1. Preheat the oven to 325°F. Grease and line a 9-inch round cake pan with parchment paper. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla and sour cream.

2. Pour the cheesecake batter into the pan and bake for 30 to 35 minutes, until just set in the center. Cool completely, then chill for at least 4 hours or overnight.

3. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans.

4. Cream the butter and sugar until light and fluffy. Add the egg whites gradually, then mix in the vanilla and melted white chocolate.

5. In a separate bowl, whisk together the cake flour, baking powder, and salt. Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix just until smooth.

6. Divide the batter evenly between the two cake pans. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

7. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Stir constantly for 10 to 12 minutes until thickened.

8. Remove the topping from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Let it cool until spreadable.

9. Place one cake layer on a serving plate. Add the chilled cheesecake layer on top, then place the second cake layer over it.

10. Spoon the coconut pecan topping over the top of the cake. Garnish with white chocolate shavings or extra pecans if desired.

11. Chill the assembled cake for at least 1 hour before slicing for the cleanest layers.