Halfway between a chocolate cake and a cheesecake, this decadent dessert will satisfy everyone!
° 1 c. tablespoons of coconut oil, to grease the mold
° 1 3/4 cups flour
° 2 cups of sugar
° 3/4 cup cocoa
° 1 1/2 c. baking powder
° 1 1/2 c. baking soda
° 1/2 c. salt
° 2 cups of milk
° 2 eggs
° 1/2 cup of coconut oil, melted if necessary
° 1 c. vanilla
° 1 packet (brick) softened cream cheese
° 1/2 cup softened butter
° 2 cups of powdered sugar
° 1 c. vanilla
° 1 1/4 cups sweetened grated coconut, divided (1 cup 1/4 cup)
° 1 1/4 cups chocolate chips, divided (1 cup 1/4 cup)
° 1 1/4 cups coarsely chopped pecans, divided (1 cup 1/4 cup)
Preheat oven at 350 F.
Grease a 13 9 inch (33 cm 23 cm) rectangular pan generously with coconut oil. Reserve.
In a big bowl, mix flour, cocoa powder ,sugar,baking powder, baking soda and salt. Reserve.
In another bowl, combine the milk, eggs, oil and 1 tbsp. of vanilla. Pour the liquid ingredients into the bowl of solid ingredients and mix until smooth.
In the bowl of a stand mixer or with a mixer, whip cream cheese, butter, powdered sugar and 1 Tbsp. vanilla, 2 minutes, until smooth and light.
In the bottom of the cake pan, distribute 1 cup of the coconut, 1 cup of the chocolate chips and 1 cup of the pecans.
Pour the chocolate cake batter into the mold.
Drop spoons of cheesecake mix all over the chocolate batter. With a fork, toss a little to spread the cheese mixture.
Bake for about 45 to 50 minutes, until the cake comes off the edges of the pan and a toothpick inserted in the middle comes out almost clean.
Immediately, place the remaining pecans (1/4 cup) on top of the cake and return to the oven for 1 to 2 minutes (just to lightly toast the nuts).
Remove the cake from the oven, then immediately distribute the rest of the chocolate chips (1/4 cup) and the rest of the coconut (1/4 cup).
Let the cake cool for at least 30 minutes (or longer) before cutting into squares and serving.