1 Duncan Hines German Chocolate Cake Mix
1 cup coconut
1 ½ cups chopped pecans
8-oz. cream cheese
1 stick (1/2 cup) butter
4 cups powdered sugar
How to make it :
Preheat oven to 350°.
Grease and flour a 9x13” baking dish.
Spread pecans and coconut in the bottom of the prepared dish.
Mix cake mix according to package directions.
Spread over top of pecans and coconut.
Melt butter and cream cheese over low to medium heat in small saucepan.
Remove from heat.
Add powdered sugar and whisk to combine.
Spread powdered sugar mixture over top of cake batter in baking dish.
Smooth the top.
Bake for 45 minutes or until cake tests done.
Cool completely before cutting into squares.
Store covered tightly.
After 2 days, store in refrigerator.
Notes
My cake mix required 3 eggs, ? cup canola oil and 1 cup water to make cake according to package directions.
Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium.
You can also add chocolate chips on the bottom of the dish with the coconut.
Cover cake with foil after about 25 minutes to prevent cream cheese layer from browning too much.
