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White German Chocolate Cake with a Cheesecake Center

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This stunning cake is a unique twist on the classic German chocolate cake. It features a moist white chocolate cake, a creamy cheesecake center, and a luscious coconut-pecan topping. It’s the perfect dessert for special occasions or when you want to impress your guests!

Ingredients

Scale

For the White Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (room temperature)
  • 1/2 cup white chocolate (melted and slightly cooled)

For the Cheesecake Center:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Coconut-Pecan Topping:

  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (cubed)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

Make the Cheesecake Layer:

  1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
  2. Mix the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined.
  3. Bake the cheesecake layer: Pour the cheesecake batter into the prepared pan and bake for 40–45 minutes, or until the center is just set. Let it cool completely in the pan, then refrigerate for at least 2 hours.

Make the White Cake:
4. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
5. Prepare the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and melted white chocolate.
6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
7. Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Coconut-Pecan Topping:
8. Cook the topping: In a saucepan, whisk together the evaporated milk, egg yolks, and sugar over medium heat. Add the butter and cook, stirring constantly, until thickened (about 10 minutes).
9. Add the coconut and pecans: Remove from heat and stir in the vanilla, coconut, and pecans. Let the topping cool to room temperature.

Assemble the Cake:
10. Layer the cake: Place one cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the cake layer. Trim the edges if necessary.
11. Add the second layer: Place the second cake layer on top of the cheesecake.
12. Top with coconut-pecan topping: Spread the coconut-pecan topping evenly over the top of the cake.
13. Serve: Refrigerate the cake for at least 1 hour before slicing to allow it to set.

Notes

  • Storage: Keep the cake refrigerated. It can be stored in an airtight container for up to 3 days.
  • Make Ahead: The cheesecake layer and topping can be made a day in advance. Assemble the cake on the day of serving.
  • Variations: Add a drizzle of white chocolate ganache or garnish with toasted coconut flakes for extra flair.

Find it online: https://ukfinda.com/white-german-chocolate-cake-with-a-cheesecake-center/