Ingredients

For the Cheesecake Center:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 large eggs

For the White Cake:

• 1 box white cake mix (15.25 oz)
• 1 cup water
• ½ cup vegetable oil
• 3 large egg whites

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Make the Cheesecake Layer:
   Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
   Beat cream cheese until smooth. Add sugar and vanilla extract; mix well.
   Add eggs one at a time, mixing after each addition.
   Pour into pan and bake for 35–40 minutes or until set. Cool completely, then refrigerate until firm.
2. Make the White Cake:
   Prepare cake mix according to package instructions using water, oil, and egg whites.
   Divide batter evenly between two 8-inch round cake pans.
   Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
3. Make the Frosting:
   In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
   Cook, stirring constantly, until thickened (about 10 minutes).
   Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
4. Assemble the Cake:
   Place one white cake layer on a serving plate.
   Gently add the chilled cheesecake layer on top.
   Add the second white cake layer, then spread coconut-pecan frosting generously over the top and sides.
   Chill before serving for best texture.