Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting the pan
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) buttermilk
  • 4 ounces (115g) white chocolate, melted and cooled slightly
  • 1 cup (2 sticks, 230g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) evaporated milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cups (120g) shredded coconut
  • 1 ½ cups (150g) chopped pecans, toasted

Instructions:

  1. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. Beat cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Set aside.
  3. Whisk together flour, baking powder, and salt in a bowl.
  4. In a separate bowl, cream together butter and sugar until light and fluffy.
  5. Beat in egg whites one at a time, then stir in vanilla.
  6. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat until just combined.
  7. Gently fold in the melted and cooled white chocolate.
  8. Pour half the cake batter into one prepared cake pan. Spread the cheesecake mixture evenly over the cake batter. Pour the remaining cake batter over the cheesecake layer. Repeat the cake batter into the second pan.
  9. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  11. In a saucepan, combine butter, brown sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Stir in vanilla, coconut, and pecans.
  12. Once the cake is completely cool, frost the top of one cake layer with half of the frosting. Carefully place the second layer on top and frost with the remaining frosting.