Description
A luxurious white chocolate cake featuring a hidden, creamy cheesecake center and topped with traditional coconut-pecan frosting.
Ingredients
2 cups cake flour
1.5 cups granulated sugar
1/2 cup unsalted butter, softened
4 oz high-quality white chocolate, melted
4 large egg whites
1 cup buttermilk
1 tsp vanilla extract
8 oz cream cheese, softened (for center)
1/4 cup sugar (for center)
1 large egg (for center)
1 cup evaporated milk (for frosting)
1 cup sugar (for frosting)
1/2 cup butter (for frosting)
3 egg yolks (for frosting)
1.5 cups shredded coconut
1 cup chopped pecans
Instructions
Step 1: Preheat your oven to 350°F and grease a 9-inch springform pan.
Step 2: In a small bowl, beat 8oz cream cheese, 1/4 cup sugar, and 1 egg until smooth; place in freezer for 20 minutes.
Step 3: Cream 1/2 cup softened butter with 1.5 cups sugar until light and fluffy.
Step 4: Mix in melted white chocolate, egg whites, and vanilla extract until combined.
Step 5: Alternately add cake flour and buttermilk to the butter mixture, starting and ending with flour.
Step 6: Pour 2/3 of the cake batter into the pan and spread evenly.
Step 7: Spoon the chilled cheesecake mixture into the center, leaving space around the edges.
Step 8: Top with the remaining cake batter and bake for 50-55 minutes.
Step 9: Cook evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat until thickened; stir in coconut and pecans.
Step 10: Cool the cake completely before spreading the frosting over the top and sides.
Notes
Ensure the white chocolate is high quality (at least 20% cocoa butter) for the best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 45g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
