German Chocolate Cake with Cream Cheese Filling

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare cake pans by greasing and lining them./n
Step 2: In a bowl, mix cake mix, eggs, oil, and water until smooth./n
Step 3: Divide batter into pans and bake according to package instructions. Let cool completely./n
Step 4: In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy./n
Step 5: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened./n
Step 6: Remove from heat and stir in shredded coconut and chopped pecans. Let cool./n
Step 7: Spread cream cheese filling between cake layers./n
Step 8: Frost the top of the cake with the coconut pecan frosting./n
Step 9: Slice and serve.

Storage and Reheating Tips

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.