👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
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2
In a large bowl, combine cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth. Pour batter into the prepared baking pan.
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3
In a separate medium bowl, beat softened cream cheese and softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla extract.
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4
Dollop spoonfuls of the cream cheese mixture over the chocolate cake batter in the pan. Sprinkle toasted coconut, toasted pecans, and chocolate chips evenly over the top.
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5
Bake for 45-55 minutes, or until a wooden skewer inserted into the chocolate cake portion comes out with moist crumbs (not wet batter). The cream cheese areas will still be soft and gooey.
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6
Remove from oven and let cool completely on a wire rack before slicing and serving.
💡 Notes
Ensure cream cheese and butter are at room temperature for a smooth filling. Toasting coconut and pecans significantly enhances their flavor. Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
5g
Total Fat
28g
Saturated Fat
15g
Carbs
48g
Fiber
2g
Sugar
35g
Sodium
350mg
Cholesterol
70mg
