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This white German chocolate cake with a cheesecake center has become my signature celebration dessert, combining the beloved flavors of traditional German chocolate cake with an unexpected creamy surprise in the middle. The contrast between the moist white chocolate cake layers and the rich cheesecake center creates a show-stopping dessert that never fails to impress guests.
I first made this cake for my mother's birthday five years ago, and the silence that fell over the table as everyone took their first bite told me everything I needed to know. Since then, it's become the most requested dessert for family gatherings and celebrations.
Ingredients
For the White Cake
- All purpose flour: Provides structure while keeping the cake tender
- Baking powder: Gives the cake its light texture and proper rise
- Unsalted butter: Adds richness and allows you to control the salt content
- Granulated sugar: Sweetens and helps create a tender crumb
- Eggs: Provide structure, moisture and richness
- Vanilla extract: Enhances all the flavors without overpowering
- Whole milk: Adds moisture and creates a tender texture
- White chocolate: Gives the cake its distinctive flavor; look for high quality white chocolate with cocoa butter listed in the ingredients
For the Cheesecake Center
- Cream cheese: Forms the base of the cheesecake; choose full fat for the best flavor and texture
- Granulated sugar: Sweetens the cheesecake without adding moisture
- Eggs: Bind the cheesecake together and give it structure
- Vanilla extract: Balances the tanginess of the cream cheese
For the Coconut Pecan Topping
- Evaporated milk: Creates a rich custard base without being too heavy
- Egg yolks: Thicken the topping and add richness
- Granulated sugar: Sweetens and helps the topping set properly
- Unsalted butter: Adds richness and a silky texture
- Vanilla extract: Enhances the flavor of the coconut and pecans
- Sweetened coconut: Adds texture and tropical flavor; toast it lightly for enhanced flavor
- Pecans: Provide crunch and nutty flavor; choose fresh pecans for the best taste
Step-by-Step Instructions
- Prepare the Cheesecake Layer:
- Begin by preheating your oven to 325°F and preparing your springform pan with a parchment paper liner. This prevents the cheesecake from sticking and makes it easier to transfer later. Beat the cream cheese until completely smooth before adding sugar to prevent lumps. Add eggs one at a time, mixing just until incorporated; overmixing can cause cracks in your finished cheesecake. Pour the batter into your prepared pan and bake until the center is just set but still has a slight jiggle. Allow to cool completely at room temperature before chilling to prevent condensation.
- Create the White Cake Layers:
- Increase your oven temperature to 350°F and prepare your cake pans. The key to a perfect cake is proper mixing technique: start by creaming the butter and sugar until light and fluffy, which incorporates air for a tender cake. Add eggs one at a time, allowing each to fully incorporate before adding the next. The melted white chocolate should be cooled but still pourable to prevent it from seizing when mixed with the batter. Alternate adding dry ingredients and milk, beginning and ending with flour; this prevents overmixing and keeps your cake tender. Divide the batter evenly between pans and bake until a toothpick inserted in the center comes out clean.
- Craft the Coconut Pecan Topping:
- This topping requires constant attention to prevent scorching. Combine evaporated milk, egg yolks, and sugar in a saucepan over medium heat, whisking continuously. Add butter and continue cooking until the mixture thickens enough to coat the back of a spoon, which takes about 10 minutes of constant stirring. Remove from heat and fold in vanilla, coconut and pecans. The mixture will continue to thicken as it cools, so let it reach room temperature before topping the cake.
- Assemble the Spectacular Cake:
- Place your first cake layer on a serving plate, making sure it's completely cooled. Gently place the chilled cheesecake layer directly on top, removing the parchment paper first. If the cheesecake is slightly larger than your cake, trim the edges for a clean look. Position the second cake layer on top of the cheesecake, pressing very gently to secure it. Spread the cooled coconut pecan topping over the entire top of the cake, allowing some to drip attractively down the sides. Refrigerate for at least an hour before serving to allow the layers to set together.
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The coconut pecan topping is truly what makes this cake special. My grandmother used to make traditional German chocolate cake for holidays, and I've adapted her topping recipe for this white chocolate version. The first time I served this to her, she declared it even better than her original, which is the highest praise possible in our family.
Frequently Asked Questions About Recipes
- → Can I prepare the cheesecake layer in advance?
Yes, you can make the cheesecake layer a day ahead and refrigerate it until you're ready to assemble the cake.
- → How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to three days.
- → Can I use a different type of chocolate for the cake?
While white chocolate is recommended, you can experiment with milk or dark chocolate for a different flavor profile.
- → What can I use instead of coconut in the topping?
If you don't like coconut, you can substitute it with additional chopped nuts or omit it entirely.
- → How do I prevent the cheesecake layer from cracking?
Ensure the cream cheese is softened before mixing, and avoid overbaking. Let the cheesecake cool gradually to prevent cracking.