A rich White German Chocolate Cake layered with creamy cheesecake and topped with homemade coconut pecan frosting.

Scale

16 oz cream cheese

1/2 cup sugar

2 eggs

1 tsp vanilla

1 box white cake mix

Ingredients listed on cake mix box

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/2 cups shredded coconut

1 cup chopped pecans

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1. Bake the cheesecake layer and chill completely.

2. Prepare and bake the white cake layers according to package directions.

3. Cook the evaporated milk, sugar, egg yolks, and butter until thickened.

4. Stir in vanilla, coconut, and pecans and cool.

5. Layer one white cake, the cheesecake, and the second cake.

6. Spread coconut pecan frosting over the top.

7. Chill before slicing.

Chill the cheesecake before assembling.

Toast the pecans and coconut for even more flavor.

Store refrigerated for up to 5 days.