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
Cheesecake Center:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
White German Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk
Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Cheesecake Center: In a medium bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Stir in sour cream until smooth. Pour into the springform pan and bake for 40-45 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours.
- White German Chocolate Cake: In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar until fluffy. Add egg whites one at a time, then mix in vanilla and almond extracts. Alternate adding dry ingredients and buttermilk until batter is smooth. Divide batter between the two cake pans and bake at 350°F for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Coconut Pecan Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10–12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool.
- Assembly: Place one cake layer on a plate, top with the chilled cheesecake layer, then add the second cake layer. Spread the coconut pecan frosting on top and sides as desired. Refrigerate before slicing for cleaner cuts.
Notes
- You can make the cheesecake layer a day ahead for easier assembly.
- For added texture, toast the pecans and coconut before adding them to the frosting.
- This cake is rich, so thinner slices go a long way.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 48g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
