Prepare the Cheesecake Layer:

• Preheat the oven to 325°F (165°C) and line a springform pan with parchment paper.
• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla.
• Pour the mixture into the prepared pan and bake for 30-35 minutes, or until the center is just set. Let cool completely.

Make the Cake Batter:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Melt the white chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth. Allow to cool slightly.
• In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well. Mix in melted white chocolate and vanilla extract.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Assemble the Cake:

• Pour half of the cake batter into one of the prepared pans.
• Place the cooled cheesecake layer on top, ensuring it is centered.
• Cover with the remaining cake batter and spread it evenly.

Bake the Cake:

• Bake for 35-40 minutes or until a toothpick inserted into the cake (not the cheesecake) comes out clean.
• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

• In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10-12 minutes).
• Remove from heat and stir in shredded coconut and chopped pecans. Let cool before spreading on the cake.

Decorate the Cake:

• Spread the coconut-pecan frosting over the top and sides of the cake. Optionally, garnish with white chocolate curls, toasted coconut, or fresh fruit.