Description
A rich, gooey chocolate cake layered with coconut, pecans, and cream cheese. Easy to make, decadent, and perfect for gatherings.
Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 1/2 cups chopped toasted pecans, divided
- 1 package devil’s food cake mix (regular size)
- 8 ounces cream cheese, softened
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the shredded coconut evenly across the bottom of the dish.
- Sprinkle 1 cup of toasted pecans over the coconut, reserving 1/2 cup for garnish.
- Evenly sprinkle the dry devil’s food cake mix over the coconut and pecans.
- Drop spoonfuls of softened cream cheese across the top of the cake mix.
- Bake uncovered for 35–40 minutes, until the top is set and edges are crisp.
- Let cool slightly, sprinkle with reserved pecans, and serve warm.
Notes
Best enjoyed warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American