Description
A rich, layered cake combining tender white cake with a creamy cheesecake middle and a crunchy coconut-pecan topping.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for cheesecake)
- 2 large eggs (for cheesecake)
- 2 teaspoons vanilla extract (for cheesecake)
- ½ cup sour cream
- 1 cup evaporated milk
- 1 cup granulated sugar (for topping)
- 3 large egg yolks
- ½ cup unsalted butter (for topping)
- 1 teaspoon vanilla extract (for topping)
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool layers in pans for 10 minutes before transferring to a rack.
- While the cake layers bake, beat cream cheese and sugar until smooth, then add eggs, vanilla, and sour cream.
- Pour cheesecake mixture over warm cake layers and return to the oven for 15-20 minutes until set but slightly jiggly.
- For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans.
- Spread the coconut-pecan topping over the cheesecake layer, chill for at least 1 hour before slicing.
Notes
Bring eggs and dairy to room temp for even mixing. Toast pecans lightly to boost flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg