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Preheat the oven to 350°F. Grease a 13x9-inch baking pan. Sprinkle the shredded coconut and 1 cup chopped toasted pecans into the baking pan.
Prepare the devil’s food cake mix according to the package directions. Pour the batter into the pan. Editor's Tip: Use a spatula to spread the batter evenly over the coconut and pecans.
In a large mixing bowl, beat the softened cream cheese, melted butter and vanilla until smooth. Beat in the confectioners’ sugar. Stir in the chocolate chips and remaining ½ cup pecans.
Spoon the cream cheese mixture over the cake batter. Cut through the batter with a knife to create a swirl pattern. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan on a wire rack. Editor's Tip: The easiest way to make the swirl pattern is to drop spoonfuls of the cream cheese mixture over the cake batter. Then, lightly drag a butter knife through the dollops and swirl gently for a marbled effect.