Ingredients
The following ingredients have 4 Servings
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (15.25 ounce) box German chocolate cake mix, plus additional ingredients called for on the package
- ½ cup salted butter, softened at room temperature
- 8 ounce block of cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
- ¾ cup chocolate chips
- Optional, for serving: whipped cream, vanilla ice cream, chocolate syrup or caramel sauce
Instruction
- Preheat oven to 350° F. Grease a deep 9 x 13-inch baking dish (preferably at least 2 inches deep or more). If you’re not sure that your pan is deep enough, you can place the dish on top of a rimmed baking sheet to catch any accidental overflow from a shallow dish.
- Spread coconut and pecans in the bottom of the prepared dish.
- Prepare the cake mix according to package instructions. Pour the cake batter over the coconut and pecans.
- In a separate bowl, use an electric mixer to cream together butter, cream cheese and vanilla extract. Gradually add the confectioner’s sugar and mix until incorporated.
- Dollop the cream cheese mixture on top of the cake batter. Use a knife to swirl the cream cheese mixture around. Sprinkle the chocolate chips on top.
- Bake for about 40-45 minutes, or until set. A toothpick inserted in the center of the cake will not come out clean, since the inside will still be a little bit gooey. Cool, slice into squares, and serve!
