German Chocolate Cheesecake Cake
With layers of rich cake, creamy cheesecake, and a coconut-pecan frosting, it's the ultimate treat.
Ingredients
For the cheesecake center:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the cake:
- 1 box white cake mix (15.25 oz)
- Ingredients required by the cake mix usually eggs, oil, water
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C) and prepare a 9-inch round cake pan.
- Beat cream cheese until smooth. Add sugar and vanilla, followed by eggs and sour cream. Set aside.
- Prepare cake mix as directed, then fold in coconut and pecans.
- Pour half the cake batter into the pan, spoon cheesecake mixture over it, then top with remaining batter.
- Bake for 55-60 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, cook evaporated milk, sugar, egg yolks, and butter until thickened.
- Stir in vanilla, coconut, and pecans.
- Once cake is cool, frost with the coconut-pecan frosting. Serve and enjoy!