Description
A decadent layered cake featuring a rich cheesecake center, white German chocolate cake, and a delightful blend of coconut and toasted pecans.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 0.5 cups Unsalted Butter, softened
- 1 cup Buttermilk
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 16 oz Cream Cheese, softened
- 0.5 cups Sour Cream
- 3 large Egg Yolks
- 0.5 cups Evaporated Milk
- 1.5 cups Granulated Sugar (for cheesecake)
- 0.5 cups Unsalted Butter, softened (for cheesecake)
- 1 cup Shredded Coconut
- 1 cup Chopped Pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your round cake pans.
- Make the cake batter by beating butter and sugar until light and fluffy; add eggs one at a time and stir in vanilla.
- Combine dry ingredients in another bowl; alternate adding them with the buttermilk to the wet mixture.
- Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Prepare the cheesecake filling by beating cream cheese until smooth; mix in sugar, egg yolks, sour cream, and evaporated milk.
- Bake the cheesecake layer at 325°F (162°C) for 40-45 minutes until slightly jiggly in the center.
- Assemble your cake by slicing cooled cakes in half horizontally; layer with cheesecake, pecans, and coconut.
- Frost the outside as desired, sprinkle with remaining coconut and pecans, slice, and serve.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. This cake can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg