Decadent Chocolate Coconut Cheesecake Cake
Decadent Chocolate Coconut Cheesecake Cake with brownie, cheesecake, and coconut pecan layers.
Ingredients
Method
- TO MAKE THE CHOCOLATE CAKE:
- Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.4. Add the dry ingredients to the wet ingredients and whisk together until well combined.5. Add the water and whisk until well combined. Batter will be thin.6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.7. Remove cake from the pan and set aside on a cooling rack to cool. TO MAKE THE COCONUT PECAN FILLING:
- p id=”instruction-step-3″>8. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.9. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.10. Remove from heat and stir in coconut and pecans.11. Set in the fridge to cool completely. TO MAKE THE BROWNIE:
- p id=”instruction-step-4″>12. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan (the same pan you used for the chocolate cake) with parchment paper in the bottom and grease the sides.13. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.14. In another medium sized bowl, combine the butter, sugar and vanilla extract.15. Add the eggs and mix until well combined.16. Add the dry ingredients to the egg mixture and mix until well combined.17. Pour the batter into the prepared pan and spread evenly.18. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. TO MAKE THE CHEESECAKE FILLING:
- id=”instruction-step-5″>19. In a large mixer 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 cause cracks). Scrape down the sides of the bowl.20. Add the sour cream and coconut extract, mixing on low speed until well combined.21. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.22. Stir in the chocolate chips.23. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). 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.24. 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 not go above the top edge of the aluminum foil on the springform pan.25. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.26. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.27. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.28. 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 springform pan. TO MAKE THE FROSTING:
- =”instruction-step-6″>29. Beat the butter until smooth.30. Add the melted chocolate and mix until smooth and well combined.31. Slowly add the powdered sugar, mixing until smooth and well combined.32. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting. ASSEMBLY:
- “instruction-step-7″>33. 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.34. Add the chocolate cake layer to the top of the cake.35. Frost the sides of the cake with chocolate frosting, then press mini chocolate chips into the frosting.36. Pipe swirls of the remaining frosting around the top edge of the cake and add the remaining coconut pecan filling to the top/center of the cake.37. Refrigerate cake until ready to serve. Cake is best for 4-5 days.
Nutrition
Notes
Baking Dish Prep: I always line the bottom of my springform pan with parchment paper and then spray the sides with nonstick spray.
This extra step makes removing the final cake so much easier and keeps those delicate layers intact.
Coconut Pecan Filling Timing: When you cook the filling, keep stirring constantly for the full 12-15 minutes.
I have walked away before and ended up with a grainy mess.
You want it thick and golden, like a pudding, before you add the coconut and pecans.
Cheesecake Water Bath: Wrapping the pan in heavy-duty aluminum foil is a must.
I use two layers to be safe.
If water seeps in, your crust gets soggy and your cheesecake will be watery instead of creamy.
Oven Cooling Method: After the cheesecake bakes, I never skip the slow cooling process.
Leaving it in the turned-off oven with the door cracked for 30 minutes prevents those ugly cracks from forming.
It is the best trick I have learned.
Make Ahead Magic: This whole cake tastes even better the next day.
I make it a full day ahead and keep it refrigerated.
The layers settle and the flavors blend beautifully overnight.
Serving Suggestion: I like to let the cake sit at room temperature for about 15 minutes before slicing.
It makes cutting through all those layers much cleaner and the frosting softens just enough.
Storage Tip: Leftovers keep well in the fridge for 4-5 days.
I cover the cut edge with plastic wrap to keep the cake from drying out.
You can also freeze slices for up to a month, just wrap them tightly.
Tried this recipe?
