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White Chocolate Coconut Pecan Cake
Emily

White Chocolate Coconut Pecan Cake

This rich triple-layer dessert combines moist white cake, creamy cheesecake, and a decadent coconut-pecan topping. Perfect for celebrations or when you want to impress with something extra special.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, room temperature
  • 1/2 cup white chocolate, melted and slightly cooled
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake)
  • 2 large eggs (for cheesecake)
  • 1 teaspoon vanilla extract (for cheesecake)
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 cup granulated sugar (for topping)
  • 1/2 cup unsalted butter, cubed
  • 1 teaspoon vanilla extract (for topping)
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Equipment

  • 8-inch springform pan
  • two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until combined. Pour into pan and bake 40–45 minutes until set. Cool completely and refrigerate 2 hours.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Whisk flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and melted white chocolate. Alternate adding dry ingredients with milk until smooth.
  4. Divide batter between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a rack.
  5. In a saucepan, combine evaporated milk, egg yolks, and sugar over medium heat. Add butter and cook about 10 minutes until thickened. Remove from heat, then stir in vanilla, coconut, and pecans. Cool to room temperature.
  6. Assemble: place one cake layer on a serving plate, top with the cheesecake, then the second cake layer. Spread topping evenly on top. Chill for 1 hour before serving.

Notes

For best results, chill the assembled cake before slicing to help it set. You can toast the pecans lightly before adding them to the topping for a deeper nutty flavor. Store leftovers covered in the refrigerator for up to 4 days.