Instructions

• Preheat oven to 350°F. Grease the bottom and sides of a 9×13-inch pan.
• Pour the 1/4 cup melted butter into the pan and tilt to coat the bottom evenly.
• Sprinkle the 1/2 cup packed brown sugar evenly over the butter. Evenly scatter the 1 cup pecans over the brown sugar, then sprinkle half of the shredded coconut (3/4 cup) evenly over the pecans and sugar.
• Prepare the German Chocolate cake batter according to the package directions (use the additional ingredients listed on the box).
• Stir the remaining shredded coconut (3/4 cup) into the prepared cake batter.
• Pour and spread the batter evenly over the brown sugar–pecan–coconut layer in the pan.
• In a bowl, use an electric mixer to beat the softened 8 tablespoons butter and the softened 8-ounce package of cream cheese until smooth.
• Gradually beat in the entire 16-ounce box of confectioners’ sugar until the mixture is combined and smooth.
• Drop the cream cheese mixture by spoonfuls evenly over the top of the cake batter.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the cake rest in the pan on a wire rack for 10 minutes.
• Run a knife around the edges, place a serving platter over the pan, and carefully invert the cake so the brown sugar–pecan–coconut layer is on top.
• Let the cake cool until warm or near room temperature before slicing. Serve with whipped cream, if desired.