White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center is a rich celebration cake made with fluffy white cake layers, a creamy cheesecake center, and a coconut-pecan frosting that makes every slice feel special. It brings together tender buttermilk cake, smooth vanilla cheesecake, sweet shredded coconut, toasted pecans, and a thick cooked frosting for a dessert that belongs on birthdays, holidays, anniversaries, and family tables.

I love cakes that feel like more than dessert. This one has that kind of presence, the kind that makes everyone pause when it is carried to the table because it looks generous, homemade, and full of care.

The white cake layers are soft and buttery, with vanilla and buttermilk giving them a tender crumb. The cheesecake center adds a creamy surprise that turns the cake into something richer than an ordinary layer cake.

Then there is the coconut-pecan frosting. Evaporated milk, sugar, egg yolks, butter, vanilla, sweetened shredded coconut, and toasted pecans cook into a thick frosting that tastes sweet, nutty, and nostalgic.

This cake is the kind of dessert that makes a gathering feel complete. It is impressive enough for a special occasion, but still made from familiar ingredients that feel warm and comforting.

Why You’ll Love This White German Chocolate Cake with Cheesecake Center

This cake combines two beloved desserts in one. You get fluffy white cake and a rich cheesecake center in the same slice.

It is perfect for celebrations. Birthdays, holidays, anniversaries, Sunday dinners, and special family gatherings all feel right for this cake.

It uses simple ingredients. Flour, sugar, butter, buttermilk, eggs, vanilla, cream cheese, sour cream, evaporated milk, coconut, and pecans create the whole dessert.

It can be made ahead. The cake can be stored in the refrigerator or freezer, which helps when schedules are busy.

It is family-friendly. Kids and adults can both enjoy the soft cake, creamy center, and sweet coconut-pecan frosting.

It is fun to assemble. Layering the cake, cheesecake, and frosting can become a sweet kitchen activity to share.

Recipe Details

This cake bakes at 350°F (175°C). The cake pans should be greased well with butter or non-stick spray and lightly dusted with flour.

The white cake layers use 2 ½ cups all-purpose flour, 2 cups granulated sugar, 1 cup softened unsalted butter, 1 cup room-temperature buttermilk, 4 large eggs, 1 tablespoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.

The butter and sugar are creamed until light and fluffy. The eggs are added one at a time, and the dry ingredients are alternated with the buttermilk.

The cake layers bake for 25–30 minutes. They are done when a toothpick inserted into the center comes out clean.

The cheesecake center uses 16 ounces softened cream cheese, ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, and ½ cup sour cream.

The cheesecake mixture is poured evenly over one cooled cake layer and baked for an additional 15–20 minutes. It should be set but still have a slight jiggle in the center.

The coconut-pecan frosting uses 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, ½ cup unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups sweetened shredded coconut, and 1 ½ cups toasted chopped pecans.

The frosting cooks over medium heat for about 10 minutes, stirring continuously, until thickened. It cools slightly before being spread over the cake.

Ingredients

White Cake Layers

2 ½ cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

1 cup buttermilk, room temperature

4 large eggs

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Cheesecake Center

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup sour cream

Coconut-Pecan Frosting

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

½ cup unsalted butter

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut

1 ½ cups chopped pecans, toasted

Ingredient Notes

All-purpose flour gives the white cake layers structure. It is also used to dust the greased pans so the cake releases more easily.

Granulated sugar sweetens the cake, cheesecake center, and frosting. It is used in several parts of the recipe.

Softened unsalted butter gives the cake richness and flavor. High-quality butter can make the cake taste even better.

Room-temperature buttermilk helps create a tender cake texture. If you do not have buttermilk, you can make your own with vinegar or lemon juice and regular milk.

Eggs are used in both the white cake and the cheesecake center. Egg yolks are used in the frosting to help it thicken.

Vanilla extract appears in all three major parts of the dessert. It gives the cake, cheesecake, and frosting a warm, sweet flavor.

Baking powder and baking soda help the cake layers rise. Salt balances the sweetness.

Cream cheese is the base of the cheesecake center. It should be softened to room temperature for easy mixing.

Sour cream adds creaminess to the cheesecake layer. Greek yogurt can be substituted for a lighter version.

Evaporated milk helps create the cooked coconut-pecan frosting. Sweetened shredded coconut and toasted pecans give the frosting its signature texture.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Chocolate Ganache Layer Cake

Add a layer of chocolate ganache between the cheesecake and cake layers. This gives the cake an extra chocolatey twist.

