is not merely a dessert; it is an experience that brings joy and comfort to the heart and soul.
Imagine serving this decadent treat at your next gathering. As your guests take their first bite, their eyes will widen with delight, and you can be sure they will be begging for seconds. The layers of chocolate and coconut blend beautifully while the creamy cheesecake filling adds an exquisite touch. This is exactly why you must make this recipe—because a slice of happiness awaits!
Moreover, this cheesecake is perfect for celebrations. Birthdays, holidays, or simply a weekend treat—it fits perfectly into any occasion. The combination of flavors is so rich, yet balanced, making it a memorable dessert that is truly unforgettable. So roll up your sleeves, gather your ingredients, and let’s make this incredible creation!
How to Make Outrageous Chocolate Coconut Cheesecake
Ingredients:
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
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
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
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
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
Directions:
Preheat your oven to 350°F. Line and grease a 9-inch springform pan.
For the Chocolate Cake, mix the dry ingredients in a large bowl. In another bowl, mix the wet ingredients. Combine the two mixtures, then add hot water to thin the batter. Bake for 12-15 minutes and let it cool.
Next, for the Coconut Pecan Filling, whisk together the egg yolks, evaporated milk, and vanilla. Then add sugar and cubed butter, cooking until thickened. Stir in coconut and pecans, and cool this concoction in the refrigerator.
For the Brownie layer, line the same pan. Combine the dry and wet ingredients separately, mix them together, and bake for 20-25 minutes.
In a bowl for the Cheesecake Filling, blend cream cheese, sugar, and flour. Add sour cream, coconut extract, and eggs, then stir in chocolate chips. Pour this over the brownie layer and bake in a water bath at 300°F for 45 minutes.
For the Frosting, beat butter until light, then add melted chocolate, powdered sugar, and heavy whipping cream.
Finally, to assemble your masterpiece, layer the cheesecake with coconut filling, chocolate cake, and frosting. Decorate with mini chocolate chips and swirls of frosting. Refrigerate until firm and enjoy the anticipation!
How to Serve Outrageous Chocolate Coconut Cheesecake
When it comes to serving this heavenly cheesecake, presentation is key. Carefully slice the cheesecake into square pieces to showcase the beautiful layers of chocolate, coconut, and nuts. A sprinkle of mini chocolate chips on top can add a lovely finishing touch and make it even more enticing.
For an extra touch of flavor, consider serving each slice with a dollop of whipped cream or a drizzle of chocolate sauce. The creamy texture of the cheesecake, combined with the lightness of the whipped cream, creates a delightful contrast that elevates your dessert experience.
Whether serving to friends or family, allow your guests to revel in each bite, savoring the rich chocolate and sweet coconut delight. Each slice promises an explosion of fabulous flavors that will surely have everyone raving about your baking prowess!
Additional Tips
Make Ahead: This cheesecake can be made in advance. It keeps beautifully in the refrigerator for up to three days, enhancing the flavors as it sits.
Flavor Variations: Feel free to experiment with different types of chocolate or nuts based on your preferences or what’s available.
Serving Temperature: Let the cheesecake come to room temperature for 30 minutes before serving for the best texture and flavor.
Nutrition Facts
Each slice of this Outrageous Chocolate Coconut Cheesecake contains approximately 1,230 calories. If you are counting, consider serving smaller portions for a more manageable indulgence!
FAQ Section
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it might alter the creaminess of the cheesecake slightly.
How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid. It will set further as it cools.
Can I freeze the cheesecake?
Absolutely! Wrap slices tightly in plastic wrap and store them in an airtight container in the freezer for up to three months. Just thaw in the refrigerator before serving.
Now, with your apron on and your ingredients ready, create your very own Outrageous Chocolate Coconut Cheesecake! Happy baking!
Print Outrageous Chocolate Coconut Cheesecake
Ingredients
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
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
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
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
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
Instructions
Preheat your oven to 350°F. Line and grease a 9-inch springform pan.
For the Chocolate Cake, mix the dry ingredients in a large bowl. In another bowl, mix the wet ingredients. Combine the two mixtures, then add hot water to thin the batter. Bake for 12-15 minutes and let it cool.
Next, for the Coconut Pecan Filling, whisk together the egg yolks, evaporated milk, and vanilla. Then add sugar and cubed butter, cooking until thickened. Stir in coconut and pecans, and cool this concoction in the refrigerator.
For the Brownie layer, line the same pan. Combine the dry and wet ingredients separately, mix them together, and bake for 20-25 minutes.
In a bowl for the Cheesecake Filling, blend cream cheese, sugar, and flour. Add sour cream, coconut extract, and eggs, then stir in chocolate chips. Pour this over the brownie layer and bake in a water bath at 300°F for 45 minutes.
For the Frosting, beat butter until light, then add melted chocolate, powdered sugar, and heavy whipping cream.
Finally, to assemble your masterpiece, layer the cheesecake with coconut filling, chocolate cake, and frosting. Decorate with mini chocolate chips and swirls of frosting. Refrigerate until firm and enjoy the anticipation!
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