German Chocolate Upside-Down Cake

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine the melted butter and packed brown sugar until well blended. Pour this mixture into the bottom of your greased 9x13-inch baking pan.
• Sprinkle the pecans evenly over the butter and brown sugar mixture. Then, add 1 cup of the shredded coconut, spreading it evenly across the top.
• In a separate bowl, prepare the German chocolate cake mix according to the instructions on the box, typically combining the mix with eggs, water, and oil. Mix until smooth and well combined.
• Carefully pour the cake batter over the topping in the pan, making sure to cover the pecans and coconut evenly.
• Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter, allowing the caramel topping to cascade over the cake.
• While the cake cools, beat the softened cream cheese and butter in a mixing bowl until creamy. Gradually add the confectioners sugar, beating until smooth and fluffy.
• Once the cake is completely cool, spread the cream cheese frosting over the top.
• Sprinkle the remaining 1/2 cup of shredded coconut on top of the frosted cake for an extra touch of sweetness and texture.
• Slice the cake and serve with optional whipped cream on the side for a delightful finishing touch.