Creamy Coconut Dbl Chocolate Upside Down Cake Recipe

Name: Creamy Coconut Dbl Chocolate Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded coconut; 1 cup chopped pecans; 1 (18 ounce) package German chocolate cake mix; 1 ¼ cups water; ⅓ cup oil; 3 eggs; 34-1 cup chocolate chips; 3 ½ cups powdered sugar; 1 cup margarine, melted; 8 ounces cream cheese, softened

Servings: persons

1 cup shredded coconut
1 cup chopped pecans
1 (18 ounce) package German chocolate cake mix
1 ¼ cups water
⅓ cup oil
3 eggs
34-1 cup chocolate chips
3 ½ cups powdered sugar
1 cup margarine, melted
8 ounces cream cheese, softened

1
Preheat oven to 375; grease a 13x9-inch pan.
2
Sprinkle coconut and pecans over bottom of pan.
3
In large bowl with mixer, mix cake mix, oil, water and eggs at a low speed until moistened.
4
Beat 2 minutes at high speed.
5
Stir in chocolate chips; spoon the batter evenly over coconut and pecans.
6
For frosting, in separate large bowl combine sugar, margarine and cream cheese.
7
Beat until smooth and creamy.
8
Spoon evenly over batter to within 1 inch of edges.
9
Bake 40-50 minutes or until toothpick comes out clean.

5850

kcal

Calories

338

Fat

637

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup shredded coconut, 1 cup chopped pecans, 1 (18 ounce) package German chocolate cake mix, 1 ¼ cups water, and more.

Yes, Creamy Coconut Dbl Chocolate Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Coconut Dbl Chocolate Upside Down Cake

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