Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (15.25 ounce) box German chocolate cake mix, plus additional ingredients called for on the package
- ½ cup salted butter, softened at room temperature
- 8 ounce block cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- ¾ cup chocolate chips
- Optional, for serving: vanilla ice cream, whipped cream, chocolate syrup, or caramel sauce
Instructions
- Preheat oven to 350°F and grease a deep 9×13-inch baking dish.
- Spread coconut and pecans evenly across the bottom of the dish.
- Prepare the cake mix according to the package instructions.
- Pour the batter over the coconut and pecan layer.
- In a separate bowl, beat together softened butter, cream cheese, and vanilla extract until smooth. Gradually add confectioner's sugar and mix until incorporated.
- Dollop the cream cheese mixture over the batter in spoonfuls.
- Gently swirl the cream cheese mixture into the batter with a knife, being careful not to over-swirl.
- Scatter chocolate chips evenly over the top.
- Bake for 40 to 45 minutes, until the center springs back when pressed, but still slightly jiggly.
- Cool in the pan before slicing, or slice after 20 minutes for a warm, gooey serving.
Notes
Ensure your baking dish is at least 2 inches deep to prevent overflow while baking.
Let the cake cool completely for neat slices, or serve warm with ice cream for a delicious treat.
Feel free to adapt toppings according to your preference!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.