This looks like the most delicious dessert EVER! It looks daunting and so involved but you can make it easier by doing some parts the day before. I would also use store bough cocoanut-pecan frosting.

White German Chocolate Cake with Cheesecake Center
Servings: 4

For the White German Chocolate Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs, separated
4 ounces white chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup buttermilk

For the Cheesecake Center:
2 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract

For the Coconut-Pecan Frosting (optional):
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, beaten with 1 teaspoon water
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Cheesecake Center:
Preheat your oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the eggs, one at a time, mixing well after each addition.

Blend in the sour cream and vanilla extract.
Pour the filling into the prepared pan and smooth the top.

Bake for about 45 minutes or until set and just slightly jiggly in the center.

Let the cheesecake cool completely in the pan on a wire rack, then refrigerate until firm, at least 3 hours or overnight.

White German Chocolate Cake:
Increase oven temperature to 350°F (177°C).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, oil, and sugar until light and fluffy.

Beat in egg yolks, one at a time, followed by the melted white chocolate and vanilla extract.
Alternately beat in the flour mixture and buttermilk, starting and ending with the flour mixture.

In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter until just combined.

Divide the batter evenly between two greased and lined 8-inch round cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.

Coconut-Pecan Frosting (optional):
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.

Cook over medium heat, stirring constantly until the mixture thickens, about 12-15 minutes.

Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature before frosting the cake.

Assembly:
Place one layer of the white German chocolate cake on a cake stand or serving plate.

Carefully place the cheesecake layer on top of the first cake layer.

Top with the second cake layer.

Frost the entire cake with the coconut-pecan frosting or your choice of frosting, if desired.


Notes
Make sure all ingredients are at room temperature before you begin for the best results.

When folding in the egg whites, use a light hand to keep the cake batter airy and light.

Chill the cheesecake and the cake layers before assembly; this will make the process easier and more stable.

If the coconut-pecan frosting is too thick to spread, you can thin it with a little extra evaporated milk.

Decorate with white chocolate curls or shavings for an extra touch of elegance.