Chocolate Coconut Cheesecake

Updated: Aug 22

This chocolate coconut cheesecake recipe takes it to another level! It is made with a creamy New York style cheesecake layer with a toasted pecans and coconut filling and a soft chocolate cake. The whole cake is decorated with the most delicious brown sugar chocolate buttercream and mini chocolate chips. If you want to surprise your loved ones with a simple but genius dessert, make this recipe!!!

If you cannot decide between Chocolate cake and cheesecake - get it both!

How to get a the cheesecake and the chocolate cake same sized?


First of all, use a spring form pan for both layers if you have. I wanted the cakes to have an 8-inch diameter and my springform pan is 9-inch wide, so I had to use my regular cake pan. If you are ok with some extra preparing steps and a difficult releasing of the cake you can try the same. I greased the pan with butter and cut two long stripes of parchment paper that are almost double the size of the pan. Fold the stripes in a cross inside the pan and place a parchment round on the bottom of the pan. If you want to be very secure that the cake will release easily after baking cover the baking pan all around its side with parchment paper.

Read here about the origin of the name German Chocolate cake

Fill the graham cracker crumbs in the baking pan and press it to form a crust. Bake it and after the crust is cooled check if the parchment paper is still attached to the baking pan and if not add some more butter to make it stick. Then fill in the cheesecake and bake it in a water bath. After it has baked cut with a knife around the edges of the cake to release the cake from the baking pan. This is an important step to prevent the cake from cracking while cooling. When the cake has cooled for at least 4 hours in the fridge it is ready to be released from the baking pan. Cut with a knife all around the edges all the way to the cookie crust. Then carefully try to lift it with the two parchment paper stripes. If it does not work use a plate and cover the cake pan. Flip the cake pan upside down and carefully shake it a bit to help releasing the cake. I actually had to do that since 3 of my parchment paper stripes teared while trying to release the cake and it came out beautifully. All in all, I would recommend to use a springform pan, just because it is easier to release the cake.


Chocolate Coconut Cheesecake

Ingredients:

3/4 cup (150 g) sugar

1 cup (120 g) flour

1/4 cup & 2 tbsp (38 g) dark cocoa powder

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup (125 ml) butter milk

1/4 cup (63 ml) vegetable oil

1 tsp vanilla

1/2 cup (125 ml) coffee, hot



For the Pecan-Coconut Filling:

1 cup (250 ml) evaporated milk

3 egg yolks

1/2 cup (100 g) sugar

1/2 cup (100 g) brown sugar

1/2 cup (57 g) butter

1 tsp vanilla

1 cup (125 g) chopped pecans, toasted

1 1/2 cups (100 g) coconut flakes, toasted


For the cheesecake layer:

16 oz (454 g) cream cheese, softened at room temperature