Ingredients:
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
¼ cup sour cream
White Cake
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 cup whole milk
Coconut-Pecan Frosting
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Step 1: Prepare the Cheesecake Layer
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and eggs one at a time, mixing until just combined.
Stir in sour cream and mix until smooth.
Pour into the prepared pan and bake for about 30 minutes or until set. Let it cool completely.
Step 2: Make the White Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy.
Add egg whites one at a time, then mix in vanilla.
Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before assembling.
Step 3: Make the Coconut-Pecan Frosting
In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
Step 4: Assemble the Cake
Place one white cake layer on a serving plate.
Gently place the cooled cheesecake layer on top.
Add the second white cake layer.
Spread the coconut-pecan frosting over the top and sides.
Chill the cake for at least an hour before serving.
Enjoy!
This cake combines the richness of cheesecake, the softness of white cake, and the nutty-sweetness of German chocolate frosting for a showstopping dessert. Let me know if you need any modifications!