White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center

This cake is an indulgent, showstopping dessert that combines the creamy richness of cheesecake with the lightness of white cake, topped with a signature coconut-pecan frosting. It’s perfect for a special occasion or when you want to impress your guests!

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:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Coconut-Pecan Frosting:

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

Instructions:

For the Cheesecake Center:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, beat the cream cheese and sugar together until smooth.
3. Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
4. Pour the cheesecake mixture into a greased and floured 9-inch round cake pan and set aside.

For the White German Chocolate Cake:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, beat the butter and sugar together until fluffy and light.
3. Add the eggs, one at a time, and beat until incorporated. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth.
5. Carefully spoon the cake batter over the cheesecake center layer in the prepared cake pan, spreading it out evenly.

Bake:

1. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake part (not the cheesecake) comes out clean. The cheesecake layer may still be soft in the center, but it will set as it cools.
2. Allow the cake to cool completely before adding the frosting.

For the Coconut-Pecan Frosting:

1. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
2. Remove from heat and stir in the coconut, pecans, and vanilla extract. Allow the frosting to cool before spreading it over the cooled cake.

Assemble the Cake:

1. Once the cake has cooled, spread the coconut-pecan frosting evenly over the top.
2. Slice and serve the cake!

Enjoy this rich and decadent cake with a creamy cheesecake center that’s sure to wow everyone at the table! 🍰