Ingredients: 1 cup chopped pecans, 2 cups sweetened coconut flakes, 13.25 ounces German chocolate cake mix (see note), 1 cup water, ½ cup vegetable or canola oil, 3 large eggs
8 ounces block-style cream cheese softened to room temperature, ½ cup unsalted butter softened to room temperature, ½ teaspoon vanilla extract, 3 ½ cups powdered sugar, and 1 cup chocolate chips of any variety.
Preheat oven to 350°F and butter a 9×13-inch cake pan.Sprinkle the coconut and pecans evenly on the bottom of the cake pan.
Carefully pour the batter into the pan, being careful not to disturb the coconut and pecans.In a separate bowl, mix the cream cheese, butter, and vanilla essence until smooth and lump-free. Add the powdered sugar, one cup at a time, until fully blended.