White German Chocolate Cake with Cheesecake Center

This beauty has 3 parts:

Buttery White Cake Layers

Rich Cheesecake Center

Coconut-Pecan Topping

Ingredients:

White Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 egg whites

2 tsp vanilla extract

1 cup whole milk

Cheesecake Layer:

16 oz (2 blocks) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

¼ cup sour cream

German Chocolate Topping:

1 cup evaporated milk

1 cup brown sugar

3 egg yolks

½ cup unsalted butter

1 tsp vanilla extract

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

Instructions:

Step 1: Make the Cheesecake Layer

Preheat oven to 325°F (163°C).

Beat cream cheese until smooth, then add sugar, eggs, vanilla, and sour cream.

Pour into a greased 9" springform pan and bake 35–40 minutes until set.

Cool completely, then chill for 2+ hours.

Step 2: Make the White Cake

Preheat oven to 350°F (175°C).

Cream butter and sugar until fluffy.

Add egg whites one at a time, then vanilla.

Mix in dry ingredients and milk alternately.

Divide between two 9" pans and bake 25–30 minutes.

Cool completely.

Step 3: Make the Coconut-Pecan Topping

Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan.

Cook over medium heat until thick (about 10–12 mins), stirring constantly.

Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.

Assemble the Cake

Place one cake layer on a plate.

Add chilled cheesecake layer on top.

Place second cake layer on top of cheesecake.

Spoon and spread the coconut-pecan topping generously over the top.

Optional: Drizzle with caramel for extra drama.

Options:

Make the cheesecake white chocolate flavored for a twist.

Add a layer of caramel sauce between the cake and cheesecake—unreal.

Enjoy your White German Chocolate Cake with Cheesecake Center.

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