@megansearcy6: 🤍🍫 White German Chocolate Cake with Cheesecake Center 🍰🥥 Ingredients: For the Cheesecake Center: 2 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon alcohol-free vanilla flavoring 2 tablespoons all-purpose flour For the White Chocolate Cake: 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large egg whites 1 teaspoon alcohol-free vanilla flavoring 1 cup whole milk 6 ounces white chocolate, certified pork-free, melted and slightly cooled For the Coconut-Pecan Frosting: 1 cup evaporated milk 3/4 cup granulated sugar 3 large egg yolks 1/2 cup unsalted butter 1 teaspoon alcohol-free vanilla flavoring 1 1/2 cups sweetened shredded coconut 1 cup chopped pecans Directions: Prepare the Cheesecake Center: Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease it. Make the Cheesecake Batter: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla flavoring and flour. Bake the Cheesecake: Pour into the prepared pan and bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle. Cool completely, then refrigerate until firm. Prepare the Cake Pans: Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt. Cream the Butter and Sugar: Beat the softened butter and granulated sugar for 3–4 minutes, or until light and fluffy. Add the Egg Whites: Beat in the egg whites gradually, then mix in the alcohol-free vanilla flavoring. Finish the Batter: Alternate adding the dry ingredients and milk to the butter mixture. Fold in the melted white chocolate just until smooth. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Make the Coconut-Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium-low heat for 10–12 minutes, stirring constantly, until thickened. Finish the Frosting: Remove from the heat and stir in the vanilla flavoring, coconut, and pecans. Let cool completely. Assemble the Cake: Place one white chocolate cake layer on a serving plate. Carefully place the chilled cheesecake layer on top, then add the second cake layer. Frost the Cake: Spread the cooled coconut-pecan frosting generously over the top and sides. Chill: Refrigerate for at least 2 hours before slicing so the layers become firm and easy to cut. Serve: Slice with a sharp knife and serve chilled or slightly cool for a rich combination of creamy cheesecake, white chocolate cake, coconut, and pecans.

Megan

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Saturday 22 August 2026 15:24:04 GMT