Description
This White German Chocolate Cake with a Cheesecake Center is a decadent layered dessert featuring a rich and creamy cheesecake base sandwiched between light and fluffy white cake layers, all topped with a luscious coconut-pecan frosting. Perfect for special occasions, this indulgent American dessert combines the classic flavors of white chocolate, coconut, and pecans with the tangy smoothness of cheesecake for a truly memorable treat.
Ingredients
Scale
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the White Cake Layers
- 1 box white cake mix (with required ingredients: egg whites, water, and oil)
- 1/2 teaspoon almond extract (optional)
For the Coconut-Pecan Frosting
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Make the Cheesecake Layer: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined. Pour this batter into the prepared springform pan and bake for 35 to 40 minutes, or until the center is set and the edges start to pull away slightly. Allow to cool completely, then refrigerate for at least 2 hours or overnight to fully chill.
- Make the Cake Layers: Prepare the white cake mix according to the package instructions, incorporating the almond extract if desired for extra flavor. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F (177°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans before removing.
- Make the Coconut-Pecan Frosting: In a medium saucepan over medium heat, whisk together evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to prevent curdling and cook until the mixture thickens and becomes bubbly, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature so it thickens up before using.
- Assemble the Cake: Place one white cake layer on a serving plate. Carefully remove the chilled cheesecake layer from the springform pan and place it on top of the first cake layer. Add the second white cake layer on top of the cheesecake. Spread the cooled coconut-pecan frosting evenly over the top of the assembled cake. Optionally, frost the sides lightly with whipped cream for a smooth finish or leave the sides exposed to showcase the layers. Chill the whole cake before serving to set the frosting.
Notes
- The cheesecake layer can be prepared up to two days in advance and kept chilled in the refrigerator.
- For an extra decadent touch, drizzle the top with white chocolate ganache before serving.
- Leftover cake should be stored in the refrigerator for up to 4 days to maintain freshness and texture.
