White German chocolate cake with a cheesecake center

Ingredients :

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream

• 1 box (15.25 oz) white cake mix
• Ingredients required by the cake mix (usually eggs, oil, water)
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions : 

1. Prep Cheesecake Layer:
   Beat cream cheese in a stand mixer until smooth. Add sugar, vanilla, eggs (one at a time), and sour cream. Set aside.

2. Make Cake Base:
   Prepare cake mix per box instructions. Fold in coconut and pecans.

3. Layer & Bake:

   • Pour half the batter into a greased cake pan.

   • Spread cheesecake mixture evenly.

   • Top with remaining batter.

   • Bake at 325°F (160°C) for 55-60 mins in preheated oven.

4. Prepare Frosting:
   In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir over medium heat until thickened (12 mins). Off heat, mix in vanilla, coconut, and pecans. Cool completely.

5. Assemble:
   Frost cooled cake with coconut-pecan topping using an offset spatula.