Ingredients
For the Cheesecake Center:
– 16 oz cream cheese (softened to room temperature)
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Chocolate Cake:
– 1 box dark chocolate cake mix (or your favorite homemade recipe)
– Eggs, oil, and water (as directed on the box, or per your recipe)
For the Coconut-Pecan Filling:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter (cut into small pieces)
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
For the White Chocolate Frosting:
– 1 cup unsalted butter (softened to room temperature)
– 4 cups powdered sugar
– 6 oz white chocolate (melted and cooled slightly)
– 1 teaspoon vanilla extract
– 2–3 tablespoons heavy cream (for consistency)
Instructions
1- Preheat your oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and one 6-inch round springform pan for the cheesecake center.
2- Make the cheesecake center:
In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
Pour the cheesecake batter into the prepared 6-inch springform pan. Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and let the cheesecake cool completely, then refrigerate until ready to assemble the cake.
3- Make the chocolate cake:
Prepare the chocolate cake batter according to the package instructions (or your favorite recipe).
Divide the batter evenly between the two 8-inch round cake pans.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4- Make the coconut-pecan filling:
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens (about 10–12 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely before using.
5- Make the white chocolate frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the melted white chocolate, vanilla extract, and heavy cream until the frosting is smooth and spreadable. Add more cream as needed to reach your desired consistency.
6- Assemble the cake:
Place one layer of chocolate cake on a serving plate or cake stand. Spread half of the coconut-pecan filling evenly over the top.
Carefully place the chilled cheesecake layer on top of the filling, pressing gently to adhere.
Top with the second layer of chocolate cake and spread the remaining coconut-pecan filling evenly over the top.
Frost the entire cake with the white chocolate frosting, using a spatula or piping bag for a smooth or decorative finish.
7- Garnish and serve:
Decorate the cake with additional shredded coconut, chopped pecans, or white chocolate shavings for an elegant touch.
Slice and serve chilled or at room temperature for the best flavor and texture.
Enjoy!
