Description
This White German Chocolate Cake with a Cheesecake Center is a luscious layered dessert featuring a creamy cheesecake middle sandwiched between moist white cake layers. Topped with a rich coconut-pecan frosting, this cake offers a perfect balance of textures and flavors, making it ideal for special occasions and celebrations.
Ingredients
Scale
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Cake Layers
- 1 box white cake mix (or homemade equivalent)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined. Pour the cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Allow to cool completely, then chill in the refrigerator.
- Bake the Cake Layers: Increase the oven temperature to 350°F. Grease two 9-inch round cake pans and line them with parchment paper. In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat until smooth and evenly combined. Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake layers completely on wire racks.
- Make the Coconut-Pecan Frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to prevent curdling and to ensure even cooking. Cook for about 10 minutes or until thickened to a creamy consistency. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cake: Place one white cake layer on a serving plate. Carefully place the chilled cheesecake layer on top of the first cake layer. Add the second cake layer atop the cheesecake. Frost the top and sides of the assembled cake with the cooled coconut-pecan frosting, spreading evenly with a spatula. Chill the cake until ready to serve, allowing the frosting to set.
Notes
- For extra stability during assembly and serving, freeze the cheesecake layer before placing it between the cake layers.
- The coconut-pecan frosting can be made a day in advance; store covered in the refrigerator and bring to room temperature before frosting the cake.
- Garnish with white chocolate curls or additional pecans for a decorative and elegant finish.
