Preheat oven to 350 degrees and prepare a 9×13 pan with a non-stick spray.
Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside.
In a large bowl, mix together the cake mix, oil, eggs and water until combined. Pour the cake mix batter over the top of your layers in the pan and lightly spread around.
In a small saucepan, melt the butter and cream cheese on the stovetop. Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Using a mixer, mix together the powdered sugar and butter until a creamy consistency has been reached.
Spoon the cream cheese mixture over the top of the cake mix layer in your pan. Then, swirl a knife around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don’t mix too much, just enough to combine the two with a pretty pattern.
Bake for 35-40 minutes.
Cool completely before cutting if you want clean slices. If you don’t mind a dump style cake and want to eat it warm you may do so. It’s delicious served with ice cream!