Description
White German Chocolate Cake with a Cheesecake Center is an indulgent dessert that combines layers of moist white German chocolate cake with a creamy cheesecake filling. Finished with coconut-pecan frosting, it’s a show-stopping treat that blends two classic desserts into one rich creation.
Ingredients
- 1 box white German chocolate cake mix (plus ingredients on package)
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare cake mix according to package directions and pour half the batter into each pan.
- In a bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Spread cheesecake filling over the batter in one pan. Top with remaining cake batter, spreading carefully to cover the cheesecake layer.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Meanwhile, make coconut-pecan frosting: In a saucepan, combine butter, condensed milk, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in coconut and pecans. Let cool.
- Assemble cake by placing the plain cake layer on the bottom, followed by the cheesecake-filled cake layer. Spread coconut-pecan frosting evenly over the top and sides.
- Chill for at least 1 hour before slicing for cleaner cuts.
Notes
- For an extra-decadent version, drizzle melted white chocolate over the finished cake.
- Cheesecake layer can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American