🍰 White German Chocolate Cake with a Cheesecake Center 🍰
Indulge in layers of deliciousness! This White German Chocolate Cake with a Cheesecake Center is a dreamy dessert featuring rich white cake, a creamy cheesecake filling, and topped with a luscious coconut-pecan topping. Perfect for any occasion! 😍🎂
🔸 Ingredients:
🍰 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 🌰
🔸 Directions:
1️⃣ Make the Cheesecake Layer:
Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper. 🧑🍳
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined. 🧁
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. ❄️
2️⃣ Make the White Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 🎂
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. 🍫
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. 🥄
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. 🔥
3️⃣ Make the Coconut-Pecan 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). 🕰️
Remove from heat and stir in the vanilla, coconut, and pecans. Let the topping cool to room temperature. 🍥
4️⃣ Assemble 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. 🍰
Place the second cake layer on top of the cheesecake. 🎂
Spread the coconut-pecan topping evenly over the top of the cake. 🥥🌰
Refrigerate the cake for at least 1 hour before slicing to allow it to set. ❄️
🔸 Prep Time: 40 minutes
🔸 Cook Time: 75 minutes
🔸 Total Time: 2 hours 15 minutes
🔸 Servings: 12-14
🔸 Calories per Serving: 450 kcal
✨ Tip: Allow the cake to cool completely for the best flavor and texture! 🧁
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