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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 is the most requested dessert for family gatherings and celebrations.
Ingredients
- 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
- 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
- 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 as 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 to prevent overmixing and keep 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 ten 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 is 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 have 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.
Storage Tips
Store leftover cake refrigerated in an airtight container for up to three days. I find the flavors intensify after a night in the fridge so do not be afraid to make this cake a day in advance. If you want to freeze portions wrap individual slices snugly in plastic wrap then foil before freezing for up to a month.
Ingredient Substitutions
If you prefer a slightly less sweet cake you can use unsweetened coconut or reduce the sugar in the topping by a tablespoon or two. For nut allergies swap toasted pumpkin seeds for pecans or leave nuts out altogether. While white chocolate is traditional you can experiment with good quality milk or semisweet chocolate for a different spin.
Serving Suggestions
Serve chilled or let the cake sit at room temperature for fifteen minutes before slicing for the smoothest layers. For extra flair decorate with white chocolate curls or a sprinkle of toasted coconut around the edges. This cake pairs perfectly with fresh raspberries or a drizzle of raspberry sauce to cut through the richness.
Cultural Context
Classic German chocolate cake features a chocolate base and coconut pecan frosting. This white chocolate version with a cheesecake center is a modern twist that retains the spirit of celebration and indulgence found in the original. It has quickly become a family favorite at birthdays and Christmas gatherings.
Common Recipe Questions
- → Is it okay to make the cheesecake part ahead of time?
Totally! Feel free to whip up the cheesecake layer the day before and just let it chill until you’re ready to put your cake together.
- → What's the best way to keep this cake fresh?
Just pop the cake in a sealed container in your fridge; it'll stay good for three days.
- → Can I try using another chocolate instead?
Sure thing—white chocolate is classic, but you can switch it up with milk or dark chocolate for a twist.
- → Not a fan of coconut. Can I swap it out in the topping?
If coconut isn’t for you, go ahead and toss in more nuts or just skip the coconut altogether.
- → How do I keep the cheesecake center from cracking up?
Make sure your cream cheese is soft before mixing, then don’t bake it too long. Let that cheesecake cool down nice and slow to help avoid cracks.