The ganache makes each slice richer. It is a good variation when you want a more decadent dessert.

Pineapple Coconut Cake

Swap the coconut for crushed pineapple for a tropical flavor. This changes the frosting direction and gives the cake a fruitier finish.

Pineapple makes the cake taste brighter. It is a fun option when you want something more tropical.

Gluten-Free White German Chocolate Cake

Use gluten-free flour or a gluten-free baking blend to make the cake gluten-free. Check the blend’s instructions for the right measurements, because they can vary.

The texture may change depending on the blend. Follow the same baking and assembly method.

Almond Vanilla Cake

Add a hint of almond extract for a nutty flavor. Almond extract gives the cake a different aroma.

This works especially well if you enjoy nutty desserts. Use it as a flavor accent.

Lighter Cheesecake Center

Substitute Greek yogurt for sour cream in the cheesecake filling. This gives the cheesecake center a lighter direction.

Low-fat cream cheese can also be used. It still creates a delicious cheesecake filling when softened properly.

Extra Coconut Finish

Dust the top with extra shredded coconut for presentation. This gives the cake a pretty finish.

Extra coconut also makes the frosting look more generous. It is a simple way to decorate.

Chocolate Shaving Finish

Add a few chocolate shavings on top for extra flair. Chocolate shavings make the cake feel more polished.

This is a lovely finishing touch for celebrations. It also looks beautiful beside the coconut-pecan frosting.

Vanilla Ice Cream Serving

Serve slices with a scoop of vanilla ice cream. The cold ice cream pairs well with the rich cake and frosting.

This turns the cake into an even more indulgent dessert plate. It is especially nice for birthdays and holidays.

Whipped Cream Serving

Serve the cake with a dollop of whipped cream. Whipped cream adds a light, creamy finish.

It softens the richness of the cheesecake and frosting. This is a simple serving idea for guests.

Dairy-Free Inspired Option

If dairy-free, try using coconut cream instead of cream cheese and sour cream. The texture and flavor will change.

This variation gives the cheesecake center a different style. Choose ingredients that fit your needs.

Why This White German Chocolate Cake with Cheesecake Center Works

This cake works because it layers soft cake, creamy cheesecake, and textured frosting into one dessert. Each part has a different personality, but they all taste rich and sweet together.

The white cake layers are made with butter, buttermilk, eggs, vanilla, and dry ingredients. This gives them a soft, classic cake texture.

The cheesecake center makes the cake feel more luxurious. Cream cheese, sugar, eggs, vanilla, and sour cream create a smooth layer that contrasts with the fluffy cake.

The coconut-pecan frosting brings the German chocolate cake feeling. It is cooked until thick, then finished with coconut and toasted pecans.

Toasting the pecans matters because it enhances their flavor. It makes the frosting taste nuttier and deeper.

The cake also works because it can be served chilled or at room temperature. Both ways let the frosting, cake layers, and cheesecake center shine.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This gives the cake layers a steady temperature for even baking.

A fully preheated oven helps the cake rise properly. It also helps the layers bake with a soft, fluffy texture.

Let the oven heat while you prepare the pans and batter. This keeps the process organized.

Step 2: Prepare the Cake Pans

Grease the cake pans well with butter or non-stick spray. Then dust them lightly with flour.

This helps the cake layers release once they are baked. A stuck cake layer can make assembly harder.

Make sure the bottom and sides are coated. Set the prepared pans aside.

Step 3: Soften the Butter and Cream Cheese

Make sure the butter for the cake is softened. Softened butter creams better with sugar.

Also make sure the cream cheese for the cheesecake center is softened. Room-temperature cream cheese mixes smoothly.

This step helps both the cake batter and cheesecake center have better texture. Cold ingredients can create lumps.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, add 1 cup softened unsalted butter and 2 cups granulated sugar. Cream them together until light and fluffy.

A hand mixer makes this step easier and faster. Mix until the texture looks smooth and airy.

This is the foundation of the white cake layers. Take your time so the batter starts well.

Step 5: Add the Eggs One at a Time

Add the 4 large eggs one at a time. Mix well after each addition.

Adding eggs gradually helps the batter stay smooth. It also helps the mixture blend evenly.

Scrape the bowl if needed. The batter should look creamy before adding the vanilla.

Step 6: Add the Vanilla Extract

Add 1 tablespoon vanilla extract to the cake batter. Mix until fully incorporated.

