White German Chocolate Cake with a Cheesecake Center

OMG my mouth is watering! I want!

White German Chocolate Cake with a Cheesecake Center

Ingredients

For the Cheesecake Center:

16 oz cream cheese, softened

½ cup granulated sugar

½ teaspoon vanilla extract

2 large eggs

For the White Cake:

1 box white cake mix (15.25 oz)

1 cup water

½ cup vegetable oil

3 large egg whites

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

½ cup unsalted butter

1 teaspoon vanilla extract

1½ cups sweetened shredded coconut

1 cup chopped pecans

Instructions

1. Make the Cheesecake Layer:

Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract; beat until combined.

Add eggs one at a time, mixing well after each.

Pour into prepared pan and bake for 35–40 minutes, or until set. Cool completely, then refrigerate until firm.

2. Make the White Cake:

Prepare the cake batter according to box instructions using water, oil, and egg whites.

Divide batter evenly between two 8-inch round cake pans.

Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

3. 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 minutes).

Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.

4. Assemble the Cake:

Place one white cake layer on a serving plate.

Gently place the cheesecake layer on top.

Add the second white cake layer.

Spread the coconut-pecan frosting over the top and sides.