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Chocolate Coconut Pecan Cake

A decadent Southern-style dessert featuring chocolate cake with a layer of coconut and pecans, topped with a creamy cream cheese frosting and chocolate chips.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box chocolate cake mix (15.25 ounces) Use a boxed chocolate cake mix for convenience.
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans Toast lightly for deeper flavor.
For the cream cheese topping
  • 1 package cream cheese (8 ounces, softened) Soften to room temperature to avoid lumps.
  • 1/2 cup butter (1 stick, melted)
  • 2 1/2 cups confectioners' sugar Used to sweeten the cream cheese mixture.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips Sprinkle on top before baking.
Optional
  • as desired chocolate ice cream For serving.

Method
 

Preparation
  1. Preheat oven to 350 degrees F and grease a 9×13-inch pan with cooking spray.
  2. Prepare the chocolate cake batter according to package directions.
  3. Sprinkle sweetened shredded coconut and chopped pecans onto the bottom of the prepared pan.
  4. Spread the prepared cake mix over the coconut and pecans.
Making the Cream Cheese Topping
  1. In a large bowl, combine softened cream cheese, melted butter, confectioners' sugar, vanilla extract, and kosher salt.
  2. Beat the mixture with a mixer until combined.
  3. Dollop the cream cheese mixture over the cake mix and spread it out evenly.
Baking
  1. Sprinkle chocolate chips on top of the batter.
  2. Bake for about 50 minutes, or until the center is set.
Serving
  1. Serve warm, straight from the oven with a scoop of chocolate ice cream melting over the top.
  2. For a more formal presentation, let it cool slightly, slice into neat squares, and dust with extra confectioners' sugar or toasted pecans.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Wrap individual slices tightly in plastic and freeze for up to 2 months; thaw in the fridge. Toasting the pecans enhances their flavor. Use full-fat cream cheese for the best texture.