The vanilla gives the white cake a warm flavor. It also makes the batter smell wonderful.

Once the vanilla is mixed in, the wet base is ready for the dry ingredients and buttermilk.

Step 7: Mix the Dry Ingredients

In another bowl, combine 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.

Stir or whisk until evenly combined. This helps the leavening and salt spread evenly through the flour.

Even dry mixing helps the cake bake consistently. Set the bowl near the creamed mixture.

Step 8: Add Dry Ingredients and Buttermilk

Gradually add the dry mixture to the creamed mixture, alternating with 1 cup room-temperature buttermilk. Start and end with the flour mixture.

Mix just until everything is combined. Do not overmix the batter.

It is fine if the batter looks a little lumpy. Overmixing can make the cake dense.

Step 9: Divide the Cake Batter

Divide the batter evenly between the prepared cake pans. Try to keep the layers as even as possible.

Smooth the tops gently. Then give the pans a light tap on the counter to release air bubbles.

This helps the cake layers bake more evenly. The pans are now ready for the oven.

Step 10: Bake the Cake Layers

Place the pans in the preheated oven. Bake for 25–30 minutes.

The cake layers are done when a toothpick inserted into the center comes out clean. The tops should look set and baked.

While they bake, the kitchen will fill with the sweet aroma of vanilla cake. Keep an eye on them near the end.

Step 11: Cool the Cake Layers

Remove the cake pans from the oven. Let the layers cool in the pans for about 10 minutes.

After 10 minutes, carefully turn them out onto a wire rack. Let them cool completely.

Cooling matters before the cheesecake step and assembly. Warm cake can make the layers harder to handle.

Step 12: Start the Cheesecake Center

In a separate mixing bowl, add 16 ounces softened cream cheese and ½ cup granulated sugar. Beat until smooth and creamy.

A stand mixer works well, but a hand mixer also works. The mixture should have no large lumps.

This cheesecake mixture will become the creamy center of the cake. Smooth texture is important.

Step 13: Add Eggs, Vanilla, and Sour Cream

Add 2 large eggs, 2 teaspoons vanilla extract, and ½ cup sour cream to the cream cheese mixture. Mix until beautifully combined.

The mixture should look smooth and irresistible. Scrape the bowl if needed.

Do not leave pockets of cream cheese. The cheesecake center should be even and creamy.

Step 14: Bake the Cheesecake Center on a Cake Layer

Take one cooled cake layer and pour the cheesecake mixture evenly over it. Spread it carefully.

Place it back in the oven. Bake for an additional 15–20 minutes.

The cheesecake should be set but still have a slight jiggle in the center. It will firm as it cools.

Step 15: Cool the Cheesecake Layer

Remove the cake layer with cheesecake from the oven. Let it cool.

Cooling helps the cheesecake center firm up. It also makes the layer easier to stack later.

Do not rush assembly while the layer is warm. The cake needs stability.

Step 16: Begin the Coconut-Pecan Frosting

In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and ½ cup unsalted butter.

Stir continuously as the mixture heats. This keeps the frosting smooth and helps prevent the egg yolks from scrambling.

The mixture will gradually thicken. Stay with it as it cooks.

Step 17: Cook the Frosting Until Thick

Continue cooking the frosting mixture over medium heat for about 10 minutes. Stir continuously.

The frosting should become thick enough to spread. If it seems runny, keep cooking and stirring until it reaches the desired consistency.

Do not walk away from the saucepan. Constant stirring helps create the right texture.

Step 18: Add Vanilla, Coconut, and Pecans

Remove the thickened frosting from the heat. Stir in 1 teaspoon vanilla extract, 1 ½ cups sweetened shredded coconut, and 1 ½ cups toasted chopped pecans.

The coconut and pecans give the frosting its texture. The vanilla rounds out the flavor.

Let the frosting cool slightly before spreading it on the cake. The flavors meld as it rests.

Step 19: Start Assembling the Cake

Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting on top.

This creates a sweet layer between the cake and cheesecake. Spread it evenly but do not worry about perfection.

The cake should look homemade and generous. A little rustic charm is welcome.

Step 20: Add the Cheesecake Layer

Carefully stack the cheesecake layer on top of the frosted cake layer. Move slowly so the layer stays intact.

The cheesecake center should sit evenly. Adjust gently if needed.

This layer is rich and creamy, so handle it with care. It is the heart of the cake.

Step 21: Add the Final Cake Layer

Place the second cake layer on top. Align it as evenly as possible.

