Description
Delight in a decadent White German Chocolate Cake featuring a creamy cheesecake center and topped with a rich, textured coconut-pecan frosting. This layered dessert combines moist white chocolate cake layers with a smooth cheesecake filling and a luscious frosting packed with coconut and pecans, making it a perfect treat for holidays and special occasions.
Ingredients
Scale
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
White German Chocolate Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 6 oz white chocolate, melted and slightly cooled
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 Cheesecake Layer: Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Beat together the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Pour the mixture into the prepared pan and bake for 35 to 40 minutes, or until the center is firm and set. Allow to cool completely, then refrigerate for at least 2 hours to chill thoroughly.
- Make Cake Layers: Increase oven temperature to 350°F. Grease two 9-inch round cake pans. In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, followed by vanilla extract. Alternately add the dry flour mixture and whole milk to the creamed mixture, beginning and ending with the flour mixture. Fold in the melted white chocolate. Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Prepare Coconut-Pecan Frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly to avoid curdling and cook until the mixture thickens, about 10 to 12 minutes. Remove from heat and immediately stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before use.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Carefully place the chilled cheesecake layer on top of the cake layer. Top with the second cake layer to form the full cake stack. Spread the coconut-pecan frosting evenly over the top and sides of the assembled cake, smoothing out with a spatula. For best slicing results, chill the cake before serving.
Notes
- This delightful cake can be prepared ahead of time: bake the cake layers and chill the cheesecake layer a day before assembling.
- Use a serrated knife when slicing to get clean, neat cuts.
- Optional: drizzle melted white chocolate over the frosted cake for an elegant finishing touch.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
