German Chocolate Upside-Down Cake

Grease a baking pan and spread the coconut and pecans in an even layer.

Prepare the chocolate batter until smooth and pour it gently over the coconut-pecan base.

Warm the butter with cream cheese just enough to soften, then beat in confectioners sugar.

Spoon the sweet cheese mixture across the batter in broad ribbons.

Bake until the cake pulls from the pan edges and the center springs back lightly.

Cool completely so the sticky underside firms before cutting into bars.