In a medium size bowl, place cream cheese, sugar, vanilla, a small egg and mix until smooth and well combined. Set aside.

Prepare a large pyrex bowl (23x13 cm) for baking the cake: grease it with butter and dust it with sweetened cocoa powder. Set aside.

In a large bowl, place butter, oil, sugar and mix with a hand mixer until creamy.

Add the eggs one at a time and mix until well combined.

Sift in flour, cocoa, baking powder and start mixing at low speed.

Gradually add the milk while mixing. Don't overmix!

Pour the cake batter into the prepared bowl.

Place the Cheesecake Filling on top at the center of the cake batter: don't cover it with the chocolate batter, leave it on top: it will sink at the bottom in the oven while the cake is baking.

Bake in preheated oven at 180°C-350°F for about 75 minutes or until a tootphick comes out clean (the baking time depends on the dimension of your pyrex bowl). Place an alluminium foil on top of the cake after about 40 minutes baking to prevent burn.

Cool down completely before unmold it.

In a small heat proof bowl, place chopped white chocolate and 30g of whipping cream.

Melt in microwave or over bain-marie and set aside at room temperature to slighlty cool down.

In a large bowl place cream cheese, whipping cream, powdered sugar and mix with a hand mixer until creamy and shiny.

Add the white chocolate mix and mix until well combined: don't overmix, you'll get a fluffy frosting, slightly thicker than whipping cream.

Unmold the cake (trim the top if it has a huge dome) and place it upsidedown.

Frost the cake, smooth the frosting with a spatula and sprinkle with shredded coconut.