1. Beat the cake mix, buttermilk, oil, eggs and vanilla with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat about 1 1/2 minutes longer. 2. Pour batter into greased and floured 13 X 9 inch pan., smoothing the top with a rubber spatula. 3. Beat the softened cream cheese and butter with an electric mixer on low speed for 30-45 seconds. Add powdered sugar and beat on low speed until mixture comes together, then increase the speed to medium and beat until fluffy about 30 seconfds. 4. Stir in the coconut and pecans. 5. Drop the cheesecake mixture by tablespoonfuls on top of the German chocolate batter, nearly covering the top. 6. Bake the cake at 350 degrees for 44-48 minutes. 7. Cool on wire rack for 20 minutes. Dust the top of the cake with powdered sugar, if desired. 8. Store cake, covered in the refrigerator for up to one week. Do not freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
