Description
A decadent multi-layer cake featuring a moist white chocolate sponge and a hidden creamy cheesecake core, topped with traditional coconut-pecan frosting.
Ingredients
16 oz cream cheese, softened
1.5 cups granulated sugar, divided
5 large eggs, divided
2 tsp vanilla extract, divided
2.5 cups all-purpose flour
4 oz high-quality white chocolate, melted
1 cup unsalted butter, softened
1 cup whole milk
1 tbsp baking powder
1 cup evaporated milk
3 egg yolks
1.5 cups sweetened shredded coconut
1 cup chopped toasted pecans
Instructions
Step 1: Preheat oven to 350°F and prepare two 9-inch cake pans with grease and parchment.
Step 2: Mix cream cheese, 1/2 cup sugar, 2 eggs, and 1 tsp vanilla until smooth; bake in one pan for 20 mins, then cool and freeze for 1 hour.
Step 3: Cream butter and remaining sugar; add melted white chocolate and remaining 3 eggs one by one.
Step 4: Alternately mix in dry ingredients and whole milk until a smooth batter forms.
Step 5: Pour half the batter into the second pan, place the cheesecake disc on top, then cover with the rest of the batter.
Step 6: Bake for 40-45 minutes until the cake is set; cool completely.
Step 7: Cook evaporated milk, sugar, egg yolks, and butter in a pan until thick; stir in coconut and pecans to finish the frosting.
Notes
Ensure the cheesecake layer is frozen before inserting into the cake batter to prevent sinking.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 645 kcal
- Sugar: 54g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 115mg
