Spray a 13x9 (3-quart) pan with cooking spray. Scatter pecans and coconut evenly into pan. Prepare cake batter per manufacturer’s instructions and pour over pecans and coconut. Combine melted butter and cream cheese in a medium-sized bowl then beat with an electric mixer until smooth. Add powdered sugar, one cup at a time, and beat on low until smooth and creamy. Dollop heaping tablespoons of the cream cheese mixture evenly onto cake batter. Sprinkle cake with chocolate chips. Bake at 350 degrees for 40-45 minutes or until set. NOTE: Some folks have reported their cakes overflowed while cooking. Make sure your baking dish is at least a 3-quart dish (most standard 13x9 are but there are 2-quart ones out there too). I have never had this even come CLOSE to happening but you may want to set your pan on a larger baking sheet just in case.