White German Chocolate Cake with a Cheesecake Center

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar, Milk, and Egg Yolks: Stir in the granulated sugar, evaporated milk, and egg yolks, along with the vanilla extract.
3. Cook Until Thickened: Stir constantly for 10-12 minutes until the mixture has thickened and turns a rich golden-brown color. This step is essential for achieving the perfect consistency.
4. Add Coconut and Pecans: Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before using.

Step 5: Assemble the Cake

1. Create the Cheesecake Layer (Optional): If adding a cheesecake center, prepare a simple no-bake cheesecake mixture by combining 8 ounces of softened cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract. Spread the cheesecake layer over one of the cooled cake layers.
2. Add the Coconut-Pecan Frosting: Spread a portion of the coconut-pecan frosting on top of the cheesecake layer (or directly onto the cake if not using cheesecake).
3. Layer the Cakes: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Tips for the Best White German Chocolate Cake 📝

• Use Room Temperature Ingredients: For the cake batter, make sure the buttermilk, eggs, and butter are at room temperature. This helps the ingredients blend more easily and creates a better texture.
• Stir Constantly for the Frosting: When making the frosting, stirring constantly will prevent the eggs from curdling and ensure the mixture thickens evenly.
• Chill for Clean Slices: If you plan to add a cheesecake layer, chill the assembled cake for 30 minutes before slicing for neat, defined layers.

Serving Suggestions 🍽️

• Garnish with Coconut Flakes: For extra visual appeal, sprinkle some extra shredded coconut on top.
• Top with Pecans: Add a few whole or chopped pecans on the frosting for a beautiful finish.
• Serve with a Dollop of Whipped Cream: Add a spoonful of whipped cream on each slice for a creamy contrast.

Storing and Reheating 🍰

• Store in the Fridge: Because of the cheesecake layer, store the cake in the refrigerator. Place it in an airtight container, where it will stay fresh for up to 5 days.
• Freeze for Longer Storage: To enjoy this cake later, freeze individual slices on a baking sheet, then wrap them tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.

Nutritional Information (Per Slice) 🧾

This cake is a treat, so indulge mindfully! Here’s an approximate breakdown per slice (based on 12 servings):

• Calories: 520 kcal
• Fat: 28g
• Carbohydrates: 63g
• Protein: 6g

A Twist on Tradition 🎂

This White German Chocolate Cake with a Cheesecake Center is a delightful twist on a beloved classic. Each bite is an indulgent experience, combining the lightness of white cake with the creaminess of cheesecake and the nutty richness of coconut-pecan frosting. Whether for a birthday, holiday, or just because, this cake is sure to wow your family and friends!

This cake may take a bit more effort than your average dessert, but the result is a stunning, delicious cake that’s well worth it.