If you dream of a cake that brings together the rich, creamy indulgence of cheesecake with the luscious, nutty sweetness of a classic Southern treat, then this White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe is your new best friend. Imagine tender layers of white German chocolate cake embracing a velvety cheesecake core, all crowned with a decadent coconut-pecan frosting that melts in your mouth. Every bite is a celebration of textures and flavors that will have you reaching for seconds (and thirds) without hesitation. Whether you’re looking for a show-stopping dessert for special occasions or simply want to spoil yourself, this cake delivers on all fronts with warmth and unforgettable charm.
Ingredients You’ll Need
To make this stunning cake, you don’t need a pantry full of exotic items—each ingredient is thoughtfully chosen and plays a crucial role in creating the perfect balance of texture, taste, and visual appeal. From the creamy cheesecake center to the tender cake layers and the rich, nutty frosting, every component depends on quality ingredients to shine.
- Cream cheese (16 oz, softened): The base of the cheesecake center, ensuring a smooth and creamy texture.
- Granulated sugar: Sweetens both the cheesecake and cake layers, balancing flavors beautifully.
- Large eggs (6 total): Adds richness and structure to the cheesecake, cake batter, and frosting.
- Sour cream (1/2 cup): Brings moistness and a slight tang to the cheesecake that cuts the sweetness perfectly.
- Vanilla extract (2 tsp): Infuses warmth and depth throughout the cheesecake, cake, and frosting.
- All-purpose flour (2 1/4 cups): Provides the sturdy yet tender foundation for the cake layers.
- Baking powder (1 tbsp): Helps the cake rise to fluffy perfection.
- Salt (1/2 tsp): Enhances all the flavors and balances sweetness.
- Unsalted butter (1 1/2 cups): Adds richness and moisture in the cake and frosting.
- White German chocolate (6 oz, melted and cooled): The star ingredient, delivering delicate cocoa flavor with a creamy finish.
- Whole milk (1 cup): Keeps the cake batter smooth and tender.
- Evaporated milk (1 cup): Creates the luscious base for the coconut-pecan frosting.
- Egg yolks (3 large): Give the frosting a rich, silky texture.
- Sweetened shredded coconut (1 1/2 cups): Adds tropical sweetness and delightful chewiness to the frosting.
- Chopped pecans (1 cup): Provide crunch and nutty depth in every frosting spoonful.
How to Make White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 325°F and greasing a 9-inch springform pan lined with parchment paper. Beat softened cream cheese and sugar together until gloriously smooth, then add eggs one at a time, making sure each is well incorporated. Stir in the sour cream and vanilla extract for extra creaminess and flavor. Pour this heavenly mixture into your pan and bake for 45 to 50 minutes until it’s set but still soft in the center. Allow the cheesecake to cool completely before wrapping and freezing it for about 2 hours—this step is crucial for easy assembly later on.
Step 2: Bake the White German Chocolate Cake Layers
Turn the oven up to 350°F and prepare two 9-inch cake pans by greasing and flouring them. In a medium bowl, whisk together flour, baking powder, and salt, ensuring your dry ingredients are ready to mingle with your batter. In a separate large bowl, cream butter and sugar until the mixture is irresistibly light and fluffy. Add eggs one at a time, followed by vanilla and the melted white German chocolate, which adds that signature rich and creamy nuance. Alternate adding dry ingredients and milk to maintain a smooth batter. Divide equally between your pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Cool completely before assembly.
Step 3: Make the Coconut-Pecan Frosting
This frosting is the showstopper that ties the cake together. In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly and lovingly for 10 to 12 minutes as the mixture thickens into a luscious, creamy frosting. Remove from heat and instantly stir in vanilla extract, shredded coconut, and chopped pecans. The aroma alone will have you eager to frost the cake immediately!
Step 4: Assemble the Cake
Place one cooled cake layer on your serving plate, then gently add the frozen cheesecake layer on top—freezing the cheesecake ensures it holds its shape beautifully between the delicate cake layers. Top with the second cake layer, and generously cover the entire cake with your homemade coconut-pecan frosting, spreading it lovingly over the top and sides. Chill the cake to set the frosting and help the flavors marry before slicing into this masterpiece.
