White German Chocolate Cake with a Cheesecake Center

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Ingredient

For the Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the White German Chocolate Cake:

  • 1 box white cake mix (plus ingredients listed on box: usually eggs, oil, and water)
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans or walnuts

For the Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare Cheesecake Layer
    • Preheat oven to 325°F (163°C).
    • In a large bowl, beat cream cheese until smooth.
    • Add sugar and mix until combined.
    • Beat in eggs, one at a time, then vanilla.
    • Fold in sour cream.
    • Pour into a greased 9-inch springform pan and bake for about 45 minutes, or until set. Let cool completely.
  2. Prepare White Cake Layer
    • Increase oven temperature to 350°F (177°C).
    • Prepare cake mix according to package instructions.
    • Stir in coconut and chopped nuts.
    • Pour half the batter into two greased 9-inch round cake pans.
  3. Assemble Layers Before Baking
    • Place cooled cheesecake layer on top of one unbaked cake layer (carefully, so it doesn’t sink).
    • Cover with the remaining cake batter.
    • Bake for 30–35 minutes, or until cake is golden and springs back when lightly touched. Cool completely.
  4. Make Frosting
    • In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
    • Cook, stirring constantly, until thickened (about 10–12 minutes).
    • Remove from heat and stir in vanilla, coconut, and pecans. Cool before frosting.
  5. Assemble Cake
    • Place one cake layer on a serving plate. Spread a layer of frosting over it.
    • Place the cheesecake-filled cake layer on top.
    • Frost the top and sides generously.
  6. Serve
    • Chill for at least 2 hours before slicing to let layers set.
    • Slice, serve, and enjoy the creamy cheesecake surprise inside!

If you want, I can also give you a shortcut version of this recipe that skips the scratch cheesecake step but still tastes amazing. Would you like me to do that?

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