Ingredients
For the Cheesecake Center:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ 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 tsp vanilla extract (optional for added flavor)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1½ tsp vanilla extract
- 1¼ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (163°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cheesecake Layer:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and mix until well combined.
- Beat in eggs one at a time, then mix in vanilla and sour cream.
- Pour into one of the prepared pans and smooth the top.
- Bake for 35–40 minutes or until set and slightly golden. Let cool completely and chill in refrigerator.
- Make the White Cake:
- Prepare white cake mix as directed on the box. Add a splash of vanilla for extra flavor if desired.
- Divide batter between the remaining prepared pan(s) and bake according to package instructions.
- Let cakes cool completely.
- Prepare Coconut-Pecan Frosting:
- In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
- Stir constantly until mixture thickens (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
- Assemble the Cake:
- Place one white cake layer on a serving plate.
- Gently place the chilled cheesecake layer on top.
- Add the second white cake layer on top of the cheesecake.
- Frost the top and sides of the cake with the coconut-pecan frosting.
- Chill at least 1 hour before slicing for clean layers.
Enjoy your rich and decadent White German Chocolate Cake with a creamy cheesecake surprise in the middle! Let me know if you want a shortcut or cupcake version.