The cake should now have white cake, frosting, cheesecake, and another cake layer. It will feel tall and impressive.

Do not press too hard. Let the layers settle naturally.

Step 22: Frost the Entire Cake

Use the remaining coconut-pecan frosting to frost the entire cake. Spread it over the top and sides.

Do not worry about making it perfectly smooth. The coconut and pecans create natural texture.

A rustic finish adds to the homemade feel. Make sure every slice will get plenty of frosting.

Step 23: Add Optional Decorations

If desired, dust the top with extra shredded coconut. Add a few chocolate shavings for extra flair.

These decorations make the cake look more festive. They are especially nice for celebrations.

Keep the decoration simple. The coconut-pecan frosting is already the main feature.

Step 24: Slice and Serve

Slice the cake carefully. Serve chilled or at room temperature.

Both serving temperatures are delicious. Chilled slices feel firmer, while room-temperature slices taste softer.

Pair with vanilla ice cream or whipped cream if desired. Enjoy each slice slowly, because this cake is rich and special.

Serving Ideas

Serve White German Chocolate Cake with Cheesecake Center chilled or at room temperature. Both options taste delicious.

For a pretty presentation, dust the top with extra shredded coconut. Add chocolate shavings if you want extra flair.

This cake is rich enough to stand alone. Each slice has cake, cheesecake, and frosting.

For a more indulgent dessert plate, serve with vanilla ice cream. The cold ice cream pairs beautifully with the coconut-pecan frosting.

A dollop of whipped cream also works well. It adds a soft, light finish.

Serve this cake for birthdays, holidays, anniversaries, Sunday afternoons, or any special gathering. It is a true centerpiece dessert.

Storage

Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Keep the cake chilled because of the cheesecake center. Refrigeration helps protect the texture.

If storing slices, cover them well. This keeps the cake from drying out.

Leftover frosting can be stored in the refrigerator for up to 1 week. Use it for other desserts if desired.

Reheating

This cake does not need reheating. It is best served chilled or at room temperature.

If refrigerated, let slices sit briefly before serving if you prefer a softer texture. The cake and frosting will taste slightly gentler at room temperature.

Do not microwave the cake if you want the layers to stay neat. Heat can soften the cheesecake and frosting too much.

Serve it cold or naturally softened. Both ways keep the cake delicious.

Freezing

Individual slices can be frozen for up to 3 months. Wrap each slice tightly in plastic wrap.

Place the wrapped slices in a freezer-safe bag. This helps protect the cake from freezer air.

Thaw slices in the refrigerator overnight before serving. This keeps the cheesecake center safe and smooth.

There is no need to worry about losing flavor when stored properly. The cake can still taste delicious after thawing.

Make-Ahead

This cake can be made ahead, which makes it helpful for busy celebrations. Store it in the refrigerator until ready to serve.

You can also freeze individual slices for later. This works well if you want to enjoy the cake over time.

If making ahead for a gathering, keep the cake chilled and covered. Add any extra decorative touches before serving if desired.

The cake is rich, so make-ahead storage can be a lifesaver. It gives you one less thing to rush on the day of a celebration.

Helpful Notes for Best Results

Grease and flour the pans well. This helps the cake layers release cleanly.

Use softened butter and softened cream cheese. Soft ingredients mix more smoothly.

Do not overmix the cake batter. Mix just until combined after adding the flour and buttermilk.

Let the cake layers cool completely before assembly. Warm layers can slide or tear.

Toast the pecans before adding them to the frosting. Toasting enhances their flavor.

Cook the frosting until it thickens. If it is too runny, continue cooking over medium heat and stirring frequently.

For a richer frosting, a pinch of cinnamon can give it a unique twist. For a lighter cheesecake center, low-fat cream cheese can be used.

If dairy-free, try coconut cream instead of cream cheese and sour cream. The flavor and texture will change.

Variations

Chocolate Ganache Cheesecake Cake

Add a layer of chocolate ganache between the cheesecake and cake layers. This gives the cake an extra chocolatey twist.

The ganache makes the cake richer. It is perfect for chocolate lovers.

Pineapple White German Chocolate Cake

Swap the coconut for crushed pineapple. This gives the cake a tropical flavor.

Pineapple changes the frosting texture and taste. It creates a brighter version.

Gluten-Free German Chocolate Cheesecake Cake

Use gluten-free flour or a gluten-free baking blend. Check the blend’s instructions for measurements.