How to Serve White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe
Garnishes
To elevate your presentation, consider sprinkling a handful of toasted pecans or extra shredded coconut over the frosting before chilling. Fresh berries like raspberries or strawberries provide a stunning pop of color and a bright contrast to the cake’s richness. A light dusting of powdered sugar or edible flowers can also add a lovely final touch—making each slice look as beautiful as it tastes.
Side Dishes
This dessert shines best paired with simple, complementary sides that don’t overpower it. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the cake’s richness wonderfully. Alternatively, a small bowl of fresh fruit salad can balance the sweetness with a fresh, tart note, making every bite refreshing and satisfying.
Creative Ways to Present
If you’re serving this fantastic White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe at a party, try creating personalized mini slices or cake jars layered with additional frosting for a charming, portable treat. You can also serve it on rustic wooden boards with a selection of nuts and chocolates for an inviting dessert spread that guests will rave about.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully covered in the refrigerator for up to 4 days. Make sure to store it in an airtight container or wrapped well in plastic wrap to keep the frosting moist and the cake layers tender. The flavors actually deepen as time passes, so leftovers might be even better!
Freezing
If you want to save a slice for later indulgence, this cake freezes well for up to 2 months. Wrap individual slices tightly in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge before enjoying, as this helps preserve the creamy cheesecake center’s perfect texture.
Reheating
Because of its cheesecake layer and frosting, this cake is best enjoyed chilled or at room temperature. If you prefer a slightly softer texture, let slices sit out for 20 to 30 minutes before serving. Avoid microwaving sliced cake as it can alter the texture of the cheesecake and frosting.
FAQs
Can I make this cake dairy-free?
This particular recipe relies heavily on dairy for its rich textures, especially in the cheesecake center and frosting. For a dairy-free adaptation, you would need to substitute cream cheese, butter, and milk with plant-based alternatives and ensure the white chocolate is dairy-free as well—though the texture and flavor may vary.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cheesecake layer gently at 325°F and avoid over-baking; it should still have a slight wobble in the center when you take it out. Cooling it gradually, then freezing before assembly, also helps maintain a flawless surface.
Can I prepare the frosting ahead of time?
Yes! The coconut-pecan frosting can be made a day in advance and refrigerated. Before frosting the cake, warm it slightly to make spreading easier without losing its texture.
What if I don’t have a springform pan?
A regular 9-inch cake pan lined with parchment can work for the cheesecake layer, but removing the cheesecake without cracking is easier with a springform pan. If using a regular pan, cool it completely before carefully loosening the edges with a knife.
Is this cake suitable for special occasions?
Absolutely! The elegant layers, textures, and flavors make the White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe a stellar choice for birthdays, holidays, or any celebration where you want to impress and delight your guests.
Final Thoughts
There’s something truly special about combining the creamy richness of cheesecake with the delicate sweetness of white German chocolate and the irresistible crunch of coconut and pecans in a frosting. This White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe is a celebration on a plate, crafted to bring smiles and warm hearts. I wholeheartedly encourage you to make it your own and enjoy every decadent bite—trust me, this cake will quickly become your new go-to dessert for celebrations and cozy nights alike.
Print
White German Chocolate Cake with Cheesecake Center and Coconut-Pecan Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent layered dessert that combines a moist white German chocolate cake with a creamy cheesecake middle, all topped with a rich coconut-pecan frosting. Perfect for special occasions, it showcases a delightful harmony of textures and flavors, making every bite a heavenly treat.
Ingredients
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
White German Chocolate Cake
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 6 oz white German chocolate (melted and slightly cooled)
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cheesecake Layer: Preheat oven to 325°F and grease and line a 9-inch springform pan with parchment paper. Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla extract. Pour batter into the pan and bake for 45–50 minutes until set. Allow to cool completely, then freeze for 2 hours.
- Prepare Cake Layers: Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and melted white German chocolate. Alternately add the dry ingredients and whole milk, beginning and ending with the dry ingredients. Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
- Make Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly until the mixture thickens, approximately 10–12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Assemble Cake: Place one cooled cake layer on a serving plate. Carefully place the frozen cheesecake layer on top. Add the second cake layer on top of the cheesecake. Frost the top and sides of the cake with the prepared coconut-pecan frosting. Chill before serving to allow frosting to set.
Notes
- Freeze the cheesecake layer completely before stacking to make assembly easier and to maintain the cake’s structure.
- For a lighter texture in the frosting, consider reducing the amount of shredded coconut and pecans slightly.