Let us know how it was!Why This Chocolate Coconut Cheesecake Cake Works
You know that dessert you’ve been dreaming about. The one that looks like it belongs in a bakery case but tastes like it came straight from heaven? That’s this Chocolate Coconut Cheesecake Cake. I’m not kidding. This is one of those recipes that just works. I spent weeks testing this thing. My kitchen looked like a chocolate factory exploded. My daughter Maeve, who’s four and takes her job as official taste tester very seriously, kept marching in with her tiny spoon demanding samples. She’d chew thoughtfully, give me a solemn thumbs-up, and then ask for more cheese. (She’s always right about the cheese.) Here’s the thing. Most layered cakes like this are a pain. They collapse. They crack. The cheesecake layer sinks into the cake layer and you end up with a sad, mushy mess. Not this one. I built this recipe from the ground up to be foolproof. The chocolate cake is moist and sturdy enough to hold its own. The cheesecake layer is creamy and crack-proof. And that coconut pecan filling? It’s the glue that ties everything together, adding texture and that tropical sweetness you didn’t know you needed. This is the kind of dessert you bring to a Mother’s Day brunch or a spring graduation party and watch people’s eyes go wide. It’s a showstopper. But it’s also totally doable for a home baker. I promise. Let’s get after it.The Science Behind the Layers
Before we dive into the details, let’s talk about why this Chocolate Coconut Cheesecake Cake works. Because understanding the “why” makes the “how” so much easier. The cake layer uses a technique called reverse creaming. You mix the dry ingredients with the butter first, then add the wet ingredients. This coats the flour particles in fat, which limits gluten development. The result is a cake that’s tender and moist but still sturdy enough to support a cheesecake layer. It won’t crumble or sink under the weight. Trust your gut on this one. The cheesecake layer is where most people get nervous. But here’s the secret. You want all your ingredients at room temperature. Pull that cream cheese out of the fridge at least an hour before you start. I’m telling you, it’s the salt. Well, not salt exactly, but temperature. Cold cream cheese creates lumps that you can’t beat out. And lumps mean cracks. Room temperature ingredients emulsify smoothly, creating a silky, stable batter that bakes evenly. And the coconut pecan filling? That’s my secret weapon. It’s cooked on the stove, which caramelizes the sugars and deepens the flavor. It also acts as a barrier between the cake and cheesecake layers, preventing them from merging into one soggy mess. It’s not just delicious. It’s structural.Ingredients You’ll Need
Alright, let’s see what we’re working with. You’ll need three main components here, and I’ve broken them down so you don’t get overwhelmed. For the chocolate cake layer, you’ll need all purpose flour, sugar, natural unsweetened cocoa powder, baking soda, baking powder, salt, milk, vegetable oil, vanilla extract, egg white, and hot water. The hot water is key. It blooms the cocoa powder, giving you that deep, rich chocolate flavor. Don’t skip it. For the coconut pecan filling, you’ll need egg yolks, evaporated milk, vanilla, sugar, butter, sweetened shredded coconut, and chopped toasted pecans. This filling is basically a coconut custard that you cook on the stove until it thickens. It’s sweet, nutty, and absolutely addictive. For the cheesecake layer, you’ll need cream cheese, sugar, all purpose flour, sour cream, coconut extract, and eggs. The sour cream adds tang and keeps the cheesecake creamy. The coconut extract gives it that tropical flavor without having to add more coconut shreds that would mess up the texture. For the chocolate ganache and frosting, you’ll need chocolate chips, butter, semi sweet chocolate chips, powdered sugar, heavy whipping cream, and mini chocolate chips for decoration. You can find all of this at your local Ralphs or Vons. Or Trader Joe’s. I’m a Trader Joe’s guy for the chocolate chips. They’re good quality and affordable.Make the Chocolate Cake Layer First
Start with the cake layer. It needs to cool completely before you assemble, so getting it done first is a smart move. Make the cake layer first so it can cool while you prepare other components. Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Use a 9-inch springform pan for both cake and cheesecake. This is non-negotiable. Using different sized pans means your layers won’t line up. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the milk, vegetable oil, vanilla, and egg white. Mix until just combined. Then pour in the hot water and stir until the batter is smooth. It’ll be thin, like a milkshake. That’s normal. Pour the batter into the prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The cake will smell incredible. Like a brownie but lighter. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. While the cake bakes, you can start on the coconut pecan filling. Make coconut pecan filling on the stove while cake bakes and cools. It’s efficient. I like efficiency.Make the Coconut Pecan Filling
This filling is simple but requires your attention. Don’t walk away from the stove. Trust me. In a medium saucepan, whisk together the egg yolks, evaporated milk, vanilla, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens. This takes about 8 to 10 minutes. You’re looking for a custard-like consistency. It should coat the back of a spoon. Remove from heat and stir in the butter until melted. Then fold in the sweetened shredded coconut and chopped toasted pecans. Let it cool completely. It’ll thicken more as it cools. A note on toasting the pecans. Watch toasted coconut carefully as it toasts quickly. Same goes for pecans. Toast them in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan frequently. They go from perfectly toasted to burnt in about 30 seconds. I learned this the hard way. More than once.Make the Cheesecake Layer
Now for the part that makes people nervous. Don’t be. It’s easier than you think. Preheat your oven to 325°F. Wrap the outside of your 9-inch springform pan with a double layer of heavy-duty aluminum foil. Using 18-inch aluminum foil to wrap springform pan for water bath prevents leaks. I use the wide foil from Costco. It’s worth it. In a large bowl, beat the room temperature cream cheese until smooth. Add the sugar and flour and beat until combined. Then add the sour cream and coconut extract. Beat again. Add the eggs one at a time, beating on low after each addition. Don’t overmix. Overmixing incorporates air, which creates bubbles, which create cracks. Pour the cheesecake batter into the prepared pan. Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This is the water bath. It creates a humid environment that prevents the cheesecake from cracking. Bake for 50 to 60 minutes. The edges should be set but the center should still jiggle slightly when you shake the pan. That jiggle is your friend. It means the center is still creamy and will set as it cools. If the center is firm, it’s overbaked. Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Then remove it and let it cool completely on the counter. Then refrigerate for at least 4 hours, preferably overnight.Assemble the Chocolate Coconut Cheesecake Cake
This is the fun part. The moment of truth. Place the cooled chocolate cake layer on your serving plate. Spread the coconut pecan filling evenly over the top. Then carefully place the chilled cheesecake layer on top of the filling. Press gently to secure. Now make the chocolate ganache. In a small saucepan, heat the heavy whipping cream until it just simmers. Pour it over the semi sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth. Add the butter and stir until melted. Let it cool for 10 minutes. Pour the ganache over the top of the cheesecake layer. Use a spatula to spread it evenly, letting some drip down the sides. Press mini chocolate chips into the sides of the cake for decoration. It looks professional and adds a nice crunch. Refrigerate the assembled cake for at least 1 hour before serving. This lets the layers set and makes slicing easier.Tips for the Best Cheesecake Cake
I’ve made this Chocolate Coconut Cheesecake Cake more times than I can count. Here’s what I’ve learned. First, use room temperature ingredients. I know I said this already, but it’s worth repeating. Cold cream cheese is the enemy of smooth cheesecake. Pull everything out of the fridge an hour before you start. Your cream cheese, your eggs, your sour cream. All of it. Second, don’t overmix the cheesecake batter. Mix just until each ingredient is incorporated. Overmixing adds air, which creates bubbles, which create cracks. You want a dense, creamy cheesecake, not a fluffy one. Third, let the cheesecake cool slowly. That hour in the oven with the door cracked is crucial. It prevents the sudden temperature change that causes cracking. Then let it cool completely on the counter before refrigerating. Patience pays off here. Fourth, if your cheesecake does crack, don’t panic. The ganache covers a multitude of sins. And if the ganache doesn’t cover it, the toasted coconut will. I’ve had plenty of cracked cheesecakes that looked perfect after a generous layer of ganache and a sprinkle of coconut.Common Mistakes and How to Fix Them
Common Mistakes and Fixes
Mistake: The springform pan leaks during the water bath.
Solution: Use a double layer of heavy-duty foil. Wrap it tightly around the pan, making sure the foil comes up higher than the water level. I use the wide foil from Costco. It’s worth the investment.
Mistake: The cheesecake cracks on top.
Solution: This usually happens from overmixing or sudden temperature changes. Mix on low speed and stop as soon as ingredients are combined. Cool the cheesecake slowly in the oven with the door cracked. And if it still cracks, cover it with ganache. No one will know.
Mistake: The coconut burns when toasting.
Solution: Coconut goes from golden to burnt in seconds. Toast it in a dry skillet over medium heat and shake the pan constantly. The moment you see color, remove it from the heat. It’ll keep toasting from the residual heat.
Mistake: The cake layer is too dry.
Solution: You probably overbaked it. Check for doneness at 25 minutes. The toothpick should come out clean but the cake should still feel moist. Remember, it continues to cook in the pan after you remove it from the oven.
Variations and Substitutions
This recipe is flexible. Here are some ways to make it your own. For a gluten free version, substitute the all purpose flour in the cake layer with a good gluten free flour blend. I like Bob’s Red Mill 1-to-1. It works perfectly. The cheesecake layer is naturally gluten free since it uses flour for structure, but you can omit the flour and it’ll still work. It’ll just be slightly softer. For a dairy free option, use a plant based cream cheese and sour cream. Miyoko’s makes a great cream cheese. And use coconut cream instead of heavy cream for the ganache. The coconut flavor will complement the other ingredients beautifully. You can also play with the coconut element. Use coconut cream in the cheesecake batter instead of sour cream for an even more intense coconut flavor. Or add a layer of toasted coconut flakes between the cake and cheesecake layers for extra texture. If you’re not a fan of pecans, you can leave them out of the filling. The coconut filling is still delicious without them. Or substitute chopped almonds or macadamia nuts for a different flavor profile.How to Store Leftover Chocolate Coconut Cheesecake Cake
If you have leftovers, which is rare but possible, here’s how to store them. Cover any leftover cake tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 5 days. The flavors actually get better after a day or two as they meld together. You can also freeze this cake. Wrap individual slices in plastic wrap, then in foil. Freeze for up to 1 month. To thaw, transfer a slice to the refrigerator overnight. Don’t thaw at room temperature or the cheesecake will get weepy. To reheat, I don’t recommend it. This cake is best served cold or at room temperature. The cheesecake layer doesn’t reheat well. But if you want to take the chill off, let it sit at room temperature for 15 minutes before serving. For serving, cut with a sharp knife run under hot water. Wipe the knife clean between cuts for the cleanest slices. Top each slice with a sprinkle of toasted coconut and maybe a few extra mini chocolate chips.Frequently Asked Questions
Why You Need This in Your Life
Look, I know this recipe has multiple components. I know it takes time. But when you slice into this beauty, you’ll see the perfect layers. The moist chocolate cake. The creamy cheesecake. The sweet coconut pecan filling. The glossy chocolate ganache. And that toasted coconut on top. It’s the kind of dessert that makes people stop mid bite and close their eyes. The kind that gets requested for every birthday and holiday. The kind that makes you look like a hero. I made this for a Mother’s Day brunch last year, and my mom, who’s not easily impressed, asked for the recipe. That’s the highest compliment she can give. She’s a botanist, so she usually just wants to talk about plants. But this cake made her want to talk about food. So go ahead. Treat yourself and your loved ones to this unforgettable dessert. You’ve got this. And when you make it, tag me. I love seeing your creations.
For more inspiration, check out my Pinterest boards where I share tons of variations on this recipe and other decadent desserts.
Source: Health & Nutrition Research
Can I make Chocolate Coconut Cheesecake Cake ahead of time?
Absolutely. This is a great make ahead dessert. You can bake the cake layer and cheesecake layer up to two days in advance. Assemble the cake the day before you plan to serve it. The flavors meld together beautifully overnight.
How do I store leftover Chocolate Coconut Cheesecake Cake?
Cover tightly with plastic wrap and refrigerate for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
Can I use sweetened shredded coconut in the coconut pecan layer?
Yes, the recipe calls for sweetened shredded coconut. It adds sweetness and moisture to the filling. If you only have unsweetened, you can use it, but you might want to add an extra tablespoon of sugar to compensate.
How long does it take to bake a Chocolate Coconut Cheesecake Cake?
The cake layer bakes for 25 to 30 minutes. The cheesecake layer bakes for 50 to 60 minutes. Plus cooling and chilling time. Plan for about 6 hours total, including cooling and refrigeration. Most of that is inactive time.
What are some variations for the coconut pecan layer?
You can leave out the pecans for a nut free version. Substitute chopped almonds or macadamia nuts. Or add a tablespoon of rum extract for a tropical twist. The coconut filling is versatile and forgiving.
Do I need a water bath for the cheesecake?
Yes, I recommend it. The water bath creates a humid environment that prevents the cheesecake from cracking. It also helps it bake evenly. Just make sure your springform pan is well wrapped with foil to prevent leaks.
Can I use a different type of chocolate for the ganache?
Sure. Semi sweet chocolate chips are my go to, but you can use dark chocolate for a richer flavor or milk chocolate for a sweeter finish. Just adjust the amount of cream slightly. Dark chocolate needs a bit more cream to stay pourable.
How do I get clean slices of this layered cake?
Use a sharp knife run under hot water. Wipe the knife clean between each cut. Chill the cake well before slicing. A cold cake cuts much cleaner than a room temperature one. Patience is key here.
