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Preheat the oven to 350 degrees F.
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Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
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Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
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Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
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Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
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In a saucepan, melt the butter and cream cheese.
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Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
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Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
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Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature.
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Enjoy! Store any left over cake in the fridge.