White German Chocolate Cake With A Cheesecake Center
A decadent White German Chocolate Cake with moist dark chocolate layers, a creamy cheesecake center, coconut-pecan filling, and silky white chocolate frosting.
Ingredients
- 16 oz cream cheese
- 1½ cups granulated sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 box dark chocolate cake mix
- 1 cup evaporated milk
- ½ cup unsalted butter
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
- 4 cups powdered sugar
- 6 oz white chocolate
- 2-3 tbsp heavy cream
Instructions
- Set to 350°F (175°C). Grease and flour two 8-inch round cake pans and one 6-inch springform pan.
- Make the cheesecake center – Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then add vanilla. Pour into the springform pan and bake for 25–30 minutes until set but slightly jiggly. Cool completely, then refrigerate.
- Bake the chocolate cake – Prepare the batter as directed and divide between the 8-inch pans. Bake for 25–30 minutes until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
- In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring, for 10–12 minutes until thickened. Remove from heat, stir in vanilla, coconut, and pecans, then let cool.
- Beat butter until creamy. Gradually mix in powdered sugar, then add melted white chocolate, vanilla, and heavy cream. Beat until smooth and spreadable.
- Place one chocolate cake layer on a stand and spread with half the coconut-pecan filling. Add the cheesecake layer, then the second cake layer. Spread the remaining filling on top. Frost the entire cake with white chocolate frosting.
- Decorate with coconut, pecans, or white chocolate shavings and serve chilled.