Preheat oven to 350°F (175°C).

Butter a 9 x 13-inch cake pan.

Sprinkle chopped pecans and coconut evenly in the buttered cake pan.

Prepare German chocolate cake mix according to package instructions.

Spoon the prepared cake batter into the pan over the pecan and coconut mixture.

In a separate mixer bowl, combine softened cream cheese and confectioners sugar.

Beat the cream cheese and confectioners sugar until smooth and creamy.

Spoon the cream cheese mixture evenly over the cake batter, leaving a 1-inch edge around the pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for at least 1 hour.

Once cooled, cut the cake into squares.

Invert each square onto individual plates so the pecan and coconut mixture is on top.

Serve and enjoy the cream cheese frosting that has formed at the bottom during baking.