White German Chocolate Cake

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

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

• 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:

• Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
• In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract; beat until combined.
• Add eggs one at a time, mixing well after each.
• Pour into prepared pan and bake for 35–40 minutes, or until set. Cool completely, then refrigerate until firm.

• Prepare the cake batter according to box 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.

• 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.

• Place one white cake layer on a serving plate.
• Gently place the cheesecake layer on top.
• Add the second white cake layer.
• Spread the coconut-pecan frosting over the top and sides.