Step 1

Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.

Step 2

Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.

Step 3

Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool.In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.

Step 4

In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.

Step 5

Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.

Step 6

Pour the cake mix batter evenly over the top of the pecans and coconut.

Step 7

Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter.Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.

Step 8

Bake at 350* for 40-50 minutes. Cake will be sticky when it's done.Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board.When cake has cooled, carefully peel off the parchment paper.Serve when completely cool.

Step 9

NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil.You could also use a large spring form pan, lined with parchment paper.I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly!*This recipe is easily made gluten free by using a gluten-free chocolate cake mix.