2 cups powdered sugar

1 (8-ounce) package cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, at room temperature

1 teaspoon vanilla extract

1 1/2 cups plus 2 tablespoons shredded, sweetened coconut, divided

1 1/4 cups semisweet chocolate chips, divided

1 cup chopped pecans, divided

1. Make the cake: Arrange a rack in the middle of the oven and heat to 350 F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.

2. Whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt together in a large bowl.

3. Whisk the milk, eggs, oil and vanilla together in a medium bowl until smooth. Pour into the flour mixture, and stir with a spatula until the batter is just combined and no streaks of flour remain; set aside.

4. Make the filling: Place the powdered sugar, cream cheese, butter and vanilla in a large bowl, and beat with an electric hand mixer on medium speed until smooth, about 2 minutes.

5. Sprinkle 1 1/2 cups of the coconut, 1 cup of the chocolate chips and 3/4 cup of the pecans over the bottom of the prepared baking pan. Pour in the cake batter. Dollop spoonfuls of the cream cheese mixture into the cake, and then use two forks to swirl and spread the cream cheese slightly.

6. Bake until the center of the cake springs back when pressed lightly, the edges pull away from the sides of the baking dish, and a cake tester comes out with only a few moist crumbs, 45 to 50 minutes. Immediately sprinkle the hot cake with the remaining coconut, chocolate chips and pecans. Set aside to cool on a wire rack for at least 30 minutes. Cut into squares.

Recipe notes: Leftovers can be store in an airtight container at room temperature for up to four days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)