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Moist White German Chocolate Cake with Cheesecake Center

A cross-section view of a layered white German chocolate cake covered in toasted coconut flakes.
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This recipe gives you a showstopper dessert: a moist white cake layered with a creamy cheesecake center and topped with classic coconut pecan frosting. It is perfect for holidays or celebrations.

Ingredients

Scale
  • For the White Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • For the Cheesecake Center:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • For the Coconut Pecan Frosting:
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the softened butter and milk to the dry ingredients. Beat with an electric mixer on medium speed until just combined, scraping down the sides. Mix in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter in two additions until just incorporated. Do not overmix.
  4. Pour half of the batter into each prepared pan.
  5. Prepare the Cheesecake Center: In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until fully combined.
  6. Spoon the cheesecake mixture evenly over the top of the batter in both cake pans. Use a knife to gently swirl the cheesecake mixture into the white cake batter slightly, creating a marbled effect.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake portion comes out clean. Cool the cakes in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not let it boil rapidly.
  9. Remove the saucepan from the heat. Stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool slightly until it is spreadable but still warm.
  10. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about half of the warm coconut pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake. Allow the frosting to set before slicing.

Notes

  • For the moist white cake recipe, make sure your egg whites are at room temperature; this helps them whip up to maximum volume, giving you a lighter crumb.
  • When making the coconut pecan frosting, stir continuously while cooking the custard base. If you stop stirring, the egg yolks can scramble.
  • If you want a taller cake, you can bake the layers in three 8-inch pans instead of two 9-inch pans, adjusting the baking time slightly.

Nutrition

Find it online: https://carlacooking.com/white-german-chocolate-cake-recipe/