Description
An indulgent cake featuring a moist white chocolate cake layered with a rich cheesecake center, topped with coconut and pecan frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar (for cheesecake layer)
- 1 egg (for cheesecake layer)
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the melted white chocolate and buttermilk.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the cake batter into one prepared pan, spread the cheesecake mixture, then add the remaining cake batter.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool before transferring to a wire rack.
- Mix coconut and pecans into cream cheese frosting and frost the cooled cake.
- Slice, serve, and enjoy!
Notes
Ensure all ingredients are at room temperature for best results. You can store leftovers in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg