Ingredients
Brownie Crust
- 1 cup (225 g) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp salt
- ½ tsp baking powder
Coconut Cream Filling
- 2 cups sweetened shredded coconut
- 1 cup heavy cream
- 1 cup whole milk
- 3 large egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
- pinch salt
Cheesecake Layer
- 16 oz (450 g) cream cheese, room temperature
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp vanilla
- ½ cup melted dark chocolate (optional but recommended for extra richness)
Chocolate Ganache
- 1 cup heavy cream
- 8 oz (225 g) dark chocolate, chopped
- 1 tbsp butter
Topping (Optional but beautiful)
- toasted coconut flakes
- chocolate curls or whipped chocolate
- caramel drizzle
Instructions
Step 1 – Make the Brownie Base
Preheat your oven to 175°C (350°F). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a large bowl, whisk melted butter with both sugars until smooth and glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, combine flour, cocoa powder, salt, and baking powder. Slowly fold the dry ingredients into the wet mixture. Don’t overmix — just until combined.
Pour the batter into the pan and spread evenly.
Bake for 18–22 minutes. You want it slightly underbaked and fudgy, not dry.
Let it cool completely while you prepare the next layer.
Step 2 – Coconut Cream Filling
This layer is what makes the cake extra special. It’s creamy, chewy, and full of coconut flavor.
In a saucepan, heat milk and heavy cream until warm (not boiling).
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly.
Return everything to the saucepan and cook over medium heat. Stir continuously until thick like pudding.
Remove from heat. Stir in butter, vanilla, and shredded coconut.
Spread this thick coconut mixture evenly over the cooled brownie crust.
Chill for 20–30 minutes so it firms up.
Step 3 – Cheesecake Layer
Beat cream cheese until smooth and creamy. No lumps!
Add sugar and mix until fluffy.
Add eggs one at a time. Then add sour cream, heavy cream, vanilla, and melted chocolate.
Mix just until smooth. Avoid overbeating to prevent cracks.
Pour gently over the coconut layer.
Step 4 – Bake the Cheesecake
Wrap the outside of your pan with foil to prevent leaks.
Place the pan inside a larger pan filled with hot water (water bath method). This helps create a silky texture.
Bake for 50–60 minutes until the center jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. This prevents cracking.
Then refrigerate for at least 4 hours (overnight is best).
Patience here = perfect texture.
Step 5 – Chocolate Ganache
Heat heavy cream until steaming.
Pour over chopped chocolate. Let sit 2 minutes.
Stir until smooth and glossy. Add butter for shine.
Let cool slightly, then pour over the chilled cheesecake.
Spread evenly with a spatula.
Chill again for 30 minutes.
Step 6 – Decorate
Now comes the fun part 😄
Top with:
- toasted coconut flakes
- chocolate piping
- curls
- or caramel drizzle
Make it look bakery-level fancy.
Tips for Perfect Results
Use room temperature ingredients
Cold cream cheese = lumps. Always soften first.
Don’t overbake
Cheesecake should jiggle slightly in the center. It sets while cooling.
Chill well
This cake slices best very cold.
Clean slices trick
Dip your knife in hot water and wipe between cuts.
Flavor Variations
Want to change it up?
Try:
• add chopped pecans
• swirl salted caramel into the ganache
• add espresso powder to brownie for mocha flavor
• use milk chocolate for sweeter taste
• add coconut extract for stronger coconut punch
Storage
Refrigerator: 5 days airtight
Freezer: 2 months wrapped well
Serve slightly chilled or let sit 10 minutes at room temp.
Texture & Taste Experience
Let me paint the bite for you…
First your fork hits the glossy chocolate top.
Then you break into ultra creamy cheesecake.
Next comes sweet coconut custard chewiness.
Finally the dense brownie base anchors everything with deep cocoa flavor.