The cake texture may vary. Follow the same baking and assembly steps.

Almond White Chocolate Cake

Add a hint of almond extract. This gives the cake a nutty flavor.

Almond works well with vanilla and pecans. It adds a different aroma.

Greek Yogurt Cheesecake Center

Use Greek yogurt instead of sour cream in the cheesecake filling. This creates a lighter version.

The texture and flavor may change slightly. It still keeps the cheesecake center creamy.

Low-Fat Cheesecake Center

Use low-fat cream cheese. This creates a lighter cheesecake layer.

Make sure it is softened before mixing. It will still create a delicious filling.

Coconut Cream Cheesecake Center

Use coconut cream instead of cream cheese and sour cream for a dairy-free direction. The flavor will be different.

This option makes the cake more coconut-forward. The texture may also change.

Cinnamon Coconut-Pecan Frosting

Add a pinch of cinnamon to the frosting. This gives the cake a unique twist.

Cinnamon adds warmth. It works well with coconut and pecans.

Extra Coconut Celebration Cake

Dust the finished cake with extra shredded coconut. This makes it look more festive.

The coconut adds texture and visual appeal. It is an easy decoration.

Chocolate Shaving Cake

Top the cake with chocolate shavings. This gives the cake extra flair.

Chocolate shavings look beautiful on the coconut-pecan frosting. They are great for special occasions.

Troubleshooting

Why Did My Cake Stick to the Pan?

The pans may not have been greased and floured well enough. Use butter or non-stick spray, then dust lightly with flour.

Let the layers cool for about 10 minutes before turning them out. This helps them release more cleanly.

Why Is My Cake Dense?

The batter may have been overmixed after adding the flour. Mix just until combined.

The dry ingredients should be alternated with buttermilk. Start and end with the flour mixture.

Why Is My Cheesecake Center Lumpy?

The cream cheese may not have been softened. Room-temperature cream cheese mixes more smoothly.

Beat the cream cheese and sugar until smooth before adding the eggs, vanilla, and sour cream. Scrape the bowl if needed.

Why Is My Cheesecake Center Too Loose?

It may need the full baking time. Bake for 15–20 minutes until set with a slight jiggle.

It will firm as it cools. Do not slice or stack it while too warm.

Why Is My Frosting Too Runny?

Continue cooking it over medium heat while stirring frequently. It should thicken to your desired consistency.

The frosting needs time to cook. Stir continuously so it thickens evenly.

Why Is My Frosting Too Thick?

The frosting may have cooked too long or cooled too much. Spread it while it is cooled slightly but still workable.

If it becomes too stiff, handle it gently. The coconut and pecans naturally make it textured.

Frequently Asked Questions

Can I Freeze White German Chocolate Cake with Cheesecake Center?

Yes, individual slices can be frozen. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

What Can I Substitute for Buttermilk?

You can make your own buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup regular milk. Let it sit for about 5–10 minutes until it thickens slightly.

Use it in place of buttermilk. This works well when you do not have buttermilk on hand.

Can I Use Low-Fat Cream Cheese?

Yes, low-fat cream cheese works well. It will still give you a delicious cheesecake filling.

Make sure it is softened for easy mixing. Smooth texture matters in the cheesecake center.

What Should I Do if My Frosting Is Too Runny?

Keep cooking it over medium heat, stirring frequently. It will thicken as it cooks.

Stop when it reaches your desired consistency. Let it cool slightly before spreading.

Is There a Way to Make This Cake Gluten-Free?

Yes, substitute all-purpose flour with a gluten-free baking blend. Check the blend’s instructions for the correct measurements because they can vary.

The texture may be different. Follow the same method and bake until done.

Can I Make This Cake Ahead?

Yes, this cake can be made ahead and stored in the refrigerator. It can also be frozen in individual slices.

This makes it helpful for busy schedules and celebrations. Thaw frozen slices in the refrigerator overnight.

How Should I Serve This Cake?

Serve it chilled or at room temperature. Both ways are delicious.

Pair it with vanilla ice cream or whipped cream if desired. Extra shredded coconut or chocolate shavings can make it look beautiful.

Why This Recipe Works So Well

White German Chocolate Cake with Cheesecake Center works because it combines three dessert elements that support one another. The white cake is fluffy, the cheesecake center is creamy, and the coconut-pecan frosting is rich and textured.

The cake layers get tenderness from buttermilk and richness from butter. Vanilla gives them warm flavor.

