Southern Pecan Upside Down Cake
1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 teaspoon Chinese Five spice
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted
Heat oven to 350°
flour a 9x13x2-inch baking pan.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.