Ingredients
CHOCOLATE CAKE
1/4 cup + 3 Tbsp (56g) all-purpose flour
1/2 cup (104g) sugar
3 Tbsp (21g) natural unsweetened cocoa powder
1/2 tsp baking powder
1/8 tsp baking soda
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 (207 g) sugar
10 Tbsp (140 g) unsalted butter, melted
1 tsp vanilla extract
2 eggs
3/4 cup (98 g) all-purpose flour
6 Tbsp (43 g) natural unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
COCONUT CHOCOLATE CHEESECAKE
16 ounces (452 g) cream cheese, room temperature
2/3 cup (138 g) sugar
2 Tbsp (16 g) all-purpose flour
2/3 cup (153 g) sour cream, room temperature
2 tsp coconut extract
2 large eggs, room temperature
1/2 cup (86 g | 3 oz) chocolate chips
CHOCOLATE GLAZE
3/4 cup (168 g) butter
1 cup (169 g | 6 oz) semi-sweet chocolate chips, melted
3 cups (345 g) powdered sugar
4–5 Tbsp (60–75 ml) heavy whipping cream
2 cups (| 12 oz) mini chocolate chips
instructions
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