Directions:
- Prepare cake batter according to package directions; set aside.
- In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
- Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
- Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
- FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
- Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.48 Kcal (1375 kJ) | ||
| Calories from fat | 210.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Cholesterol | 95.33mg | 32% | |
| Sodium | 73.08mg | 3% | |
| Potassium | 170.44mg | 4% | |
| Total Carbs | 27.16g | 9% | |
| Sugars | 19.85g | 79% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 5.65g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 371.47 Kcal (1555 kJ) | ||
| Calories from fat | 238.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.51g | 36% | |
|---|---|---|---|
| Cholesterol | 107.8mg | 32% | |
| Sodium | 82.64mg | 3% | |
| Potassium | 192.75mg | 4% | |
| Total Carbs | 30.71g | 9% | |
| Sugars | 22.45g | 79% | |
| Dietary Fiber | 1.95g | 7% | |
| Protein | 6.39g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 81.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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