White German chocolate cake with a cheesecake center

A White German Chocolate Cake with a Cheesecake Center sounds like a delicious twist on the classic! Here’s a recipe to guide you through it:

Ingredients:

For the White German Chocolate Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups whole milk
• 1/2 cup shredded coconut (optional, for added texture)
• 1/2 cup chopped pecans (optional, for added texture)

For the Cheesecake Center:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs

For the Coconut-Pecan Frosting (optional topping):

• 1 cup evaporated milk
• 1 cup sugar
• 1/2 cup butter
• 1 1/2 cups shredded coconut
• 1 1/2 cups chopped pecans
• 1 tsp vanilla extract

Instructions:

1. Prepare the Cheesecake Filling:

• Preheat your oven to 350°F (175°C).
• In a bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until combined.
• Add eggs one at a time, mixing well after each addition.
• Set aside.

2. Make the Cake Batter:

• In a medium bowl, sift together the flour, baking powder, and salt.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• If using, fold in shredded coconut and chopped pecans.

3. Assemble the Cake:

• Grease and flour two 9-inch round cake pans.
• Pour a layer of cake batter into the bottom of each pan, about halfway full.
• Spoon a layer of cheesecake filling on top of the cake batter (keeping it away from the edges to prevent overflow).
• Carefully spread more cake batter over the cheesecake filling, ensuring it’s fully covered.

4. Bake the Cake:

• Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the cake comes out clean (avoid testing near the cheesecake center).
• Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

5. Prepare the Frosting (optional):

• In a saucepan, combine evaporated milk, sugar, and butter over medium heat. Stir constantly until the butter melts and the mixture begins to bubble.
• Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let it cool to room temperature before frosting the cake.

6. Assemble the Final Cake:

• Once the cakes are fully cooled, spread the coconut-pecan frosting (if using) over the top of one layer, then place the second layer on top.
• Frost the top and sides of the cake with any remaining frosting.

7. Serve:

• Slice and serve the cake! The combination of the soft white German chocolate cake with the creamy cheesecake center is sure to be a hit.

Enjoy your indulgent and unique dessert!