Chocolate Coconut Cheesecake

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Chocolate Coconut Cheesecake
My two favorites come together. What could be better?


Chocolate Cake

  • 1 box boxed dark chocolate fudge cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs


  • 1 box boxed double fudge decadent brownie mix
  • 1 egg
  • 1/3 cup water
  • 1/3 cup vegetable oil

Coconut Pecan Filling

  • 6 egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla
  • 1 1/2 cup (310g) sugar
  • 3/4 cup (168g) butter, cubed
  • 2 2/3 cups (227g) sweetened shredded coconut
  • 1 1/4 cups toasted pecans
  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cups (153g) sour cream, room tempertature
  • 2 tsp coconut extract
  • 2 large eggs, room temperature
  • 1/2 cup (86g) (13 ounce) chocolate chips

Coconut Chocolate Chip Cheesecake

  • 3/4 cup (168g) butter
  • 1 cup (169g) (6 ounces) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 4-5 tbsp (60-75ml) heavy whipping cream
  • mini chocolate chips 2 cups


Prepare Boxed Cake Mix as directed on box. Let Cool
To Make the coconut pecan filling
In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.Add the sugar and butter and cook on medium heat for about 15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.Remove from heat and stir in coconut and pecans.Set in the fridge to cool completely.
To make the Cheesecake filling
In a large mixing bowl, mix the cream cheese, sugar, and flour until well combined. Use low speed to keep less air from getting into the batter, which can sauce cracks. Scrape down the sides of the bowl.Add the sour cream and coconut extract, mixing on low speed until well combined.Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.Stir in the chocolate chips.
Prepare Brownie as directed on package.
Bake in Springform pan.
When the brownie is done baking reduce the oven temperature to 300 degrees F (150C). Remove the brownie from the oven and top with about 1/3 of the coconut pecan topping, then pour the cheesecake batter evenly over the topping.Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should no go about the top edge of the aluminum foil on the springform pan.Bake the cheesecake for 45 minutes, The center should be set, but still jiggly.Turn off the oven and leave the door closed for 30 minutes. The cheesecake will to cook, buy slowly. This process helps prevent cracking.Remove the Cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the spring 
form pan
To Make the Frosting
.Beat the butter until smooth.Add the melted chocolate and mix until smooth and well combined.Slowly add the powdered sugar, mixing until smooth and well combined.Add 4-5 tablespoons of cream as needed, to get the consistency of frosting.
 Place the cooled and firm brownie cheesecake onto a serving plate and tip with another 1/3 of the coconut pecan filling and spread into an even layer.Add the chocolate cake layer to the top the cake.Frost the sides of the cake with chocolate frosting, then press mini-chocolate chips into the frosting.Pipe swirls of the remaining frosting around the top edge of the cake and the remaining coconut pecan filling to the to of the cake.Refrigerate cake until ready to serve.
Yield: 14 – 16 slices

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