Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or butter.

Evenly sprinkle the 1 cup of sweetened shredded coconut and 1 cup of the chopped pecans over the bottom of the prepared pan.

In a large bowl, prepare the Devil's Food cake batter by combining the dry cake mix with the water, oil, and eggs according to the package directions. Whisk until smooth.

Pour the cake batter gently over the coconut and pecan layer in the pan, spreading it out to cover the nuts and coconut completely.

In a separate medium bowl, beat the softened cream cheese, melted butter, and 2 cups of powdered sugar until the mixture is smooth and creamy.

Fold the 1/2 cup of semisweet chocolate chips and the remaining 1/2 cup of chopped pecans into the cream cheese mixture.

Drop spoonfuls of the cream cheese mixture randomly over the top of the cake batter. Use a knife to gently swirl the cream cheese into the batter to create a marbled effect, but do not fully mix them.

Bake for 35 to 40 minutes. The cake is done when the edges are set and pulled away slightly from the pan, even if the center still jiggles slightly (it will firm up as it cools).

Allow the cake to cool in the pan for at least 20 minutes before slicing. Store leftovers in the refrigerator.