Ingredients :
For the Cheesecake Center:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
For the Cake:
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
For the Frosting:
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 :
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.
Make Cake Base:
Prepare cake mix per box instructions. Fold in coconut and pecans.
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.
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.
Assemble:
Frost cooled cake with coconut-pecan topping using an offset spatula.
ADVERTISEMENT
