Description
Indulge in this decadent fusion of moist white German chocolate cake and a rich cheesecake center, all topped with a luscious coconut-pecan frosting. This show-stopping dessert is perfect for special occasions and is sure to impress your guests!
Ingredients
Units
Scale
For the Cheesecake Center:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the White German Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, at room temperature
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, separated
- 4 oz (113g) white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup (115g) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups (100g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
Instructions
- Prepare the Cheesecake Center:
- Preheat your oven to 325°F (163°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth.
- Add the 2 eggs, one at a time, mixing well after each addition.
- Blend in 1 teaspoon vanilla extract.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until set and slightly jiggly in the center.
- Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate until firm, at least 3 hours or overnight.
- Prepare the White German Chocolate Cake:
- Increase the oven temperature to 350°F (177°C). Grease and line two 8-inch (20cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, vegetable oil, and 1½ cups sugar until light and fluffy.
- Add the 4 egg yolks, one at a time, beating well after each addition.
- Mix in the melted white chocolate and 1 teaspoon vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
- In a separate bowl, beat the 4 egg whites until stiff peaks form. Gently fold them into the batter until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, 1 cup sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 12-15 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and chopped pecans.
- Allow the frosting to cool to room temperature before using.
- Assemble the Cake:
- Place one layer of the white German chocolate cake on a serving plate.
- Carefully place the chilled cheesecake layer on top of the cake layer.
- Top with the second cake layer.
- Frost the top and sides of the cake with the coconut-pecan frosting.
- Slice, serve, and enjoy this indulgent White German Chocolate Cake with a Cheesecake Center!
Notes
- Ensure all ingredients are at room temperature before beginning for best results.
- Chilling the cheesecake and cake layers before assembly makes the process easier and more stable.
- Store any leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~480 kcal
- Sugar: 45g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg