Preheat oven to 350 degrees.
Grease a 13 x 9 x 2 inch baking pan; line pan with waxed paper and grease the waxed paper. Sprinkle coconut and pecans evenly in bottom of prepared pan. Set aside.
Prepare cake mix according to package directions. Pour cake batter evenly over coconut mixture.
In large sauce pan combine cream cheese and butter; cook and stir over low heat until cheese and butter are melted. Stir in powdered sugar. Pour evenly over cake batter.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes.
Invert cake onto serving plate. Remove waxed paper. Cool cake completely.
Sprinkle additional sifted powdered sugar over cake before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 12|
|Calories from Fat: 275 (39%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 41.1mg||13 %|
|Sodium 663.8mg||23 %|
|Potassium 214.3mg||6 %|
|Total Carbohydrate 108.7g||32 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 104.2g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 702
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