Description
A delightful White German Chocolate Cake with a creamy cheesecake center, layered with coconut-pecan filling and frosted with cream cheese frosting.
Ingredients
Scale
- For the Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the White German Chocolate Cake
- 2 ½ cups (315 g) cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) sugar
- 4 large egg whites
- 1 cup (240 ml) buttermilk
- 1 tsp vanilla extract
- For the Coconut-Pecan Filling
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) sugar
- 3 large egg yolks
- ½ cup (113 g) butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- For the Frosting
- 1 ½ cups (340 g) cream cheese frosting (homemade or store-bought)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment. Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until combined. Pour into prepared pan and bake for 35–40 minutes until set. Cool completely and chill.
- Make the Cake Layers: Increase oven temperature to 350°F (175°C). Grease and line two 8-inch cake pans. Whisk flour, baking powder, and salt. Beat butter and sugar until light and fluffy. Add egg whites one at a time. Mix in vanilla, then alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Make the Coconut-Pecan Filling: In a saucepan, whisk evaporated milk, sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.
- Assemble: Place one cake layer on a plate. Spread half the coconut-pecan filling on top. Add the cheesecake layer, then the remaining filling. Top with the second cake layer. Frost the entire cake with cream cheese frosting and garnish with chopped pecans.
- Chill & Serve: Refrigerate for at least 2 hours before slicing for clean layers.
Notes
- Ensure the cheesecake layer is completely cooled before assembling the cake.
- For best results, use room temperature ingredients.
- Garnish with additional pecans for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg