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White German Chocolate Cake with Cheesecake Center

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A moist and tender white chocolate cake with coconut and pecans, layered with a creamy cheesecake center and topped with white chocolate cream cheese frosting.

Ingredients

Scale
  • 4 oz white chocolate, melted and cooled
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • dash salt
  • 1 tsp baking powder
  • 2 ½ cups cake flour
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • For Cheesecake Center: 16 oz cream cheese, softened; ½ cup sugar; 2 eggs
  • For Frosting: 8 oz cream cheese, softened; ½ cup butter, softened; 4 cups powdered sugar; 2 oz white chocolate, melted and cooled; 1 cup pecans, chopped and toasted; 1 tsp vanilla extract; dash salt

Instructions

  1. Preheat oven to 350°F. Grease three 9-inch cake pans. Cream butter, sugar, and melted white chocolate until fluffy. Beat in eggs and vanilla.
  2. Sift cake flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to wet mixture. Fold in pecans and coconut. Divide batter into pans. For cheesecake center, beat 16 oz cream cheese, ½ cup sugar, and 2 eggs until smooth. Spread over one layer batter before baking or layer between baked layers. Bake 20-25 minutes until toothpick clean.
  3. For frosting, cream 8 oz cream cheese and ½ cup butter. Gradually add powdered sugar, then white chocolate and vanilla. Fold in toasted pecans. Assemble by spreading thin frosting and cheesecake between layers, frost top and sides.

Notes

Toast pecans for enhanced flavor by baking at 350°F for 5-7 minutes. Ensure white chocolate is fully cooled to prevent curdling. Refrigerate assembled cake for easier frosting and serving.

Nutrition

Find it online: https://www.rapidrecipes.blog/white-german-chocolate-cheesecake-cake/