Description
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert combining rich German chocolate cake layers with a creamy cheesecake filling. Topped with a classic coconut-pecan frosting that is cooked to golden perfection, this cake offers a delightful mix of textures and flavors, perfect for special occasions and celebrations.
Ingredients
Scale
German Chocolate 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
Coconut-Pecan 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake releases easily after baking.
- Make Cake Batter: Prepare the German chocolate cake batter following the instructions on the cake mix package. Once ready, set the batter aside.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1½ cups sugar together until smooth and creamy. Gradually add the lightly beaten eggs, mixing until fully combined to create the cheesecake filling.
- Layer Cake and Cheesecake: Pour half of the German chocolate cake batter evenly into the prepared cake pans. Carefully spoon and spread the cheesecake filling over the batter layer, making sure to distribute it evenly.
- Top with Remaining Batter: Pour the remaining cake batter over the cheesecake filling layers in the pans. Gently spread to cover the cheesecake completely, being careful not to mix the layers.
- Bake the Cakes: Bake for 50 to 60 minutes, or until a toothpick inserted into the cake layer (but avoiding the cheesecake center) comes out clean. Once done, remove from the oven and allow the cakes to cool completely.
- Make Frosting: In a medium saucepan over medium heat, combine the sugar, evaporated milk, cubed butter, and egg yolks. Stir constantly as the mixture cooks to prevent curdling and ensure even cooking. Continue stirring until the mixture thickens and turns golden, approximately 10 minutes. Remove from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans.
- Frost the Cake: Spread the warm coconut-pecan frosting evenly over the cooled cake layers, covering the top and sides as desired.
- Chill and Serve: Refrigerate the frosted cake for at least 2 hours to allow the frosting to set properly before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Cook the frosting mixture slowly and constantly stir to prevent the eggs from scrambling.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Use freshly chopped pecans for the best texture and flavor in the frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
