Preheat oven to 350°F (175°C) and grease an 8x8 inch square baking pan or line with parchment paper.

In a medium mixing bowl, whisk together melted butter, 1 cup sugar, cocoa powder, salt, and vanilla extract.

Whisk in 2 eggs, one at a time, until the batter is glossy and smooth.

Gently fold in the flour until no white streaks remain. Reserve 1/4 cup of this batter and spread the remainder into the prepared pan.

In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and aerated.

Add the remaining egg and coconut extract to the cream cheese mixture, beating until fully incorporated.

Fold the shredded coconut into the cream cheese mixture.

Spread the coconut cheesecake mixture evenly over the brownie layer in the pan.

Dollop the reserved 1/4 cup of brownie batter over the cheesecake layer and use a knife to swirl the two batters together.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool completely in the pan on a wire rack before slicing into 16 squares.