Outrageous Chocolate Coconut Cheesecake

This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!

If you’re a chocolate lover then you’ll also want to try this Chocolate Lover’s Cheesecake and this easy Guinness Chocolate Cheesecake. You’ll want to eat these for every dessert!

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Have you ever had Chris’ Outrageous Cheesecake from The Cheesecake Factory? I haven’t ever had it, but was sent a request from someone to try and re-create it. I can’t say if it tastes exactly the same or not, since I haven’t had theirs, but I can say it is SO darn good and a dessert worthy of an occasion! I’m happy to add this to my list of reader requested recipes. They are often some of my favorites – both the simpler (like these Almond Amaretto Cupcakes) and the more over the top (like this Ultimate Birthday Cake).

So let’s talk about what’s all in this cake, because it’s a doozie.

The bottom layer is a dense chocolate brownie. On top of that is some coconut pecan filling. Have you ever had German Chocolate Cake? It’s the same filling that’s in that cake. Next is the coconut chocolate chip cheesecake and a bit more of the filling. Topping off the cake is a layer of moist chocolate cake and the remaining coconut pecan filling. Everything is then covered in a chocolate frosting and more chocolate chips.

Are you drooling yet? Or perhaps in shock from so much in one cake? Trust me, it’s worth it.

It may seem like a bit of a task to make – and with all the steps involved, it is – but it’s not hard to make. Just time consuming. I tried to order things in a way to make it a little more efficient though. You could easily make it over a couple days, like I did.

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How to Make this Homemade Cheesecake

First, make the cake layer that will go on top. Because you’ll be making a cheesecake eventually, you’ll want to bake the cake in the same pan as the one you’ll use for the cheesecake. I used a 9 inch springform pan. You’ll want to make sure your pan doesn’t leak, because the cake batter is thin and you don’t want it going all over the oven.

While the cake bakes/cools, make the coconut pecan filling. It’s made right on the stove and only takes about 15 minutes. Set it aside to cool.

Next up is the brownie. The great thing about the brownie and cake layers in this cake is that both are super easy to put together – you don’t even need your mixer. I just whisk everything together.

While the brownie bakes, put together the cheesecake filling. When the brownie is done baking, top it with some of the coconut pecan filling and then the cheesecake filling. Bake it and then let it cool completely.

The frosting is made with real melted chocolate, making it a wonderfully chocolatey frosting. It alone is super tasty! Top the cooled cheesecake with a little more coconut pecan filling and the chocolate cake layer, then frost the sides. Press the mini chocolate chips into the sides of the cake, then finish the top with swirls of frosting and the remaining coconut pecan filling.

There is a little bit of something for everyone in this cake! It’s totally outrageous – just like it’s name – but also totally awesome. The dense brownie with the creamy coconut cheesecake and soft chocolate cake is wonderful. Add with the coconut pecan filling and chocolate frosting and I’m totally undone. SO good and totally worthy of your next big occasion!

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slice of Outrageous Chocolate Coconut Cheesecake
Recipe

Outrageous Chocolate Coconut Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 2 hours 40 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 14-16 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!


Ingredients

CHOCOLATE CAKE

  • 1/4 cup + 3 tbsp (56g) all purpose flour
  • 1/2 cups (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk
  • 2 tbsp (30ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white
  • 1/4 cup (60ml) hot water

COCONUT PECAN FILLING

  • 6 egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (168g) butter, cubed
  • 2 2/3 cups (227g) sweetened shredded coconut
  • 1 1/4 cups chopped toasted pecans

BROWNIE

  • 1 cup (207g) sugar
  • 10 tbsp (140g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

COCONUT CHOCOLATE CHIP CHEESECAKE

  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cup (153g) sour cream, room temperature
  • 2 tsp coconut extract
  • 2 large eggs, room temperature
  • 1/2 cup (86g | 3 oz) chocolate chips

CHOCOLATE FROSTING

  • 3/4 cup (168g) butter
  • 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 45 tbsp (60-75ml ) heavy whipping cream
  • 2 cups ( | 12 oz) mini chocolate chips

Instructions

TO MAKE THE CHOCOLATE CAKE:

1. 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:

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:

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:

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:

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:

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.


