White German Chocolate Cake with a Cheesecake Center
This decadent cake features a creamy cheesecake layer nestled between soft white cake and topped with a rich coconut-pecan frosting, creating a showstopping dessert perfect for any occasion.
Ingredients:
For the Cheesecake Center:
16 oz cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
¼ cup sour cream
For the Cake:
1 box (15.25 oz) white cake mix
Ingredients required by the cake mix (usually eggs, oil, water)
1 cup sweetened shredded coconut
½ cup chopped pecans
For the Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9×13-inch baking pan.
2. Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well. Stir in sour cream until combined. Set aside.
3. Prepare the cake batter according to the package instructions. Fold in the shredded coconut and chopped pecans.
4. Pour half of the cake batter into the prepared pan. Gently spread the cheesecake filling over the batter, then top with the remaining cake batter.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. Prepare the frosting by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans.
7. Spread the frosting over the cooled cake. Allow to set before slicing.
Prep Time: 20 minutes | Baking Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 12 slices | Kcal: 480 kcal per slice
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