Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 2 1/2 cups confectioners’ sugar
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray.
- Evenly layer shredded coconut and chopped pecans on the bottom of the prepared pan.
- Prepare cake mix according to package instructions. Pour the batter over the coconut and pecans.
- In a separate bowl, beat together softened cream cheese and melted butter until smooth. Gradually mix in the powdered sugar on low speed until fully combined.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Sprinkle chocolate chips evenly over the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream.
Notes
- Use a dark chocolate cake mix for an even richer flavor.
- Toasted pecans add extra depth and crunch.
- Store leftovers in the refrigerator and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 562
- Sugar: 46g
- Sodium: 430mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
