Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes.
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the buttermilk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
- Gently fold in the shredded coconut and chopped pecans for that delightful crunch.
- Pour half of the cake batter into each prepared cake pan.
- In another bowl, blend the cream cheese with the powdered sugar and vanilla until smooth and creamy. Spoon this mixture over the batter in one of the pans, spreading it evenly.
- Carefully layer the remaining cake batter on top of the cheesecake layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before removing them and allowing them to cool completely on wire racks.
Best ways to enjoy it
When it comes to serving this exquisite cake, a simple dusting of powdered sugar on top brightens its appearance beautifully. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. Fresh berries or a drizzle of chocolate sauce can also elevate your presentation or add a fresh contrast to the rich flavors.
Storage and reheating tips
To keep your leftover cake fresh, wrap it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for 4-5 days. If you want to freeze it, slice the cake first and then wrap slices individually before placing them in a freezer-safe bag. This allows you to enjoy a slice anytime! Just remember to thaw it in the fridge before serving.
Helpful cooking tips
For the ultimate flavor boost, toast the pecans before adding them to the batter. This will enhance their nuttiness and add depth to your cake’s flavor. Also, be gentle when folding in the coconut and pecans to maintain the batter’s fluffiness, ensuring a light cake texture.
Creative twists
Want to add a personal touch? Consider swapping out the coconut for finely chopped dark chocolate for an intense chocolate flavor or using another type of nut, like walnuts or almonds, for variety. You could also enhance the cheesecake layer by adding a teaspoon of lemon zest for a refreshing citrus kick.
FAQs
How long does it take to prepare this cake?
Preparing the White German Chocolate Cake takes about 20-30 minutes, with an additional 25-30 minutes for baking. So, in roughly an hour, you’ll have this delicious cake ready for enjoyment!
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk on hand, you can mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes to sour it slightly.
How should I store the cake?
Keep the cake covered in the fridge for 4-5 days, or freeze it for longer storage. Just ensure it’s wrapped well to prevent freezer burn.
By following this guide, you’ll master the art of creating this stunning White German Chocolate Cake with Cheesecake Center. Get ready to impress friends and family with your baking prowess!
