Preheat the Oven: Set your oven to 350°F (175°C) and lightly spray a 13×9-inch pan with nonstick spray such as Pam.
Prepare the Batter: In a large mixing bowl, combine the cake mix, water, eggs, sour cream, and about 10 oz of the Coco Lopez (reserve the remaining 5 oz for the icing). Beat on medium speed for about 4 minutes until smooth and creamy. The sour cream and Coco Lopez give the batter its signature richness and moist texture.
Layer the Pan: Sprinkle ½ cup of coconut evenly over the bottom of the prepared pan, followed by the chopped pecans. This will toast slightly as the cake bakes, adding incredible flavor and texture.
Bake the Cake: Pour the cake batter evenly over the coconut and pecans. Bake according to the package directions for a 13×9-inch cake — usually around 30 minutes — or until a toothpick inserted in the center comes out clean.
Cool and Invert: Let the cake cool in the pan for about 10 minutes. Then, carefully turn it out onto a serving platter or sheet cake plate. Allow the cake to cool completely before icing.
