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White German Chocolate Cheesecake Cake
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White German Chocolate Cheesecake Cake

This White German Chocolate Cheesecake Cake layers rich, tender cheesecake with a moist white cake base and creamy coconut-pecan frosting. The cheesecake center is surrounded by fluffy cake and topped with a sweet, toasted coconut-pecan glaze. A perfect blend of textures, this dessert guarantees a luxurious finish for celebrations or cozy gatherings.
Prep Time25 minutes
Cook Time1 hour
Total Time3 hours 35 minutes
Course: Desserts & Sweets
Cuisine: American
Servings: 12 servings
Calories: 520kcal
Author: Samantha Jones

Ingredients

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 box white cake mix (15.25 oz)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup sweetened shredded coconut (for batter)
  • 1/2 cup chopped pecans (for batter)
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut (for frosting)
  • 1 cup chopped pecans (for frosting)
  • 1 tbsp butter or nonstick spray (for pan)
  • 1 tbsp all-purpose flour (for pan)

Instructions

  • Preheat oven to 325°F (163°C). Grease and flour a 9-inch round cake pan.
  • Beat cream cheese until smooth. Add sugar and vanilla, mixing until creamy.
  • Beat in eggs one at a time, then add sour cream until uniform.
  • Prepare white cake mix per box instructions with 2 eggs, 1/2 cup oil, and 1 cup water. Fold in 1 cup shredded coconut and 1/2 cup chopped pecans.
  • Pour half the cake batter into the pan, sprinkle remaining coconut/pecans on top. Add cheesecake mixture to the center. Cover with remaining cake batter.
  • Bake for 55–60 minutes until golden and the center is set.
  • Cool completely, then prepare frosting by cooking evaporated milk, sugar, egg yolks, butter, and vanilla on low heat until thickened.
  • Cool frosting slightly, fold in 1 1/2 cups coconut and 1 cup pecans. Spread over cake and refrigerate for 30 minutes before slicing.

Notes

Use halal-certified cream cheese and butter if required. Chill the cake overnight for best texture. Store in the refrigerator for up to 3 days.