This stunning White German Chocolate Cake is a show-stopping dessert that combines buttery white cake layers, a luscious cheesecake center, and a rich coconut-pecan topping. It’s a decadent twist on the classic German chocolate cake, perfect for birthdays, holidays, or any special occasion. With its creamy textures and nutty sweetness, this cake is sure to impress!

Prep Time

  • 30 minutes

Cook Time

  • 45–50 minutes (cake) + 25–30 minutes (cheesecake)

Chill Time

  • 4 hours (or overnight for assembly)

Total Time

  • 6–8 hours

Servings

  • 10–12 servings

Ingredients

🎂 White Cake Layers:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 egg whites
  • 1 cup whole milk
  • 1 tablespoon vanilla extract

🧀 Cheesecake Center:

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

🥥 Coconut-Pecan Topping:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1½ cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C) . Grease and flour three 8-inch round cake pans or line them with parchment paper.

Part 1: Make the White Cake Layers

Step 2: Prepare the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes).

Step 4: Add Egg Whites

  1. Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next.

Step 5: Alternate Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
  2. Stir in the vanilla extract.

Step 6: Bake the Cake Layers

  1. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
  2. Bake in the preheated oven for 20–25 minutes , or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Part 2: Make the Cheesecake Center

Step 7: Prepare the Cheesecake

  1. Reduce the oven temperature to 325°F (165°C) . Line an 8-inch round cake pan with parchment paper and lightly grease it.
  2. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  3. Mix in the vanilla extract and eggs, one at a time, until fully combined.

Step 8: Bake the Cheesecake

  1. Pour the cheesecake batter into the prepared pan. Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan (water bath method).
  2. Bake for 25–30 minutes , or until the edges are set but the center is slightly jiggly.
  3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour. Then, chill in the fridge for at least 2 hours or until firm.

Part 3: Make the Coconut-Pecan Topping

Step 9: Cook the Topping

  1. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
  2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool completely before using.

Step 10: Assemble the Cake

Step 11: Layer the Cake

  1. Place one white cake layer on a serving plate. Spread half of the coconut-pecan topping evenly over the layer.
  2. Carefully place the chilled cheesecake layer on top of the coconut-pecan topping.
  3. Add the second white cake layer, followed by the remaining coconut-pecan topping.
  4. Top with the final white cake layer.

Step 12: Chill and Serve

  1. Chill the assembled cake in the fridge for at least 2–4 hours (or overnight) to allow the layers to set.
  2. Slice and serve chilled or at room temperature. Garnish with extra pecans or coconut flakes if desired.

Pro Tips

  • Even Layers: Use a cake leveler or serrated knife to trim the cake layers if they dome during baking. This ensures even stacking.
  • Make Ahead: The cheesecake and coconut-pecan topping can be made a day in advance to save time.
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days .

Nutrition Facts (Per Slice, based on 12 servings)

  • Calories: 520
  • Protein: 6g
  • Carbohydrates: 60g
  • Fat: 28g
  • Fiber: 2g
  • Sugar: 40g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This White German Chocolate Cake with Cheesecake Center is pure indulgence, combining the best of both worlds: buttery white cake and creamy cheesecake, topped with the classic coconut-pecan frosting. Each bite is rich, flavorful, and perfectly balanced, making it a standout dessert for any occasion.

Ready to create this masterpiece? Grab your ingredients and prepare to wow everyone with this decadent, layered beauty!

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