Description

Indulge in the decadent delight of a White German Chocolate Cake with a surprise Cheesecake Center, topped with a luscious Coconut-Pecan Frosting. This show-stopping dessert is perfect for any celebration or special occasion.

Ingredients

For the Cheesecake Layer:

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

For the White German Chocolate Cake:

1 box white cake mix (plus eggs, oil, and water as directed)
1 cup white chocolate chips

For the Coconut-Pecan Frosting:

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

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Instructions

Make the Cheesecake Layer: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into the pan and bake for 35–40 minutes, or until center is set. Let cool completely, then chill in the fridge for at least 2 hours or overnight.
Make the Cake Layers: Prepare cake mix according to package directions. Stir in white chocolate chips. Divide into two 9-inch cake pans and bake according to package instructions. Let cool completely.
Make the Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in coconut, pecans, and vanilla. Cool to room temperature.
Assemble the Cake: Place one cake layer on a plate. Gently place the cheesecake layer on top. Add the second cake layer. Spread coconut-pecan frosting over the top and sides. Chill until set, then slice and serve.

Notes

Make the cheesecake layer a day ahead for easier assembly.
You can use a homemade white cake recipe if preferred.