Upside-Down German Chocolate Cake

Heat the oven and grease a rectangular baking pan well.

Scatter coconut and pecans evenly over the bottom so every slice gets a toasted topping.

Spread the chocolate cake batter over the nut mixture without disturbing the layer underneath.

Beat cream cheese, melted butter, powdered sugar, vanilla, and salt until smooth.

Spoon the cream cheese mixture over the batter, leaving a narrow border around the edges.

Bake until the top is set, the center is no longer loose, and the coconut-pecan layer is bubbling at the sides.

Cool until sliceable, then cut into squares with the sticky topping visible.