Ingredients

1. 1 package German Chocolate cake mix (regular size)
2. 2 packages (8 ounces each) cream cheese, softened
3. 1-1/2 cups sugar
4. 4 large eggs, lightly beaten
5. 1 cup sugar
6. 1 cup evaporated milk
7. 1/2 cup butter, cubed
8. 3 large egg yolks, lightly beaten
9. 1 teaspoon vanilla extract
10. 1-1/2 cups sweetened shredded coconut
11. 1 cup chopped pecans

Directions

1. Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
2. Pour half of the cake batter into a greased 13×9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.
4. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
5. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.