1Chocolate Fudge Cake Mix(Betty Crocker - do not use the ingredient amounts given on the box)
1⅛cupswater (1 cup + 2 Tablespoons)
Toast coconut in skillet on stove top over low heat, stirring often. This should only take a few minutes; it is done when most of the coconut is golden brown
In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.
In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.
Grease the bottom only of a 9x13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan. Pour cake mix over the top; spread evenly. In a zig-zag motion, pour the cream cheese mixture over the top of the cake. Using a butter knife, swirl slightly.
Bake at 350 degrees for 40-55 minutes. Do not use the toothpick technique to test this cake for doneness. If the cake jiggles only slightly in the middle, then it is done. Cooking times will vary depending on your oven as well as the type of pan you used.
Let the cake cool slightly before cutting. It will be gooey inside.