Description
A delightful White German Chocolate Cake with a creamy cheesecake center, topped with toasted coconut, pecans, and chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 1 cup sweetened shredded coconut (for topping)
- 1 cup chopped pecans (for topping)
- ½ cup semi-sweet chocolate chips (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- In a separate bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing until well combined.
- Divide half of the cake batter evenly between the two prepared pans. Spoon the cheesecake mixture on top of the batter in each pan, then top with the remaining cake batter, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the topping. In a skillet over medium heat, toast the coconut and pecans until golden brown, about 5-7 minutes. Remove from heat and stir in the chocolate chips until melted and combined.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the topping mixture over the first layer, then place the second layer on top. Top with the remaining topping mixture.
Notes
- For a lighter version, substitute Greek yogurt for half of the cream cheese in the cheesecake layer.
- For added flavor, consider adding a teaspoon of almond extract to the cake batter or topping for a nutty twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg