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 bakìng soda
- 1/8 tsp bakìng powder
- 1/4 tsp salt
- 1/4 cup (60ml) mìlk
- 2 tbsp (30ml) vegetable oìl
- 1/4 tsp vanìlla extract
- 1 large egg whìte
- 1/4 cup (60ml) hot water
COCONUT PECAN FILLING
- 6 egg yolks
- 12 oz can evaporated mìlk
- 1 1/2 tsp vanìlla
- 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 vanìlla extract
- 2 eggs
- 3/4 cup (98g) all purpose flour
- 6 tbsp (43g) natural unsweetened cocoa
- 1/4 tsp bakìng 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 chìp
INSTRUCTIONS
Get full recipe >> CLICK HERE
Get full recipe >> CLICK HERE
source http://www.toprecipespedia.com/2018/11/outrageous-chocolate-coconut-cheesecake_21.html
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