I will never claim to be a fan of shredded coconut. There is just something about the texture that doesn’t appeal to me, but I am willing to make a huge exception for this cake. This recipe was passed on to me by a former co-worker who just raved about it. She and I have similar taste in food (which means we LOVE it) so I had to make it.
Wow, was this ever tasty! I had to divide it up and share the love so I wouldn’t eat the whole thing. In face, I wish I had big ol’ piece of it right now.
1 cup chopped pecans
1 cup shredded coconut
1 box German chocolate cake mix with ingredients needed for your mix
1 8oz cream cheese, softened
2 sticks of butter, softened
2 cups powdered sugar
Preheat your oven to 350 degrees and spray a 13×9 inch baking dish with non-stick spray. I like to toast the pecans in the preheating oven to bring out the oil and flavor of the nuts.
Prepare the cake batter according to package directions. Spread the pecans and shredded coconut in the bottom of the prepared pan then pour the cake batter over that.
Beat the butter, cream cheese and powdered sugar together until smooth. Dollop the butter mixture over the cake batter, covering as much of the cake top as possible.
Bake for 50 minutes and devour!
Picture Perfect Cooking 