Keywords: chocolate cheesecake recipe, best cheesecake recipe, coconut cheesecake, easy cheesecake recipe, homemade cheesecake, how to make cheesecake

Enjoy!

 

Outrageous Chocolate Coconut Cheesecake Cake - layers of chocolate cake, brownie, coconut chocolate chip cheesecake and coconut pecan filling!

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Recipe rating

119 Comments
  1. Steve

    Lindsey–
    This recipe looked wonderful, so I made it to bring to my cousin’s annual “Death by
    Chocolate party. I see that this is an attempt to replicate the Cheesecake Factory’s Chris’ Outrageous Cheesecake, and I wonder, did you create this all by yourself, or is it something you found in various different recipes and pieced together?

    1. Steve Rheinstrom

      BTW, the cake was the hit of the party, and thinly sliced, served over 30 people!

      I will not use the mini morsels on the chocolate frosting next time, but use chopped toasted pecan pieces just like the original Cheesecake Factory dessert. Another alternative would be to make a 10 inch recipe of the chocolate cake, trim to 9 inches, and crumble up the remaining cake to apply to the chocolate frosting. The mini morsels of semi-sweet Nestle’s chocolate are ok, but there are much better chocolate choices out there. I used Belacode 60% cocao chocolate discs for the cheesecake and for the frosting.

      I also did some tricks in assembly of the cake to make it safer and less likely to tear up layers.

      An excellent recipe. The tastes balance nicely and play well together. Thanks.

    2. Lindsay

      I did create it myself. The different layers can all be found in various forms on my site and were adjusted specifically for this cake. I hope you enjoyed it!

  2. Kaye Vanfossan

    I’m a big fan of yours and have made several of your cakes with success. I love the simplicity of some of the most fabulous results!

    When I read about putting this thin batter into a springform pan, my first thought was how to prevent leaking. Not knowing the answer, I put this recipe away. I just now watched the video and saw a strange-looking bottom on your springform pan—what is it? Please explain how to use it and where to buy it! I want to make this recipe SOON!
    Thank your for this wonderful site!

    1. Lindsay

      I’m so glad to hear you’ve had success!

      Leaking is definitely a concern. I happen to have found this one springform pan that doesn’t leak. This is the one. The bottom is just a different looking bottom, but really isn’t different than any other springform pan. I actually bought 3 of them, put water in each to see if it leaked and one was good. I returned the other two. Finding a good pan is hard!

    2. Steve Rheinstrom

      Kaye-
      You don’t have to use a springform pan for cooking the chocolate cake. A properly prepared 9 inch cake pan (pan buttered on bottom and sides, parchment paper circle for the bottom, buttered on both sides, and bottom and sides dusted with flour) works perfectly. Let the cake cool for a few minutes, and then turn the pan upside down onto a cake rack with parchment paper on it. Then put a parchment paper circle on the top of the cake, wrap it in saran wrap to refrigerate it until assembly of the entire cake. The parchment paper on both sides will prevent adherence to the cling film.

  3. Tina

    Making this for my daughters birthday in three weeks.  We love Chris’ Outrageous Cheesecake and treated ourselves to it a couple of times after working hard and earning it!
    She lives overseas and a visit from her calls for something very special.   This will be perfect.
    I’m new to your website and am excited to check it out!   Thank you!

  4. diane

    how high is the chocolate cake supposed to be?
    I made it twice because the first time it was 1/4 inch and I thought maybe
    my baking powder or soda were old. made again with new stuff and
    same results. I also used half & half instead of milk because that is what I had
    and substituted applesauce for oil. would that have made the difference?

    1. Lindsay

      That does seem a little thinner than it should be. Is it fluffy or dense? Because it should definitely be a fluffy cake. I have heard of the applesauce substitute for oil, but never tried it. It’s possible that it could affect this particular cake.

      1. Amber

        Thanks for the fun recipe! This is the first one I played around with a bit to see if introducing high-altitude changes would help at 6,100 feet. Everything came out perfect: no cracks, no sinking in the middle, no dryness.

  5. Jaclyn

    This recipe looks amazing. I’d like to make it for Thanksgiving but want to avoid taking up cooking time on Thursday. Is it possible to make this the night before? If so, do you suggest that I keep the layers separated until the day of and then assemble or can I assemble it all and store it in the fridge overnight as is? Thanks!

  6. Anita

    I just made this cake. It was definitely a challenge, but everyone loved it. I just received a text from a friend that read, “ZOMG that cheesecake! Waaaay better than Cheesecake Factory!!!!” Thank you for being so detailed in your directions and the video was most helpful. The video allowed me to be certain I was using the right tools.

    1. Brenda Milcetic

      Hi Lindsay,
      I am 2 years new to baking and baked my first – ever – in – my – life cheesecake using your website!. I baked your vanilla bean cheesecake first and it turned out perfect…Thank you Jesus! I just made this particular cheesecake for my 58th birthday and it too turned out perfect, so thank you for such beautiful and awesome recipes. I received amazing feedback from from both cheesecakes. However this “outrageous coconut chocolate cheesecake” was totally amazing…BEST EVER!!!
      You create delicious and fantastic desserts. Thank you so much
      God Bless,
      Brenda

  7. Rhonda

    I would like to bake this cake this weekend. After reading through the instructions, I noticed you bake the brownie layer twice. I’m assuming this doesn’t dry out the brownie, or make it hard around the outter edges? Thanks for any advice!

  8. Suzy-q

    I was saving this recipe for my birthday. Who can resist chocolate and coconut? Not me!!
    I made the
    cheesecake today and tomorrow we celebrate! Thanks for sharing!

  9. Alexandra

    Hi Lindsay, I sooo want to make this recipe but I don’t have the springform pan, how can I make it without it?  Thank you for sharing your recipes, I’ve made some and they are to die for,  greetings from Miami

    1. Lindsay

      You could try making it in a regular cake pan, it’ll just be tougher to remove the cake/cheesecake from the pan.

      1. Mindy

        as a former pastry chef, we never used springform pans. Commercial kitchens are too hard on them. Put a parchment circle barely larger than the inside bottom of the pan sprayed under and over with bakers joy or pam. You need to refrigerate the baked brownie/cheesecake layer until very firm. run a paring knife around the sides of the pan to loosen it. Then spin the bottom of the pan around over a gas burner on medium heat for 10 to 20 seconds or dip in a shallow pan of almost boiling water to loosen it up before banging it decisively upside down pretty hard on a cardboard round or piece of parchment. The heat plus brute force will do the trick.

  10. John Paul

    Hi Lindsay,
    Thank you so much for this recipe. I am planning on preparing this soon. I plan on scaling all the ingredients to half the amount and pretty much make half the cake. Do you have any suggestions and recommendations for me as far as ingredients and size of baking pan that should be used? 
    Thank you. 

    1. Lindsay

      Gosh, there are so many elements, it’d really be hard to say for sure how to scale it down. I’m guessing you’d use a 6 inch pan and hopefully that’d work well with cutting things in half. You’d also want to reduce baking times and keep an eye on it.

  11. Boyan Minchev

    I have to say that I cook this for my girl, I was off from work and she was at work when she comes back and sees this amazing cake in the fridge she was in heaven from happiness. Thank you for sharing this amazing recipe with us.

  12. Debbie

    I would love to make this for my daughters birthday this year. It looks wonderful and she loves cheesecake, brownies and german chocolate and I have been reading you blog for some time and this would be the perfect cake for her. It looks amazing, but I do have a question. Could you do Swiss Meringue Chocolate Buttercream Frosting with this cake?? Thank you for all the wonderful recipes.. Also I saw a Banana Pudding Cupcake I would love to make but, was a little confused about the banana chips do you buy the dried ones from the grocery store or do you make your own if so can you describe how to do that?

    1. Lindsay

      Yes, another chocolate frosting would be fine. I hope you enjoy the cake!

      I buy the banana chips at the grocery store.

      1. Goldi

        Hi Lindsay!
        Can you just make it for me? I would love to purchase and have it at home. I am sad that Cheesecake Factory took it away and I am no baker.

  13. Susie Wilson

    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.

    ***
    how do you water bath wrapping a hot cheesecake?

    Thanks.

    1. Lindsay

      With oven mitts on. 🙂 I usually set the whole cheesecake with water bath on the counter, peel back the foil and pick it up out of the foil with oven mitts to put in the fridge.

  14. Rebecca

    Made this for my Dad for fathers day, per his request. It was not hard to make but was time consuming. But oh so worth it. Wish I could upload a pictur … was so happy with how it turned out. Loved the cheesecake.
    Thanks for sharing the recipe!!

  15. Marliz Strydom

    I made this for my boyfriend’s 30th birthday. It is so delicious, one of my favourite all time cakes. I couldn’t find the coconut essence, and added just a tiny amount of almond essence instead, and it actually worked nicely! The cake also looked like it did on the picture, which is awesome. I absolutely love your blog, and you are always my go-to place to look for birthday cakes, I have made quite a few 🙂

  16. Kaitlyn Smith

    Wow. Just…..wow. My grandmother sent me this recipe, and we just finished eating this cake. It. Was. Amazing!!! It was perfect for my sisters birthday, since she likes to mix up cake layers. And since she REALLY likes chocolate. I will definitely be folowing this blog! Thank you for this recipe!!!

  17. Mabel Rickard

    I must say I’m not that fan of coconut, but my husband loves it and I think I’ll prepare this to surprise him. It sure looks delicious and I bet he would love it! =)

      1. Robin

        Thank you for taking the time to recreate this cake. I have not tried it yet as I just discovered it little bit ago but I assure you I will be trying it. Thank you 

    1. Robin

      Thank you thank you for requesting this to be made. The Chris,s outrageous cake at Cheesecake Factory is my favorite and would get one slice every yr on my birthday or anytime I went there to eat. Sadly they have stopped making this. As soon as I saw the picture I was like I omgoodness that looks just like outrageous cake. I am definitely going to be trying this. 

  18. Nancy Caron

    Hi Lindsay, Not sure this is the correct medium for my post but I just had to tell ya . . . I just received the book “Simply Beautiful Homemade Cakes” !!! Man! You weren’t kidding about the “simply beautiful” part. I’ve always said I was no cake decorator,. The way you manage to “embellish” who need to decorator???. I’ve only gotten through half of the book and I’ll bet you I’ve dog eared 90% of the recipes! Compared to other books of this nature that I’ve ordered previously, this one truly did NOT disappoint! Thank you! Thank you! Thank you!
    Gotta go now and get started baking some of those puppies! I’ve got so many to make I don’t know where to begin!! LOL

    1. Lindsay

      Thank you so much Nancy! I’m so glad to hear you are enjoying the book! Makes all the work worth it. 🙂

  19. Vashti Q

    Wow! That cake looks scrumptious! It has all my favorite ingredients; chocolate, coconut, cheesecake–– 😛 Thanks for sharing. Pinning!

  20. Lani Faulkner

    Hi! If I wanted to just have cake instead of a brownie at the bottom, do I proceed similar to the recipe but instead bake the cake first and then top with the cheesecake filling )foregoing the filling) and bake again?

    1. Lindsay

      I might suggest making a second cake layer and putting that on the bottom – or adding a crust to the cheesecake.

  21. Barbara Duncan

    This looks sooooooo good but I am not a coconut fan. If I left the Coconut out of the pecan filling would it still turn out OK, if not, any suggestions what I can us instead of Coconut.

    Thank you
    Barbara

    1. Lindsay

      It would greatly change the texture and thickness of the topping. I’m not sure if I can think of a good replacement. You could use some other kind of topping though – even chocolate whipped cream.

  22. kesha

    This looks amazing! My daughter loves German Chocolate cake! She would love this! I also love the Almond Amaretto Cupcakes! I have made them several times! They are absolutely amazing!!!!

  23. Stephanie Hopkins

    This looks amazing! German chocolate cake is my favourite so I’ve done finitely pinned this for my birthday.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12