White German Chocolate Cake with a Cheesecake Center

Step 3: Assemble the Cake

1. Grease and flour two 9-inch round cake pans.
2. Pour half of the white cake batter into the bottom of each pan.
3. Carefully spoon the cheesecake mixture on top of the batter in one pan, creating a center layer. Smooth gently.
4. Cover with the remaining cake batter, spreading evenly.

Step 4: Bake

1. Bake at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the cake (not the cheesecake center) comes out clean.
2. Allow the cakes to cool in their pans for 10 minutes.
3. Remove from pans and let them cool completely on wire racks.

Step 5: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly until thickened and golden brown. This takes about 10-12 minutes.
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow the frosting to cool slightly before spreading.

Step 6: Frost the Cake

1. Place one layer of the cooled cake on a serving plate.
2. Carefully spread frosting on top.
3. Place the second layer over the frosting.
4. Use the remaining frosting to cover the top and sides of the cake.
5. For an extra touch, sprinkle some toasted coconut or pecans on top.

Step 7: Serve and Enjoy

• Refrigerate the cake for at least 1 hour before slicing to allow the cheesecake center to firm up.
• Slice carefully to reveal the creamy cheesecake center hidden inside the light, fluffy white cake layers.

Tips for Success

• Room temperature ingredients: Make sure eggs, butter, and cream cheese are at room temperature to ensure smooth mixing.
• Don’t overmix: Overmixing the cake batter can make it dense. Mix just until ingredients are combined.
• Cheesecake cracks: To avoid cracks in the cheesecake, bake it at a lower temperature and avoid overbaking.
• Storage: Store in the refrigerator for up to 4 days.

This White German Chocolate Cake with a Cheesecake Center is a dessert that wows with both flavor and presentation. The combination of soft white cake, creamy cheesecake, and sweet coconut-pecan topping creates a dessert that’s rich, decadent, and impossible to resist.

If you want, I can also make a shortcut version of this cake using a boxed white cake mix and a simple no-bake cheesecake center—perfect for faster preparation without sacrificing taste.

Do you want me to do that?