White German Chocolate (Printable Recipe Version)
Fluffy white cake hides a cheesecake heart with coconut pecan magic on top.
# Ingredients You’ll Need:
→ White Cake
01 -
310 g all-purpose flour
02 -
10 g baking powder
03 -
3 g salt
04 -
170 g unsalted butter, softened
05 -
350 g granulated sugar
06 -
4 large eggs, room temperature
07 -
5 ml vanilla extract
08 -
240 ml whole milk, room temperature
09 -
85 g white chocolate, melted and cooled slightly
→ Cheesecake Center
10 -
450 g cream cheese, softened
11 -
100 g granulated sugar
12 -
2 large eggs
13 -
5 ml vanilla extract
→ Coconut-Pecan Topping
14 -
240 ml evaporated milk
15 -
3 large egg yolks
16 -
200 g granulated sugar
17 -
115 g unsalted butter, cubed
18 -
5 ml vanilla extract
19 -
120 g shredded sweetened coconut
20 -
100 g chopped pecans
# Steps to Make It:
01 -
Preheat the oven to 160°C. Grease and line an 20-cm springform pan with parchment paper.
02 -
In a large bowl, beat cream cheese and sugar until velvety smooth. Add eggs one at a time, followed by vanilla, mixing until just incorporated.
03 -
Transfer the batter into the prepared pan. Bake for 40 to 45 minutes, until the center is just set with a slight wobble. Cool completely in the pan, then refrigerate for at least 2 hours.
04 -
Raise the oven temperature to 175°C. Grease and flour two 23-cm round cake pans.
05 -
In a medium bowl, sift together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until exceptionally light and fluffy. Incorporate eggs one at a time, blend in vanilla, and pour in the melted white chocolate.
06 -
Add the dry ingredients to the butter mixture in three additions, alternating with milk and beginning and ending with dry ingredients. Gently mix until just combined to maintain a tender crumb.
07 -
Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool fully.
08 -
In a saucepan over medium heat, whisk together evaporated milk, egg yolks, and sugar. Add butter and cook, stirring constantly, until thickened and glossy, about 10 minutes.
09 -
Remove from heat and stir in vanilla, shredded coconut, and pecans. Allow mixture to cool to room temperature, thickening as it stands.
10 -
Position one cake layer on a serving plate. Carefully lift the chilled cheesecake from its pan and place atop the cake, trimming any excess for a neat fit.
11 -
Gently set the second cake layer over the cheesecake, pressing very lightly to secure.
12 -
Spread the cooled coconut-pecan topping generously over the entire top of the cake, letting it slope decoratively down the edges.
13 -
Chill the fully assembled cake for at least 1 hour before slicing. Serve cold for optimal texture and flavor.
# Extra Information:
01 -
Keep the cake refrigerated in an airtight container for up to three days.
02 -
Prepare the cheesecake and topping a day ahead for smoother assembly, but stack and finish the cake just before serving.
03 -
For additional flair, garnish with a drizzle of white chocolate ganache or a sprinkle of toasted coconut flakes.