Description
This White German Chocolate Cake with a Cheesecake Center combines the rich flavors of classic German chocolate with a creamy cheesecake core. Topped with a luscious coconut-pecan frosting, this cake offers a delightful blend of textures and tastes perfect for special occasions or any time you crave a decadent dessert.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix
- Ingredients required per package directions (eggs, oil, water)
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, lightly beaten
Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2½ cups sweetened flaked or shredded coconut
- 1½ cups chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Prepare Cake Batter: Follow the package instructions on the German chocolate cake mix, combining with required eggs, oil, and water. Set the batter aside once ready.
- Make Cheesecake Filling: In a large bowl, beat together the softened cream cheese and 1½ cups granulated sugar until smooth and creamy. Gradually add in the 4 lightly beaten eggs, mixing until fully incorporated.
- Layer Cake and Cheesecake: Pour half of the prepared cake batter evenly into the two cake pans. Spoon the cheesecake filling carefully over the batter layer, spreading gently to distribute evenly.
- Top with Remaining Batter: Pour the remaining cake batter over the cheesecake filling in each pan, carefully spreading to cover the filling without mixing layers.
- Bake the Cake: Place the pans in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the cake layer (avoiding the cheesecake center) comes out clean. Remove from the oven and allow cakes to cool completely.
- Prepare Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, cubed butter, and 3 egg yolks. Cook over medium heat, stirring constantly until mixture thickens and turns golden, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Frost the Cake: Once cakes are fully cooled, spread the coconut-pecan frosting evenly over the top of the cake.
- Chill Before Serving: Refrigerate the frosted cake for at least 2 hours to allow the frosting to set and flavors to meld before slicing and serving.
Notes
- Ensure the cake is fully cooled before frosting to prevent melting the frosting.
- For best results, use room temperature cream cheese for a smooth cheesecake filling.
- Check the cake near the 50-minute mark to avoid overbaking, as ovens vary.
- The frosting can be made ahead and refrigerated; warm slightly before spreading if too thick.
- Store leftovers covered in the refrigerator; consume within 3-4 days.
