Step-by-step instructions
Start with the cheesecake layer. Preheat your oven to 325°F (165°C). Beat the cream cheese in a mixing bowl until it’s smooth and creamy. Gradually mix in 1 cup of sugar, then add the eggs one at a time, followed by the vanilla extract and sour cream until everything is fully combined. Pour the mixture into a greased springform pan and bake for about 45–50 minutes, or until set. Once baked, let it cool completely.
Prepare the white cake. Increase the oven temperature to 350°F (175°C). In a large bowl, combine the white cake mix, milk, vegetable oil, eggs, and vanilla. Mix until the batter is smooth. Divide the mixture evenly between two greased round cake pans, then bake according to the box directions. Allow the cakes to cool completely after baking.
Craft the coconut-pecan topping. In a saucepan over medium heat, whisk together the evaporated milk, 1 cup sugar, butter, and egg yolks. Stir constantly until the mixture thickens. Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow this mixture to cool and thicken.
Assemble the cake. Place one cooled cake layer on your serving plate. Gently position the cheesecake layer on top of it. Add the second cake layer.
Finish it off. Generously spread the coconut-pecan topping over the top layer, letting some drip down the sides. Chill the assembled cake for a bit before slicing to ensure beautiful layers.
Best ways to enjoy it
When it comes to serving your White German Chocolate Cheesecake Cake, presentation is key! Use a sharp knife for clean slices and serve with a dollop of whipped cream on the side for an extra indulgent treat. It pairs beautifully with coffee or dessert wine, making it an elegant finish to any meal. You can even sprinkle some extra coconut or crushed pecans on top for those who want even more texture.
Storage and reheating tips
To keep your cake fresh, wrap it tightly with plastic wrap or store it in an airtight container in the refrigerator. It should last for about 3 to 5 days. For longer storage, you can freeze the whole cake or individual slices. Just ensure it’s well-wrapped to prevent freezer burn. To thaw, place your slices in the fridge overnight before serving.
Helpful cooking tips
- Make sure your cream cheese is softened before mixing; it ensures a smooth cheesecake layer.
- If you want to elevate the flavors, consider adding a pinch of salt to the coconut-pecan topping. It enhances the sweetness beautifully.
- To save time, you can prepare the topping while the cake layers are baking, so everything is ready to go.
Creative twists
Feel free to experiment with different flavors! Swap out the coconut for crushed Oreos for a Cookies and Cream variation. You could even go tropical with pineapple instead of coconut, introducing a delightful contrast to the rich cheesecake.
FAQs
What is the prep time for this cake?
The prep time is about 30 minutes, with an additional baking time of around 1 hour, followed by cooling time.
Can I substitute dairy ingredients for non-dairy options?
Absolutely! You can use dairy-free cream cheese, almond milk, and vegan butter to cater to dietary needs.
How should I store any leftovers?
Wrap the cake well with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. You can also freeze slices for later enjoyment.
In conclusion, the White German Chocolate Cheesecake Cake is an unforgettable dessert that combines flavors and textures perfectly. Whether it’s a special occasion or a mid-week treat, this cake will surely bring smiles to the faces of those you share it with!
