Beat together the cheeses in a large bowl with a hand mixer
on medium speed until smooth. Add the granulated sugar
and brown sugar and continue beating on medium speed until combined. Fold in 1 cup of the coconut, the pecans
, melted chocolate and vanilla.
Spray a 9-inch springform pan
with nonstick cooking spray and then line it with ladyfingers . Alternate layers of the chocolate mixture with the remaining ladyfingers
, using an offset spatula
knife sprayed with nonstick cooking spray
. Chill overnight.
Remove from the pan and decorate with whipped cream . Sprinkle the remaining 1/2 cup coconut
over the whipped cream
and lightly grate
chocolate over the top to decorate.