A delightful twist on the classic German Chocolate Cake, featuring a rich coconut and pecan base with a luscious cream cheese topping.
Preheat your oven to 350°F (175°C) and grease a 13 x 9 inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
Spread the shredded coconut evenly across the bottom of the prepared pan, followed by an even layer of chopped pecans.
Distribute the layers evenly for consistent flavor in every bite.
Prepare the chocolate cake mix according to the package instructions, using water and eggs.
Mix the batter until smooth to avoid lumps in the cake.
Pour the prepared cake batter over the coconut and pecans in the pan.
Pour slowly to avoid disturbing the coconut and pecan layers.
In a mixing bowl, beat the softened cream cheese and melted butter with an electric mixer until smooth. Gradually add the confectioners' sugar and continue to beat until creamy.
Ensure the cream cheese is softened for easier mixing.
Drop spoonfuls of the cream cheese mixture evenly over the cake batter.
Distribute the topping evenly for a uniform layer.
Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted halfway into the cake comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Allow the cake to cool completely in the pan before cutting into individual pieces and serving upside down.
Cooling the cake fully ensures clean slices and better flavor.
Continue in our app for the best experience
