Preheat the oven to 325°F. Grease one 9-inch springform pan and two 9-inch round cake pans, then line the bottoms with parchment paper.

In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract; mix until creamy.

Pour the cheesecake batter into the springform pan and bake for 35 to 40 minutes until the center is just set. Cool completely, then chill until firm.

In a separate bowl, combine the white cake mix, eggs, water, and vegetable oil. Beat until smooth and following package instructions.

Divide the cake batter evenly between the two round cake pans and bake for 22 to 28 minutes, or until a toothpick comes out clean. Allow cooling on wire racks.

In a saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter until thickened. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.

Place one of the cake layers on a serving plate, add the chilled cheesecake on top, then the second cake layer. Spoon the coconut-pecan topping over the cake.

Chill for at least 1 hour before slicing. Optionally, top with whipped cream before serving.