Description
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert combining a rich German chocolate cake layered with a smooth cream cheese filling. Topped with a luscious coconut-pecan frosting cooked to golden perfection, this cake offers a perfect balance of sweetness and texture, ideal for special occasions or indulgent treats.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix
- Ingredients required per package directions (eggs, oil, water)
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, lightly beaten
Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2½ cups sweetened flaked or shredded coconut
- 1½ cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prepare them for baking.
- Prepare Cake Batter: Following the package directions on the German chocolate cake mix, prepare the cake batter using the required eggs, oil, and water. Set the batter aside once ready.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1½ cups granulated sugar until smooth and creamy. Then, mix in the 4 lightly beaten eggs until fully combined, creating the cheesecake filling.
- Layer Cake Batter: Pour half of the prepared cake batter evenly into the bottom of the two cake pans, creating a base layer.
- Add Cheesecake Filling: Gently spoon and spread the cheesecake filling evenly over the cake batter layer in both pans, ensuring a smooth, even surface.
- Cover with Remaining Batter: Pour the remaining cake batter over the cheesecake filling carefully, spreading it gently to cover the filling without mixing the layers.
- Bake the Cake: Place the pans in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the cake layer (avoiding the cheesecake center) comes out clean. Remove and cool completely.
- Prepare Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, cubed butter, and egg yolks. Cook over medium heat, stirring constantly for about 10 minutes, until the mixture thickens and turns golden. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Frost the Cake: Spread the warm frosting evenly over the cooled cake layers, covering the top thoroughly.
- Chill to Set: Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set properly for optimal texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Be gentle when layering the cheesecake filling to keep distinct layers and avoid mixing with the cake batter.
- The baking time may vary slightly depending on your oven; check doneness by testing only the cake layer, not the cheesecake center.
- Chilling the cake is essential for the frosting to set and improve sliceability.
- For best flavor, use freshly grated coconut if sweetened flaked is unavailable.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
