Description
Indulge in the ultimate dessert experience with this White German Chocolate Cake featuring a decadent cheesecake center and a luscious coconut-pecan frosting. Perfect for special occasions or whenever you crave a show-stopping 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 (plus ingredients listed on the box – typically egg whites, water, and oil)
- 1/2 teaspoon almond extract (optional for enhanced flavor)
- 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
For the Coconut-Pecan Frosting:
Instructions
- Make the Cheesecake Layer: Preheat 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 cream cheese and sugar until smooth. Add eggs one at a time, beating after each, then mix in vanilla and sour cream. Pour the batter into the pan and bake for 35–40 minutes or until the center is set. Cool completely, then chill in the refrigerator for at least 2 hours or overnight.
- Make the Cake Layers: Prepare the white cake mix according to package instructions, adding almond extract if using. Divide the batter between two greased and floured 9-inch round cake pans. Bake as directed (usually 25–30 minutes at 350°F), then let cool completely.
- Make the Coconut-Pecan Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened and bubbly, about 8–10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
- Assemble the Cake: Place one white cake layer on a serving plate. Carefully remove the cheesecake layer from the springform pan and place on top of the first cake layer. Top with the second white cake layer. Spread the cooled coconut-pecan frosting over the top of the cake. Optional: lightly frost the sides with whipped cream or leave them exposed for a layered look. Chill before serving.
Notes
- The cheesecake layer can be made up to two days in advance.
- For extra decadence, drizzle with white chocolate ganache.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 44g
- Sodium: 370mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
