12 Serves
65 Mins
Preheat your oven to 175°C and grease a 9x13 baking pan.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
510 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
16 g / 20 gCholesterol
57 mg / 300 mgCaffeine
5 mgNet Carbs
29 gAlcohol
0 gSpread the coconut flakes and chopped pecans evenly across the bottom of the prepared baking pan.
In a large bowl, use a hand mixer to beat the cream cheese, butter, and powdered sugar until smooth.
In a separate bowl, whisk together the chocolate cake mix, eggs, and water to create the cake batter.
Pour the chocolate cake batter over the coconut and pecans, then dollop the cream cheese mixture on top and swirl it gently with a knife.
Bake in the preheated oven for 40 to 45 minutes until the center is set.
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Danish