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White German Chocolate Cheesecake Cake – A Dreamy Dessert Combo

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A light and elegant take on a classic favorite, this White German Chocolate Cake features fluffy white cake layers with a rich coconut-pecan filling. Perfect for spring celebrations, birthdays, or weddings.

Ingredients

Scale

White Cake Layers:

  • 2½ cups cake flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter

  • 1¾ cups granulated sugar

  • 5 large egg whites

  • 1 cup whole milk or buttermilk

  • 2 tsp vanilla extract

  • ¼ tsp almond extract (optional)

Coconut-Pecan Filling:

  • 1 (14 oz) can sweetened condensed milk

  • ½ cup unsalted butter

  • 3 large egg yolks

  • 1 cup chopped toasted pecans

  • 1½ cups sweetened shredded coconut

  • 1 tsp vanilla extract

Optional Vanilla Frosting:

  • 1 cup unsalted butter

  • 3 cups powdered sugar

  • 2–3 tbsp milk or cream

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and line three 8-inch pans.

  • Sift flour, baking powder, and salt. Cream butter and sugar. Add egg whites and extracts.

  • Alternate adding dry ingredients and milk. Divide into pans and bake 22–25 minutes.

  • For filling: Cook condensed milk, egg yolks, and butter until thick. Stir in pecans, coconut, and vanilla. Cool.

  • For frosting: Beat butter, add sugar and milk, and mix until fluffy.

  • Assemble cake with filling between layers. Optionally frost the outside.

Notes

Store in fridge up to 5 days. Can be frozen in slices. Add pineapple, rum, or almond for variations.

Find it online: https://thefoodaunt.com/white-german-chocolate-cheesecake-cake-a-dreamy-dessert-combo/