Ingredients
Scale
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 8 oz white chocolate, melted and cooled
- 1 cup buttermilk
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 4 oz white chocolate, melted
Instructions
- For the cheesecake center, preheat the oven to 325°F (163°C). Beat softened cream cheese and sugar until smooth, then add eggs, vanilla, sour cream, and flour. Pour into a greased springform pan and bake for 40–45 minutes. Chill.
- Preheat the oven to 350°F (175°C) for the cake layers. Cream butter and sugar until fluffy, then add eggs and melted white chocolate. Alternate adding dry ingredients and buttermilk until combined. Divide into two prepared round pans and bake for 25–30 minutes.
- For frosting, heat butter, evaporated milk, sugar, and egg yolks in a saucepan until thickened. Stir in coconut, chopped pecans, and melted white chocolate; cool before using.
- Assemble by layering the cakes with the chilled cheesecake center in between, then frost with cooled frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (119g)
- Calories: 410
- Sugar: 34g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg