White German Chocolate Cake with Cheesecake Layer

4. Top and Bake

Carefully pour the remaining cake batter over the cheesecake layer in each pan, smoothing the tops with a spatula to fully cover the filling.

Bake for 25–30 minutes, or until the cake layers are set and a toothpick inserted into the cake portion (not the cheesecake layer) comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then carefully invert them onto wire racks to cool completely before frosting.

5. Make the Coconut-Pecan Frosting

In a medium saucepan, combine the evaporated milk, 1 cup granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 10–12 minutes.

Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until thickened and spreadable.

6. Assemble the Cake

Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of the coconut-pecan frosting evenly over the top.

Carefully place the second cake layer on top. Spread the remaining frosting over the top of the cake, allowing it to gently mound and settle naturally.

Serving & Storage

Slice and serve once the cake is fully set. This cake is rich and satisfying, so smaller slices go a long way.

Store leftovers covered in the refrigerator for up to 4 days. Let slices sit at room temperature for about 15 minutes before serving for the best texture and flavor.

With its tender white cake, creamy cheesecake center, and classic coconut-pecan topping, this White German Chocolate Cake is a beautiful fusion of flavors that’s guaranteed to earn rave reviews.