Go Back
Moist slice of White German Chocolate Cake with creamy cheesecake center, topped with coconut, pecans, and dripping frosting

White German Chocolate Cake with Cheesecake Center

This White German Chocolate Cake with a Cheesecake Center combines moist white cake, creamy cheesecake, and coconut-pecan topping. A rich, classic dessert perfect for any special occasion
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Servings 12 Yield

Ingredients
  

  • Component Ingredient Quantity
  • White Cake All-purpose flour 2½ cups
  • Baking powder 2½ tsp
  • Salt ½ tsp
  • Unsalted butter softened 1 cup (2 sticks)
  • Granulated sugar 2 cups
  • Egg whites 4 large
  • Vanilla extract 2 tsp
  • Whole milk 1 cup
  • Cheesecake Layer Cream cheese softened 16 oz (2 blocks)
  • Granulated sugar ½ cup
  • Eggs 2 large
  • Vanilla extract 1 tsp
  • Sour cream ¼ cup
  • German Chocolate Topping Evaporated milk 1 cup
  • Brown sugar 1 cup
  • Egg yolks 3 large
  • Unsalted butter ½ cup
  • Vanilla extract 1 tsp
  • Sweetened shredded coconut 1½ cups
  • Chopped pecans 1 cup

Instructions
 

  • Step 1: Make the Cheesecake Layer
    Preheat oven to 325°F (163°C). Grease a 9-inchspringform pan.Beat softened cream cheese until creamy and lump-free. Add sugar, eggs,vanilla, and sour cream. Mix until smooth — just enough to combine.Pour into the pan and smooth the top.Bake 35–40 minutes, until the center is set but slightly jiggly.Cool at room temperature, then chill for at least 2 hours (overnight iseven better).You’ll know it’s perfect when it feels firm yet creamy to the touch.
  • Step 2: Bake the White Cake Layers
    Increase oven temperature to 350°F (175°C). Greasetwo 9-inch cake pans.In a bowl, whisk together flour, baking powder, and salt.In another, beat butter and sugar until light and fluffy (about 3 minutes).Add egg whites one at a time, then vanilla.Alternate between adding dry ingredients and milk, mixing gently until smooth.Divide the batter between pans and bake for 25–30 minutes, until atoothpick comes out clean.Cool completely before assembling.Your kitchen will smell like buttery vanilla heaven!
  • Step 3: Make the Coconut-Pecan Topping
    In a saucepan over medium heat, combine evaporated milk,brown sugar, egg yolks, and butter. Stir constantly until thickened (about 10minutes).Remove from heat, add vanilla, coconut, and pecans.Let cool completely before using.The aroma of caramelized sugar and toasted nuts is irresistible.
  • Step 4: Assemble the Cake
    Place one cake layer on your serving plate.Carefully remove the chilled cheesecake from the springform pan and place it ontop.Add the second cake layer over the cheesecake.Spoon the coconut-pecan frosting over the top, letting it gently drip down thesides.Optional: drizzle with warm caramel or melted white chocolate for a glossyfinish.