Description
This decadent cake features a creamy cheesecake layer nestled between soft white cake and topped with a rich coconut-pecan frosting—a showstopping dessert perfect for any occasion.
Ingredients:
For the Cheesecake Center:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
For the White Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Preparation:
Step 1: Make the Cheesecake Layer
- Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract; beat until combined.
- Add eggs one at a time, mixing well after each.
- Pour into prepared pan and bake for 35–40 minutes, or until set. Cool completely, then refrigerate until firm.
Step 2: Make the White Cake
- Prepare the cake batter according to box instructions using water, oil, and egg whites.
- Divide batter evenly between two 8-inch round cake pans.
- Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Step 3: Make the Frosting
- In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
Step 4: Assemble the Cake
- Place one white cake layer on a serving plate.
- Gently place the cheesecake layer on top.
- Add the second white cake layer.
- Spread the coconut-pecan frosting over the top and sides.
Why You’ll Love This Recipe
This White German Chocolate Cake with a Cheesecake Center is a delightful twist on a classic dessert. The creamy cheesecake filling adds a unique, rich texture that complements the light and fluffy white cake. The coconut-pecan frosting brings a nutty, sweet flavor that ties all the layers together, creating a truly irresistible treat. It’s perfect for special occasions, holidays, or any time you want to impress your friends and family with a homemade masterpiece. The combination of flavors and textures makes it a memorable dessert that everyone will enjoy.
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Garnish with extra shredded coconut or chopped pecans for an elegant presentation.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or tea to balance the sweetness.
Tips:
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use high-quality ingredients for the best flavor.
- Allow the frosting to cool completely before spreading to prevent it from melting the cake.
- If you don’t have parchment paper, grease and flour the cake pans thoroughly to prevent sticking.
- For a more intense coconut flavor, toast the shredded coconut before adding it to the frosting.
Preparation Time:
45 minutes
Cook Time:
1 hour
Chill Time:
1–2 hours
Total Time:
Approximately 3 hours
Nutrition Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: Approximately 8-10 grams per serving
- Sodium: Approximately 250-350mg per serving
Conclusion
This White German Chocolate Cake with a Cheesecake Center is a show-stopping dessert that combines the best of both worlds. The creamy cheesecake filling, moist white cake, and rich coconut-pecan frosting create a symphony of flavors and textures that will delight your taste buds. While it requires a bit of effort, the end result is well worth it, making it a perfect centerpiece for any celebration or gathering. Enjoy the process of creating this masterpiece, and savor every bite of this unforgettable cake.
Questions and Answers
Q1: Can I use a different size cake pan?
A: While the recipe is optimized for 8-inch cake pans, you can use 9-inch pans, but the cake layers will be thinner, and you may need to adjust the baking time accordingly. Keep an eye on the cake as it bakes to ensure it doesn’t overcook.
Q2: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it in the refrigerator to keep it fresh. The flavors will meld together even more, making it even more delicious!
Q3: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.
Q4: What can I substitute for pecans in the frosting?
A: If you have a nut allergy or simply don’t like pecans, you can substitute them with walnuts, almonds, or even macadamia nuts. Alternatively, you can omit the nuts altogether for a coconut-only frosting.
Q5: Can I use homemade white cake instead of a boxed mix?
A: Absolutely! If you prefer to make your white cake from scratch, feel free to use your favorite recipe. Just make sure it yields enough batter for two 8-inch cake layers.
