Preparation Steps

• Preheat the oven to 350°F. Spray a 9x13 glass baking dish with non-stick bakers spray.
• Evenly sprinkle the bottom of the prepared baking dish with the sweetened shredded coconut and chopped pecans. Set aside.
• Mix the German chocolate cake mix according to the package directions using the recommended amount of water, eggs and oil.
• Pour the prepared cake batter evenly over the coconut and pecans in the baking dish. Sprinkle the semi-sweet chocolate chips evenly over the German chocolate cake batter and set aside.
• In a large mixing bowl, beat the softened cream cheese, using an electric mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
• Add the melted butter and vanilla extract. Mix again until fully combined and the mixture is smooth and fluffy.
• Add the sifted powdered sugar and mix on low speed until the cream cheese mixture is thick and smooth.
• Add the cream cheese mixture, in large dollops, to the German chocolate cake layer.
• Using a butter knife, swirl the cream cheese mixture into the cake batter.
• Bake for 45-50 minutes or until the center of the cake doesn’t wobble when the baking dish is lightly shaken.
• Allow the cake to cool on the counter for 5 minutes before serving.