White Chocolate Coconut Pecan Cake (Print Version)
# Ingredients:
→ For the White Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
3/4 cup unsalted butter (softened)
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs (room temperature)
07 -
1 teaspoon vanilla extract
08 -
1 cup whole milk (room temperature)
09 -
1/2 cup white chocolate (melted and slightly cooled)
→ For the Cheesecake Center
10 -
16 oz cream cheese (softened)
11 -
1/2 cup granulated sugar
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ For the Coconut-Pecan Topping
14 -
1 cup evaporated milk
15 -
3 large egg yolks
16 -
1 cup granulated sugar
17 -
1/2 cup unsalted butter (cubed)
18 -
1 teaspoon vanilla extract
19 -
1 1/2 cups shredded sweetened coconut
20 -
1 cup chopped pecans
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined. Pour the cheesecake batter into the prepared pan and bake for 40–45 minutes, or until the center is just set. Let it cool completely in the pan, then refrigerate for at least 2 hours.
02 -
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and melted white chocolate. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
03 -
In a saucepan, whisk together the evaporated milk, egg yolks, and sugar over medium heat. Add the butter and cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in the vanilla, coconut, and pecans. Let the topping cool to room temperature.
04 -
Place one cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the cake layer. Trim the edges if necessary. Place the second cake layer on top of the cheesecake. Spread the coconut-pecan topping evenly over the top of the cake. Refrigerate the cake for at least 1 hour before slicing to allow it to set.
# Notes:
01 -
This stunning cake is a unique twist on the classic German chocolate cake. It features a moist white chocolate cake, a creamy cheesecake center, and a luscious coconut-pecan topping. It's the perfect dessert for special occasions or when you want to impress your guests!
02 -
Keep the cake refrigerated. It can be stored in an airtight container for up to 3 days.
03 -
The cheesecake layer and topping can be made a day in advance. Assemble the cake on the day of serving.
04 -
Add a drizzle of white chocolate ganache or garnish with toasted coconut flakes for extra flair.