Preheat oven to 350°F (175°C). Grease a deep 9×13-inch baking pan with nonstick spray.
Layer the Pecans and Coconut:
Evenly spread chopped pecans and shredded coconut on the bottom of the prepared pan.
Mix the Chocolate Cake Batter:
Follow the instructions on the cake mix box, combining cake mix, eggs, oil, and water in a large bowl.
Prepare Chocolate Chips:
In a small bowl, mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir until combined. Fold into the cake batter.
Make the Cream Cheese Mixture:
Melt butter and let cool slightly. In a separate bowl, beat softened cream cheese until smooth. Gradually add melted butter, then powdered sugar, mixing until smooth.
Assemble and Bake:
Spoon the chocolate cake batter over the pecans and coconut in the baking dish. Drop rounded tablespoons of the cream cheese mixture randomly over the cake batter. Sprinkle remaining chocolate chips on top.
Bake Until Set:
Bake for about 40 minutes or until the center of the cake appears set. The toothpick test may not work due to the creamy filling.
