White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center

Ingredients

For the Cheesecake Center:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 large eggs

For the White German Chocolate Cake:

• 1 box white cake mix (or homemade white cake batter)
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup vegetable oil
• 4 egg whites
• 1 teaspoon vanilla extract
• 4 oz white German chocolate, melted and slightly cooled

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray the sides.
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add sugar and vanilla, beat until combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Pour into prepared pan and bake for 35–40 minutes, or until center is set.
6. Let it cool completely, then refrigerate for 2 hours (or freeze for faster assembly).

Step 2: Make the White German Chocolate Cake Layers

1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
2. In a large bowl, combine cake mix, buttermilk, oil, egg whites, vanilla, and melted white German chocolate.
3. Beat on medium speed for 2–3 minutes until batter is smooth and fluffy.
4. Divide evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.
5. Let layers cool completely before assembling.

Step 3: Make the Coconut-Pecan Frosting

1. In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
2. Cook while stirring constantly until thickened (about 10–12 minutes).
3. Remove from heat and stir in coconut, pecans, and vanilla.
4. Let cool to room temperature before using.

Assembly

1. Place one white chocolate cake layer on a serving plate.
2. Add a thin layer of frosting, then gently place the chilled cheesecake layer on top.
3. Top with the second cake layer.
4. Spread coconut-pecan frosting generously on top and around the sides.
5. Chill the cake for 1–2 hours before slicing to help everything set.

 Pro Tips

• For extra indulgence, drizzle melted white chocolate over the top before serving.
• Want more texture? Add toasted coconut flakes as garnish.
• Make a day ahead—this cake tastes even better after chilling overnight.