Preheat oven to 325. Prepare cake batter according to package directions & set aside.
In a small bowl, beat cream cheese and sugar until smooth. Add eggs and beat on low just until combined.
Pour 1/2 of the cake batter into greased 9x13 baking dish. Gently pour cream cheese mixture over batter. Spoon remaining batter over top and spread to the edges.
Bake for 70-75 minutes or until toothpick inserted in center comes out clean. Cool on rack for 1 hour.
For frosting, in a heavy saucepan, combine 1st 4 ingredients. Cook and stir over medium-low heat until thickened or thermometer reads 160 or is thick enough to coat the back of a metal spoon. Remove from heat and add vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consisitency. Frost cooled cake. Refrigerate any leftovers.