Step 3: Make the Coconut-Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Cool completely before using, as it thickens further while cooling.
Step 4: Assemble the Cake
- Place one layer of the cooled white German chocolate cake on a serving plate.
- Gently place the chilled cheesecake layer on top (you can trim the edges with a knife for a perfect fit).
- Place the second cake layer on top of the cheesecake, pressing gently to secure the stack.
- Frost the cake generously with the coconut-pecan frosting, covering the top and sides.
Step 5: Serve & Enjoy
Refrigerate the cake for at least 1 hour before slicing to help the cheesecake center set firmly. When ready, slice into tall, indulgent pieces. Each forkful offers the delicate sweetness of white German chocolate cake, the creamy richness of cheesecake, and the nutty coconut crunch of the frosting.
Tips for Success
- Cheesecake firmness: Chill the cheesecake overnight for easier handling when stacking.
- Extra elegance: Drizzle melted white chocolate over the frosted cake for a bakery-style finish.
- Make-ahead friendly: Both the cake and cheesecake layers can be baked a day in advance. Assemble before serving.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center isn’t just dessert—it’s an experience. It unites the elegance of white chocolate sponge, the velvety richness of cheesecake, and the irresistible coconut-pecan topping into one unforgettable bite. Once served, don’t be surprised if it becomes your signature dessert at every celebration.
Would you like me to also create a simplified version with a boxed cake mix and a no-bake cheesecake layer for when you want the same wow-factor but with less effort?
