Ingredients:
(For the cake)
1 package German Chocolate Cake Mix
(plus ingredients needed per package directions, usually eggs, oil & water)

(Cream cheese filling)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten

(Frosting)
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened flaked or shredded coconut
1-1/2 cup chopped pecans

Directions:
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.
Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter.
Gently spoon remaining cake batter over top; spread to edge of pan.
Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.
Cool for 1 hour.
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. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency.
Frost cooled cake.

Refrigerate leftovers.
Makes about 16 servings

Enjoy!