Preheat the oven to 350°F. Spray a 9x13 glass baking dish with non-stick bakers spray.

Evenly sprinkle the bottom of the prepared baking dish with the sweetened shredded coconut and chopped pecans. Set aside.

Mix the German chocolate cake mix according to the package directions using the recommended amount of water, eggs and oil that your brand of box mix calls for.

Pour the prepared cake batter evenly over the coconut and pecans in the baking dish. Sprinkle the semi-sweet chocolate chips evenly over the German chocolate cake batter and set aside.

In a large mixing bowl, beat the softened cream cheese, using an electric mixer on medium speed, for 1-2 minutes or until smooth and fluffy.

Add the melted butter and vanilla extract. Mix again until fully combined and the mixture is smooth and fluffy.

Add the sifted powdered sugar and mix on low speed until the cream cheese mixture is thick and smooth.

Add the cream cheese mixture, in large dollops, to the German chocolate cake layer.

Using a butter knife, swirl the cream cheese mixture into the cake batter.

Bake for 45-50 minutes or until the center of the cake doesn’t wobble when the baking dish is lightly shaken.

Allow the cake to cool on the counter for 5 minutes before serving.