1. Make the cheesecake filling:
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Preheat your oven to 325°F (165°C).
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In a medium bowl, beat the cream cheese with sugar until smooth. Add the vanilla extract, egg, and flour. Beat until fully combined.
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Grease and line a 9-inch round cake pan with parchment paper.
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Pour the cheesecake mixture into the pan and bake for 20-25 minutes, or until it’s set and just slightly jiggles in the center. Remove from the oven and set aside to cool. Keep the oven at 325°F for the cake.
2. Make the white German chocolate cake:
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).
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Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
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Fold in the shredded coconut and chopped pecans.
3. Assemble the layers:
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Grease and line two 9-inch round cake pans. Divide the cake batter evenly between the two pans, spreading it out smoothly.
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Gently place the cooled cheesecake layer on top of one of the cake pans. Press it down lightly so it sticks.
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Then, pour the remaining cake batter over the cheesecake, spreading it out evenly to cover the top.
4. Bake the cake:
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Bake at 325°F (165°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Make the German chocolate frosting:
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In a medium saucepan, combine the sugar, evaporated milk, butter, egg yolks, and vanilla extract.
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Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
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Once thickened, remove from the heat and stir in the coconut flakes and chopped pecans. Let the frosting cool to room temperature.
6. Assemble the cake:
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Once the cake layers have cooled completely, spread the German chocolate frosting over the top of the cake. If you’re feeling extra, you can also frost the sides for a more dramatic presentation.
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Garnish with additional shredded coconut or pecans if desired.
Serve & Enjoy!
This White German Chocolate Cake with a Cheesecake Center is rich, creamy, and sure to be a showstopper at any gathering. The cheesecake layer is a delightful surprise, adding a bit of tang to balance out the sweet and nutty German chocolate frosting
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