In a bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the egg, vanilla, and flour, mixing until fully incorporated.
Set the cheesecake mixture aside.
2. Make the White German Chocolate Cake Batter:
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line with parchment paper).
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and melted white chocolate until combined.
Gradually add the dry ingredients in 3 parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
If using, fold in the shredded coconut and chopped pecans.
3. Assemble the Cake:
Pour half of the cake batter into each prepared cake pan.
Spoon the cheesecake filling on top of the batter in each pan, being careful to leave a small border around the edges (the cheesecake filling will spread out while baking).
Gently swirl the cheesecake filling into the cake batter using a knife or skewer, but don’t fully mix them.
Bake for 30-35 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean.
Let the cakes cool completely in the pans before removing them.
4. Prepare the Topping (Optional):
While the cakes are cooling, toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden brown, about 3-5 minutes. Keep a close eye on them to prevent burning.
Once the cakes are cool, drizzle with melted white chocolate and sprinkle with toasted coconut and pecans.
5. Serve:
Place one cake layer on a serving platter, top with the other cake layer, and serve.
Slice and enjoy the delicious combination of white chocolate cake with a creamy cheesecake center!
Tips:
For a more decadent cake, you can add a bit of white chocolate ganache or frosting between the layers.
The cheesecake filling should be thick and creamy, but if it’s too runny, add a bit more flour to help it set.
