Step 1

Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with cooking spray.

Step 2

Sprinkle coconut, chocolate chips and pecans into the bottom of the baking pan.

Step 3

With an electric mixer, combine cake mix with oil, eggs and water (these amounts may not match instructions on the box), using the low setting and beating for 2 minutes. Scrape down the sides and beat 30 seconds more. Spoon the batter carefully over the items in the bottom of the pan without disturbing them.

Step 4

Place the butter and cream cheese in a small saucepan over low heat until melted, then whisk until smooth. Pour into the large bowl of an electric mixer and beat in the powdered sugar to form a smooth, thick mixture.

Step 5

Spoon the cream cheese mixture on top of the chocolate batter and draw a knife through to swirl the two mixtures together.

Step 6

Bake for about 45 minutes the cake should feel cooked and firm when touched with a finger on top, but it will not respond properly to the toothpick test because the cream cheese mixture inside will still be very soft.

Step 7

Cool completely on a cooling rack before cutting to serve. This cake should be stored in the refrigerator.