White German Chocolate Cake with Cheesecake Center
Creamy, dreamy, and packed with irresistible flavor, this White German Chocolate Cake with Cheesecake Center is a true showstopper.
Servings: 8 servings
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Saucepan
Ingredients
Cheesecake Center
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Cake Batter
- 1 box (15.25 oz) white cake mix
- Ingredients required by the cake mix
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
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
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. In a medium mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and 1/2 teaspoon vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring each is well incorporated. Finally, mix in the sour cream until the batter is silky and smooth. Set this cheesecake mixture aside.
- Prepare the white cake mix according to the package instructions (which typically requires eggs, oil, and water). Gently fold in 1 cup sweetened shredded coconut and 1/2 cup chopped pecans to give your cake a subtle crunch and sweet coconut hint.
- Pour half of the cake batter into your prepared cake pan and smooth it out. Carefully spoon the cheesecake mixture over the batter, spreading it gently to cover the layer. Then, pour the remaining cake batter on top, trying to cover the cheesecake layer as completely as possible.
- Place the pan in the oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and feel springy. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter. Stir constantly for about 10–12 minutes, until the mixture thickens. Remove from the heat and add 1 teaspoon vanilla, 1 1/2 cups shredded coconut, and 1 cup chopped pecans. Allow the frosting to cool to room temperature.
- Once the cake is fully cooled, generously spread the coconut-pecan frosting over the top and sides.
- Slice the cake and serve up your masterpiece, relishing the creamy cheesecake center and crunchy, sweet topping!
Notes
Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days.