The cheesecake center adds a surprise layer. Cream cheese, sugar, eggs, vanilla, and sour cream bake into a smooth, creamy center.

The coconut-pecan frosting brings the signature sweet, nutty finish. Cooking the evaporated milk, sugar, egg yolks, and butter until thick creates a spreadable frosting.

The toasted pecans add more flavor than untoasted pecans. They make the frosting taste deeper and more special.

This cake also works because it is made for celebration. Every layer adds something, and every slice feels like a dessert worth slowing down for.

Final Thoughts

White German Chocolate Cake with Cheesecake Center is fluffy, creamy, nutty, sweet, and beautifully rich. It turns white cake layers, cheesecake filling, and coconut-pecan frosting into a dessert that feels perfect for holidays, birthdays, anniversaries, and family celebrations.

I love how this cake feels like something made with care. The cake layers bake up soft, the cheesecake center adds a creamy surprise, and the frosting brings coconut and toasted pecans into every slice.

Serve it chilled or at room temperature with vanilla ice cream, whipped cream, extra coconut, or chocolate shavings. Whether you bake it for a special occasion or a cozy Sunday afternoon, this White German Chocolate Cake with Cheesecake Center brings celebration to every forkful.

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White German Chocolate Cake with Cheesecake Center

This White German Chocolate Cake with Cheesecake Center is rich, creamy, fluffy, and layered with a sweet coconut-pecan frosting. With soft white cake layers, a smooth cheesecake center, and a classic-style frosting made with evaporated milk, egg yolks, sweetened shredded coconut, and toasted pecans, it is a beautiful dessert for birthdays, holidays, family celebrations, or any special occasion.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Course: Dessert
• Cuisine: German
• Servings: 12 slices
• Calories: 450 kcal

Equipment

• Mixing bowl
• Cake Pan

Ingredients

For the White Cake Layers

• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup buttermilk, room temperature
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 ½ cups all-purpose flour

For the Cheesecake Center

• ½ cup sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ cup granulated sugar
• 16 oz cream cheese, softened

For the Coconut-Pecan Frosting

• 1 ½ cups chopped pecans, toasted for extra flavor
• 1 ½ cups sweetened shredded coconut
• 1 teaspoon vanilla extract
• ½ cup unsalted butter
• 3 large egg yolks
• 1 cup granulated sugar
• 1 cup evaporated milk

Instructions

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour your cake pans.

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Step 3: Add the Eggs and Vanilla

Add the eggs and vanilla extract, then mix well.

Step 4: Combine the Dry Ingredients

In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

Step 5: Finish the White Cake Batter

Gradually add the dry mixture to the creamed mixture, alternating with the room temperature buttermilk.

Step 6: Bake the Cake Layers

Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Step 7: Make the Cheesecake Center

For the cheesecake center, beat the softened cream cheese and granulated sugar until smooth.

Step 8: Add the Cheesecake Ingredients

Add the eggs, vanilla extract, and sour cream, then mix well.

Step 9: Bake the Cheesecake Center with the Cake Layers

Pour the cheesecake mixture over the baked cake layers and bake for an additional 15-20 minutes.

Step 10: Start the Coconut-Pecan Frosting

For the coconut-pecan frosting, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter in a saucepan.

Step 11: Cook the Frosting

Cook over medium heat until thickened.

Step 12: Add the Coconut and Pecans

Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans.

Step 13: Cool the Frosting

Let the coconut-pecan frosting cool slightly before spreading it on the cake.

Step 14: Frost the Cake

Once the cake has cooled, frost it with the coconut-pecan mixture.

Step 15: Slice and Serve

Slice the cake into 12 pieces and serve.

Notes

For a richer flavor, consider toasting the pecans before adding them to the frosting.

Serving Suggestions

• Serve as a special dessert for birthdays, holidays, or family celebrations.
• Pair with coffee, hot tea, cold milk, or espresso.
• Slice into 12 servings once the cake has cooled and the frosting has settled.
• Serve chilled if you prefer a firmer cheesecake center.
• Add the coconut-pecan frosting evenly over the top for a rich, sweet finish in every slice.

Storage

How to Store

Store leftover cake covered in the refrigerator to keep the cheesecake center and coconut-pecan frosting fresh.

Best Texture Tip

Let the cake cool before frosting so the coconut-pecan mixture spreads smoothly and stays in place.

Serving Tip

For cleaner slices, chill the cake briefly before cutting, especially because of the creamy cheesecake center.