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Preheat oven to 325°F and prepare a 9-inch springform pan.
Beat cream cheese until smooth, add sugar, eggs, vanilla, and sour cream. Mix until smooth.
Pour into pan and bake 35–40 minutes until set but jiggly. Cool, then refrigerate 2+ hours.
Increase oven to 350°F. Grease two 9-inch round pans.
Whisk flour, baking powder, salt. In another bowl, cream butter and sugar.
Add egg whites and vanilla, then alternate adding dry ingredients and milk.
Divide batter between pans and bake 25–30 minutes. Cool completely.
In a saucepan, combine evaporated milk, brown sugar, yolks, butter. Cook 10–12 min until thick.
Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.
Layer one cake, cheesecake, second cake. Spoon topping over top. Chill before slicing.