Ingredients

For the White German Chocolate Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 8 oz white chocolate, melted and slightly cooled

For the Cheesecake Center:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

Step-by-Step Method

Step 1: Prepare the Cheesecake Center

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Gradually add sugar, mixing well.
4. Add eggs one at a time, beating after each addition.
5. Stir in vanilla extract and lemon juice until fully combined.
6. Pour the cheesecake mixture into a greased 9-inch round cake pan. Set aside while you prepare the cake layers.

Step 2: Make the White Cake Layers

1. Preheat your oven to 350°F (175°C) if not already.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract and then fold in the melted white chocolate.
6. Alternately add the flour mixture and buttermilk, starting and ending with the flour mixture. Mix just until incorporated.