1 (18-1/4 ounce) package German Chocolate cake mix (which is prepared according to package directions, as shown in the directions)
2 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs, lightly beaten
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups flaked coconut
1 1/2 cup chopped pecans
Prepare cake batter according to package directions; set aside.
To make the filling:
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 13x9-inch baking dish.
Gently pour cream cheese mixture over batter.
Carefully spoon remaining batter over top; spread to edge of pan.
Bake at 325░F for 70-75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour.
To make the 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░F or is thick enough to coat the back of a metal spoon.
Remove from the heat and stir in vanilla.
Fold in coconut and pecans.
Cool until frosting reaches spreading consistency.
Frost cooled cake.