instructions
To make the chocolate cake:
1. Preheat the oven to 350°F (176°C). Line a 9-inch (23 cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk until well combined.
3. In another medium bowl, combine the milk, vegetable oil, vanilla extract, and egg whites. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Add the water and mix until well combined. The batter will be thin.
6. Pour the batter into the springform pan and bake for 12–15 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
7. Remove the 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 egg yolks, milk and vanilla extract and stir until well combined.
9. Add sugar and butter and cook over medium heat, stirring constantly, until thickened and almost pudding-like and golden brown, 12-15 minutes.
10. Remove from heat and stir in coconut and pecans.
11. Place in refrigerator to cool completely.
TO MAKE THE BROWNIE:
12. Preheat the oven to 350°F (176°C). Line the bottom of a 9-inch springform pan (the same pan you used for the chocolate cake) with parchment paper and grease the sides.
13. In a medium bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
14. In another medium 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 well.
17. Pour the batter into the prepared pan, spreading it evenly.
18. Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
To prepare the cheesecake filling:
19. In a large mixing bowl, mix together the cream cheese, sugar, and flour until well combined (use low speed to reduce air getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
20. Add the sour cream and coconut extract and mix on low speed until well combined.
21. Add the eggs, one at a time, beating slowly and scraping down the sides of the bowl after each addition.
22. Stir in the chocolate chips.
23. When the brownie is finished baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and top with about a third 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 outer pan with enough warm water to come about halfway up the rim of the springform pan. The water should not rise above the top edge of the springform pan’s aluminum foil.
25. Bake the cheesecake for 45 minutes. The center should be set but still wobbly.
26. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook but will also slowly begin to cool.
27. Open the oven door for 30 minutes to allow the cheesecake to continue to cool slowly. This process will help prevent cracking.
28. Remove the cheesecake from the oven and wrap in the water bath and place in the refrigerator for 5-6 hours or overnight until set. Once completely cooled and set, remove from the springform pan.
To prepare the frosting:
29. Beat the butter until smooth.
30. Add the melted chocolate and mix until smooth.
31. Slowly add the powdered sugar and mix until smooth and well combined.
32. Add 4-5 tablespoons
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