Preheat the oven to 350°F. Prepare a 9x13-inch cake pan by greasing it with cooking spray and placing a cut piece of parchment paper at the base to prevent sticking.

Make the coconut pecan base: In a small bowl, mix the shredded coconut and chopped pecans together. Spread the mixture evenly on the bottom of the prepared cake pan.

Make the cream cheese filling: In a mixing bowl with a hand mixer, or the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese until broken up and smooth. Mix in the melted butter and vanilla extract. Gradually mix in the powdered sugar until smooth and creamy. Set the mixture aside.

Make the cake batter: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until the mixture is free of any large clumps. Mix in the eggs and oil, and then mix in the milk and vanilla extract until just combined. Stir in the hot water.

Combine the batter and cream cheese mixture: Pour the cake batter into the prepared cake pan over the coconut-pecan mixture. Using a spoon, scoop dollops of the cream cheese mixture over the cake batter. Use the end of the spoon or a butter knife to gently swirl the cream cheese mixture through the batter, if desired. It’s best to keep the cream cheese mixture away from the sides of the pan to avoid bubbling out while baking. Sprinkle evenly with chocolate chips.

Bake: Bake the cake until the chocolate cake is fully cooked, 40 to 50 minutes. A toothpick inserted into the chocolate cake edges should come out clean. The cream cheese pockets should be set (not liquidy) but still jiggly. Note that a toothpick inserted in the cream cheese center will not come out clean, as the cake is meant to be gooey. Remove the cake from the oven and allow it to cool for 1 to 2 hours. Serve slightly warm or wait until it has fully cooled. Store any leftover cake in an airtight container in the fridge for up to 4 days. Love the recipe? Leave us stars and a comment below!