Ingredients
– 1 box of German chocolate cake mix (plus ingredients listed on the box)
– 18 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– Chocolate shavings (for garnish)
Equipment Needed
– Mixing bowls
– Hand mixer or stand mixer
– 9-inch springform pan
– 9×13-inch baking pan
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
– Cooling rack
Step-by-Step Instructions
First, start off by preheating your oven to 350°F (175°C). Prepare your cake mix according to the package instructions, then pour it into a greased 9×13-inch baking pan. Bake it for about 30-35 minutes or until a toothpick comes out clean. While that’s baking, grab your mixing bowls, and let’s jump into making that luscious cheesecake filling! In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until all is smooth and combined. Once combined, add the eggs one at a time, mixing well after each addition.
Next, blend in the sour cream, shredded coconut, and chopped pecans. Once you have a beautifully combined mixture, I like to set it aside while the cake cools completely. After the cake has cooled, it’s time to layer! Cut the cake in half horizontally, creating two even layers. Place one layer back into your springform pan, and pour half of your cheesecake mixture on top. Now, carefully smooth it out before placing the second layer of cake on top. Pour the remaining cheesecake filling over the second layer, spreading it evenly. Bake the cheesecake cake in the oven for another 50-60 minutes. Keep an eye on it; you want it to be firm but still slightly jiggle in the center. (See the next page below to continue steps…)