Saturday, April 13, 2013

Toasted Coconut & Chocolate Cheesecake

As requested friends, here it is!!


  • 1 1/2 Cups of Sweetened Coconut Flakes

  • 1 Cup of Pecans
  • 1/2 Cup of Toasted Sweetened Coconut Flakes
  • 1/2 Cup of Brown Sugar
  • 2 Tablespoons of Flour
  • 2 Tablespoons of Melted Butter
  • 1 1/4 Cups of Sugar
  • 4 Teaspoons of Cornstarch
  • 3 2/3 Cups of Creme Cheese, at room temperature
  • 3 Large Eggs
  • 1/2 Cup of Half-and-Half
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup of Malibu Rum
  • 1/3 Cup of Semi-Sweet Chocolate Chips, Melted

Toasted Coconut & Chocolate Cheesecake

prep time:
30-45 minutes
cook time:
90 minutes
total time:
4 hours
other time:
Allow to cool for 2 hours, then refrigerate for another 2 or more hours.
Makes 8-10



  • 1
    Preheat oven to 350°F.
  • 2
    Line a cookie sheet with tin foil.
  • 3
    Evenly spread the Sweetened Coconut Flakes over the tin foil.
  • 4
    Bake for 5 minutes, then use a spatula to stir the coconut.
  • 5
    Bake for another 5 minutes, or until the coconut is light brown.


  • 1
    Grease a 9-inch Spring-form Pan.
  • 2
    Make a hot water bath by setting the Spring-form Pan in a Larger Pan. Holding down the Spring-form Pan (you may want to wrap the exterior bottom edge of the Spring-form Pan with tinfoil so water doesn’t leak into the cake and spoil it) so it doesn’t float, fill the Larger Pan with enough hot water to come one inch up the side of the smaller Spring-form Pan.
  • 3
    Remove the Spring-form Pan and set aside the Larger Pan of water while you prepare and bake the crumb crust. (The water will cool somewhat, but that’s okay.)
  • 4
    Combine the Pecans, Toasted Coconut, Brown Sugar, and Flour in a food processor or blender. Pulverize the ingredients, until they are crumb sized.
  • 5
    Add the melted Butter to the crumbs, mix to incorporate, and press mixture into the bottom of the Spring-form Pan.
  • 6
    Bake for 9 minutes, then remove when browned and cool while mixing the cheesecake.


  • 1
    Stir together the Sugar and Cornstarch in the bowl of an electric mixer until combined.
  • 2
    Add the Cream Cheese and blend, at medium speed, until smooth and creamy, about 5 minutes.
  • 3
    Beat in the Eggs one at a time, beating well after each addition.
  • 4
    Scrape down the sides of the bowl, and add the Half-and-Half in a thin stream.
  • 5
    Melt the Chocolate Chips for a few seconds in the microwave, then stir in the Vanilla Extract and the Malibu or coconut flavored rum until the mixture is smooth.
  • 6
    Add the 3/4 of chocolate mixture to the cheese mixture and blend well, scraping down the sides of the mixer bowl as needed.
  • 7
    Pour batter into the cooled pecan and coconut crust.
  • 8
    Slowly pour the remainder of the chocolate liquor mixture in a swirling motion on the top of the cake and use a fork or knife to gently create chocolate designs.
  • 9
    Carefully top the cake with the remaining toasted coconut and place a loose square of tin foil on top of the cake. This is to prevent steam to build up underneath the tin foil and to prevent the toasted coconut from burning.
  • 10
    Place the pan into the prepared hot water bath.
  • 11
    Place pan in the middle of the oven and immediately reduce the oven temperature to 250°F.
  • 12
    Bake for 90 minutes.
  • 13
    You can remove the tin foil top after 60-80 minutes of cooking.
  • 14
    Remove from the oven and allow the cheesecake to cool completely.
  • 15
    Refrigerate for at least 2 hours, then “spring” the pan and remove your masterpiece. Keep refrigerated until serving time.


It's best to make cheesecakes the night before so that they don't crack
and have time to set and cool. Start early so that you're still awake in time
to place the cheesecake in the fridge after it has cooled for an hour or so.

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