Step-by-Step Instructions for White German Chocolate Cheesecake Cake:
Make the Cheesecake Layer:
Preheat oven to 325°F (160°C).
Grease and line an 8-inch round cake pan with parchment.
In a large bowl, beat cream cheese until smooth.
Add sugar and vanilla extract and mix until well combined.
Beat in eggs one at a time.
Pour into prepared pan and bake for 35–40 minutes, until set.
Cool completely, then chill in the fridge 1–2 hours, until firm.
Bake the White Cake Layers:
Prepare white cake batter according to box instructions with water, oil, and egg whites.
Divide evenly between two 8-inch round pans.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean.
Cool completely on wire racks.
Make the Coconut-Pecan Frosting:
In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until thickened—about 10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans.
Cool to room temperature before frosting.
Assemble the Cake:
Place one white cake layer on a cake plate or stand.
Carefully place the cheesecake layer on top.
Top with the second white cake layer.
Generously spread coconut-pecan frosting over the top and sides.
Slice and prepare for oohs, ahhs, and second helpings.
Quick Snapshot:
Prep Time: 45 minutes
Bake Time: 1 hour
Chill Time: 1–2 hours
Total Time: ~3 hours
Servings: 12–14
Pro Tips for Cheesecake-Layered Cake Perfection:
