Description
White German Chocolate Cake with a Cheesecake Center is the definition of an unforgettable celebration dessert. Combining three irresistible layers of indulgence—a moist white chocolate cake, a rich baked cheesecake center, and the iconic coconut pecan filling made famous by classic German chocolate cake—this bakery-style masterpiece is guaranteed to steal the spotlight at any gathering.
Ingredients
🍰 For the White Chocolate Cake
- 3 cups cake flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 6 ounces white chocolate, melted and cooled
- 1 cup buttermilk
- ½ cup sour cream
- 2 teaspoons vanilla extract
🧀 For the Cheesecake Center
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
🥥 For the Coconut Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1½ cups chopped toasted pecans
🤍 For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
✨ For Decoration
- Toasted coconut flakes
- Chopped toasted pecans
- White chocolate curls
- Fresh white flowers (food-safe, optional)
- White chocolate chips
Instructions
Step 1: Bake the Cheesecake Layer
Preheat oven to 325°F (163°C).
Grease and line one 9-inch springform pan.
Beat together:
- Cream cheese
- Sugar
until smooth.
Mix in:
- Eggs
- Vanilla
- Sour cream
Pour into the prepared pan.
Bake for 35–40 minutes, or until the center is just set.
Cool completely.
Refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare the White Chocolate Cake
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans.
Whisk together:
- Cake flour
- Baking powder
- Baking soda
- Salt
In a separate bowl beat:
- Butter
- Sugar
until light and fluffy.
Add eggs one at a time.
Mix in:
- Melted white chocolate
- Vanilla
Alternate adding the flour mixture with the buttermilk and sour cream.
Mix only until combined.
Divide evenly between prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely.
Step 3: Prepare the Coconut Pecan Filling
In a saucepan combine:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
Cook over medium heat, stirring constantly until thickened.
Remove from heat.
Stir in:
- Vanilla
- Coconut
- Toasted pecans
Cool completely.
Step 4: Prepare the Cream Cheese Frosting
Beat together:
- Cream cheese
- Butter
until smooth.
Gradually mix in powdered sugar.
Add:
- Vanilla
- Heavy cream
Beat until light and fluffy.
Step 5: Assemble the Cake
Place one white cake layer on a serving plate.
Spread a thin layer of frosting.
Top with the chilled cheesecake layer.
Spread a generous layer of coconut pecan filling over the cheesecake.
Place the second cake layer on top.
Apply a thin crumb coat of frosting.
Chill for 20 minutes.
Frost the entire cake with the remaining cream cheese frosting.
Step 6: Decorate
Press toasted coconut flakes around the sides.
Sprinkle chopped toasted pecans over the top.
Decorate with:
- White chocolate curls
- White chocolate chips
- Additional coconut
- Fresh flowers (optional)
Refrigerate for 30 minutes before slicing.
Notes
- Bake the cheesecake layer one day ahead for easier assembly.
- Use room-temperature ingredients for smooth batters and frosting.
- Cool every component completely before assembling.
- Toast the coconut and pecans for richer flavor.
- Chill the assembled cake before slicing for clean, defined layers.
- Avoid overbaking the white cake to keep it moist and tender.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 890
- Sodium: 390mg
- Carbohydrates: 82g
- Protein: 10g