°1 C. tablespoons coconut oil
°1 3/4 cups flour
°2 cups of sugar
°3/4 cup cocoa
°1 1/2 tsp. baking powder
°1 1/2 tsp. baking soda
°1/2 tsp. salt
°2 cups of milk
°2 eggs
°1/2 cup coconut oil, melted if necessary
°1 C. vanilla
°1 cream cheese, softened
°1/2 cup butter, softened
°2 cups powdered sugar
°1 C. vanilla
°1 1/4 cups sweetened shredded coconut, divided (1 cup + 1/4 cup)
°1 1/4 cups chocolate chips, divided (1 cup + 1/4 cup)
°1 1/4 cups pecans, coarsely chopped, divided (1 cup + 1/4 cup)
Preheat oven 350 F.
Grease a 13 X 9 inch (33 cm X 23 cm) rectangular pan generously with coconut oil. To book.
In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. To book.
In another bowl, combine the milk, eggs, oil and 1 tbsp. 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 the cream cheese, butter, powdered sugar and 1 Tbsp. vanilla, for 2 minutes, until smooth and fluffy.
In the bottom of the cake pan, spread 1 cup coconut, 1 cup chocolate chips and 1 cup pecans.
Pour the chocolate cake batter into the mold.
Drop spoonfuls of cheesecake mix all over the chocolate batter. With a fork, stir a little to spread the cheese mixture.
Bake for about 45-50 minutes, until the cake pulls away from the edges of the pan and a toothpick inserted in the middle comes out almost clean.
Right away, place the remaining pecans (1/4 cup) on top of the cake and return to the oven for 1-2 minutes (just to lightly toast the nuts).
Remove the cake from the oven, then immediately top with the remaining chocolate chips (1/4 cup) and the remaining coconut (1/4 cup).
Let the cake cool about at least 31 min before cutting to squares and serving.
Enjoy !


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