👩🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly.
-
2
In a large bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth. Pour the batter evenly into the prepared baking dish.
-
3
In a separate medium bowl, beat the softened cream cheese, softened butter, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until light, fluffy, and completely smooth.
-
4
Sprinkle the shredded coconut evenly over the chocolate cake batter. Follow with the toasted chopped pecans.
-
5
Dollop spoonfuls of the cream cheese mixture randomly over the coconut and pecans. Do not spread it out; it will melt and crack as it bakes.
-
6
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the cake part (avoiding cream cheese blobs) comes out with moist crumbs attached. The topping will be golden and cracked.
-
7
Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. For best results, cool to room temperature.
💡 Notes
Ensure all dairy ingredients (milk, eggs, cream cheese, butter) are at room temperature for the best texture. Toasting pecans enhances their flavor significantly. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This cake can also be frozen for up to 2-3 months.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
5g
Total Fat
28g
Saturated Fat
15g
Carbs
48g
Fiber
2g
Sugar
38g
Sodium
350mg
Cholesterol
70mg
