1 ½ cups pecans (165g), toasted, coarsely chopped
¾ cup moist coconut flakes (70g)
540g packet chocolate fudge cake mix
½ cup vegetable oil
½ cup milk
125g cream cheese, chopped, at room temperature
50g unsalted butter, chopped at room temperature
1 teaspoon vanilla extract
1 ¼ cups icing sugar mixture
¼ cup Dark Choc Bits
¼ cup Milk Choc Bits
Grease a 20cm square x 8cm deep cake pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Sprinkle combined nuts and coconut over base of prepared pan.
Place cake mix in a large bowl, reserving frosting sachet for another use. Add eggs, oil and milk. Using a balloon whisk, whisk until smooth. Pour evenly into pan.
Beat cream cheese, butter and vanilla in a small bowl of an electric mixer until pale and smooth. With mixer on low speed, gradually add sugar, beating until light and fluffy.
Spoon heaped tablespoons of mixture randomly over cake batter. Run a flat-bladed knife through mixture to create a marbled effect. Sprinkle with combined Choc Bits.
Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until cake is just firm in the centre when lightly touched with fingertips. Remove. Stand in pan for 30 minutes.
Using paper as a guide, lift cake onto a wire rack to cool completely. Cut into squares to serve.
TIP! To toast pecans, spread over an oven tray. Cook in a moderate oven (180C) for about 8 minutes, or until lightly browned. Cake can be made up to one day ahead. Store in an airtight container, at room temperature.