Ingredients:

  • 280 g cake flour
  • 300 g granulated sugar
  • 12 g baking powder
  • 3 g salt
  • 170 g unsalted butter, softened
  • 200 g egg whites, room temperature
  • 240 ml whole milk
  • 10 ml vanilla extract
  • 115 g high-quality white chocolate, melted and cooled
  • 225 g cream cheese, softened
  • 50 g granulated sugar
  • 50 g egg, room temperature
  • 5 ml lemon juice
  • 1 g salt
  • 200 g unsalted butter, softened
  • 397 g sweetened condensed milk
  • 100 g sweetened shredded coconut
  • 115 g chopped pecans, toasted
  • 5 ml vanilla extract

Instructions:

  1. Sift and mix the cake flour, sugar, baking powder, and salt in a large bowl.
  2. Beat the softened butter into the dry ingredients until the mixture looks like coarse sand.
  3. Gradually add egg whites, milk, and vanilla, beating on medium speed until the batter is pale and fluffy.
  4. Gently fold in the melted white chocolate until just combined; do not overmix.
  5. Beat softened cream cheese and sugar until velvety and devoid of lumps.
  6. Mix in the egg and lemon juice until the batter is glossy.
  7. Pour half of the white cake batter into the prepared pan. Spoon the cheesecake mixture over the center, leaving a 1-inch border around the edges. Top with the remaining cake batter, smoothing it over the center.