Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup unsalted grass-fed butter, softened
  • 4 oz high-quality white chocolate, melted
  • 1 cup buttermilk, room temperature
  • 4 large egg whites, whipped to soft peaks
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.5 cup honey
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 0.5 cup butter
  • 0.75 cup coconut sugar
  • 1.5 cups shredded unsweetened coconut, toasted
  • 1.5 cups pecans, toasted and chopped

Instructions:

  1. Preheat oven to 160°C (320°F). Beat cream cheese and Greek yogurt until smooth. Incorporate honey, one egg, and vanilla bean paste. Pour into a parchment-lined 9-inch pan and bake for 20 minutes until edges are set. Chill completely.
  2. Increase oven temperature to 180°C (356°F). In a large bowl, whisk together flour, sugar, baking soda, and salt. Use the reverse-creaming method by beating in the softened butter until the mixture resembles coarse sand.
  3. Stir in the melted white chocolate and buttermilk until combined. Gently fold in the whipped egg whites to maintain aeration.
  4. Divide the batter between two 9-inch pans. Bake for 30 minutes or until a toothpick comes out with moist crumbs. Cool completely before assembly.
  5. In a saucepan, combine evaporated milk, 3 egg yolks, 0.5 cup butter, and coconut sugar. Cook over medium heat, stirring constantly for 12 minutes until thickened. Stir in toasted coconut and pecans. Let cool.
  6. To assemble, place one cake layer on a plate, top with the chilled cheesecake disk, add the second cake layer, and spread the coconut-pecan frosting over the top and sides.