For the cheesecake filling, mix all the ingredients with a hand mixer until smooth. Then refrigerate.
For the chocolate cake, prepare a large, 9×5 inch (23×13 cm) ovenproof bowl: grease with butter and dust with unsweetened cocoa powder. Set aside for now.
Put butter, oil, sugar in another bowl and stir until fluffy. Then stir in the eggs.
Stir in the flour, baking cocoa and baking powder.
Then add the milk and mix everything to a homogeneous mass. Caution: do not mix the dough for too long.
Now place the batter in the prepared bowl for the oven.
Now put the cheescake mixture in the middle of the chocolate dough in the greased bowl. Do not cover or press down the cheesecake batter with the chocolate batter. The filling sinks automatically during baking.
Now bake the cake at 180 degrees for 75 minutes. If the dough gets too dark, cover everything with aluminum foil.
For the White Chocolate Frosting, melt the white chocolate in 30 grams of cream over a water bath or in the microwave and allow to cool at room temperature.
Mix cream cheese with powdered sugar in a bowl. Then whip with the whipped cream.
Fold in the cooled chocolate-cream mixture until you get a mixture that is a bit firmer than whipped cream. Caution: do not overflow, otherwise the cream will flocculate.
Remove the cooled cake from the mold and cut straight if necessary. Place on a plate, dome side up.
Now spread the frosting on the cake and then sprinkle it with the grated coconut. Caution: do not press the grated coconut, otherwise the snowball illusion could be lost.